I have to say, these are by far the best blueberry muffins I have ever tasted. I know it sounds like I am tooting my own horn, but I personally do not like fruit in my muffins. So if I think these muffins taste amazing – then they are seriously the best blueberry muffins ever!
These blueberry muffins are moist and they have a tender crumb. The flavour is enhanced with accents of lemon and almond extract, while the tart taste of the blueberries compliment the sweetness.
What is fantastic about these muffins is that they taste just as delicious on the second day! Simply broil them for a few minutes in the oven and slather on some butter. I think that definitely makes these the best blueberry muffins ever!
Since it is still blueberry season, I had a pint of these beautiful blue berries in my fridge – along with some buttermilk, that I needed to use up. I thought of making blueberry bran muffins but opted to make the muffins without the bran. Do not worry, I will have a recipe for cranberry bran muffins on the blog very soon!
The greatest thing about these blueberry muffins is that they are a breeze to whip up. I started making these muffins around 7 pm and they were ready to eat by 8 pm.
As for the ingredients, the two major items I needed to use up were the blueberries and the buttermilk. The real key to a moist and tender crumb for the majority of cake based items rests in the hands of buttermilk. The acidity reacts with the gluten and breaks it down, rendering the cake to be moister. If you do not have buttermilk at home you can easily make it by adding 1 tbsp of lemon juice or vinegar per cup of milk.
However, the real secret to the best blueberry muffins is the addition of lemon zest and almond extract. The lemon zest compliments the blueberries perfectly, but the almond extract adds this sweetness that you can taste in every bite.
Before baking the muffins, I sprinkle some turbinado sugar on top so that as it bakes, the muffin tops develop a crunchy bite.
Preheat the oven to 375°F. Line a muffin tin with 12 liners.
Pour melted butter in the bottom of a large bowl and add in the sugar and egg. Whisk for 2 minutes or until the mixture is pale. Add in the zest, extracts, and buttermilk.
Whisk in baking powder, baking soda and salt until fully combined, then lightly fold in flour and berries. The batter will be very thick, so don't worry. You want to fold the batter until the flour is well combined, however, you do not want to overmix the batter. This will cause the muffins to be tough.
Divide between prepared muffin cups and sprinkle each of them with the turbinado sugar. Bake for 25 to 30 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean. Let cool in pan for 10 minutes then the rest of the way on a rack.
* If you are using frozen berries, do not thaw them before hand. Just dump them straight in!