Melt In Your Mouth Blueberry Muffins
These are the softest muffins you'll ever try! The muffins are incredibly soft and have sweet blueberries in every bite. Enjoy your morning coffee with these delicious blueberry muffins!
Ingredients
- 3/4 cups white sugar
- 1 1/2 cups all purpose flour
- 1 3/4 tsp baking powder
- 3/4 cup unsalted butter room temperature
- 1 tbsp vanilla extract
- 1 large egg yolk room temperature
- 2 large eggs room temperature
- 1/3 cup milk room temperature
- 1 1/2 cups fresh blueberries
Instructions
- Preheat the oven to 375℉. Line a muffin tin with 12 liners and set aside. If using tulip liners, line the tin with 8 tulip liners.
- In a large bowl, add in the dry ingredients; flour, white sugar and baking powder. Mix together.3/4 cups white sugar, 1 1/2 cups all purpose flour, 1 3/4 tsp baking powder
- Add in about 1/3 of the butter. Mix on low, and then add the next 1/3 cup and keep adding in the butter until a crumbly texture forms. The key to these muffins is mixing as little as possible, so only mix each addition in until just combined!3/4 cup unsalted butter
- Add the eggs and egg yolk in one at a time, mixing on low speed in between each addition. Then mix in the vanilla. On low speed, keep mixing until just combined.1 tbsp vanilla extract, 1 large egg yolk, 2 large eggs
- Add in the milk, and mix in well. The batter will be very smooth at this point.1/3 cup milk
- In the bowl with the blueberries, add 1-2 tsps of flour and gently toss around until evenly coated.1 1/2 cups fresh blueberries
- Add the blueberries into the bowl and mix in a few times with a spatula. Don't over-mix!
- Evenly divide the batter between the muffin liners. Sprinkle white sugar and a few extra blueberries on top.
- Bake the muffins for 17-20 minutes if you're using regular liners, and 20-25 minutes if using tulip liners. A toothpick inserted in the middle will come out clean.
- Cool, and enjoy! These muffins are the best.