Too many days in quarantine has me having a bake-off with myself. Things are going well here.
A while ago, someone I follow on Twitter (who I don’t know personally) posted a picture of her Grandma’s blueberry muffin recipe, saying they were the best muffins she’d ever had. Well, I’d already found a recipe on Pinterest that claimed to be the “best blueberry muffins” and they were different recipes, so clearly, someone was lying.
Enter The Great Blueberry Muffin Bake-Off. I made one batch of each muffin recipe to compare them. The only thing I changed was to make them as mini muffins, rather than regular muffins, since these are easier for the doctors, nurses, and staff at my mom’s clinic to grab quickly as a snack! The “grandma” recipe, as I’m calling it, didn’t include coarse sugar on top, but I added it anyway, since a) the first recipe called for it and I wanted them to be as similar as possible to compare them, and b) I firmly believe that every blueberry muffin should have coarse sugar on top. But other than the sugar and making them as mini muffins, I made each recipe exactly as stated.
Spoiler alert: grandma is always right.
The Pinterest recipe I used can be found here. And it wasn’t bad! These were good muffins. The other ones were just…better. These had a denser texture and had a strong pancake taste.
The “grandma” recipe, which I’ve attached below, was a little lighter in texture once cooked but a much thicker batter. They also browned a little more on top, which I liked.
½ cup butter, softened
1 cup sugar
2 cups flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp vanilla
1 cup buttermilk (if you don’t have buttermilk, you can use 1 tbsp of lemon juice plus enough milk to make 1 cup!)
1 ½ cup blueberries (coated in flour so they don’t sink to the bottom of the muffin)
Coarse sprinkling sugar or turbinado sugar for the top
- Preheat oven to 375° and line muffin tin with paper liners.
- In the bowl of a stand mixer (or large bowl if using a hand mixer), cream butter and sugar until light and fluffy.
- Add eggs and vanilla, mix well.
- Combine flour, baking powder, and baking soda in separate bowl.
- Alternate adding dry ingredients and buttermilk into the batter until everything is combined—I usually do dry, wet, dry, wet, dry.
- Fold blueberries into the batter using a spatula (a mixer will be too harsh for the berries).
- Fill muffin cups almost to the top. Sprinkle very generously with sprinkling sugar. For regular size muffins, bake for 30 minutes. I made mini muffins and found 12 minutes was perfect.
Makes 24 regular-sized muffins or 48 mini muffins.