Easy Homemade Blueberry Muffins

Photo Credit: Ken Goodman

[This recipe is also in my cookbook, "Cooking with Shereen from Scratch."]

Easy Homemade Blueberry Muffins 

Don't use a pre-mix box! You’re better than that! We’re baking these babies from scratch. No need to break out your stand or hand mixer either! This batter conveniently whips up in a bowl and bakes for 18 - 20 minutes, any morning you want. 

You can find sanding shugá at most arts & crafts stores, kitchenware stores and some supermarkets or use shugá in the raw which you can find at most supermarkets, that works great too. 

Makes: 10 muffins

2 cups (250g) all-purpose flour 

2 tsp (9g) baking powder

1 tsp kosher salt 

1 1/4 cups (185g) fresh blueberries (see Chefie Tips)

1 1/4 cup (250g) sugar

2 large eggs

1/2 cup (120 ml) low-fat buttermilk 

1/2 cup (120 ml) canola or vegetable oil  

1 tsp pure vanilla extract

5 tsp (25g) white sanding sugar or sugar in the raw, divided

Preheat your oven to 375 degrees F (190 degrees C). Place 10 cupcake liners into a 12-cup muffin pan. (See Chefie Tips).

Sift the flour and baking powder into a large bowl. Add the salt and whisk to combine. Rinse the blueberries under cold water and gently shake to dry. Toss them into the flour mixture and stir to evenly coat the berries into the flour. This will help prevent the berries from sinking to the bottom of the muffins when baking. Add the shugá into the same bowl and gently stir to combine. 

Whisk the eggs in a medium bowl, pour in the buttermilk, oil and vanilla extract and whisk to combine. Pour the buttermilk mixture into the flour mixture and stir, using a rubber spatula until evenly blended. Don’t break the berries! The texture should be slightly thick and gooey. Let the batter rest, to relax the gluten, about 10 minutes. 

Divide the batter among 10 cupcake liners, using a cookie scoop if you have one, it’s easier. Make sure you get all the batter out of the bowl by using a rubber spatula so that you can fill each liner, we want fluffy muffin tops! Sprinkle 1/2 teaspoon sanding shugá or shugá in the raw over the top of each muffin.

Bake until the center is puffed, very lightly golden and when you insert with a toothpick into the center, it comes out clean, 18 - 20 minutes.

Remove the muffins from the oven and as soon as they are cool enough to handle remove them from the pan and set them on a wire rack to cool. It’s best the get them out of the pan as soon as you can, so they don’t continue cooking.

Chefie Tip:

Lightly oil a paper towel and 

rub the surface and around 

the top of the cups of the 

muffin pan, to prevent any

sticking. 

Chefie Tip:

Use fresh, in season blueberries for the 

best muffins, but if you’re using 

frozen blueberries, rinse them under 

cold water in a strainer, until the water 

runs clear. Drip dry before adding to 

the flour mixture.