Easy Honey Vanilla Blueberry Muffins
These easy Blueberry Muffins are a quick dump-everything-in-the-bowl recipe. Still, they are soft and tender and taste amazing for days.
With the addition of honey and vanilla, these are a step up from the standard muffin without the extra work. The pearl or demerara sugar sprinkled on top adds texture and crunch, and makes them even more elegant.
Makes 6 large muffins
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Ingredients
- 2 eggs room temperature
- 120 g sugar ~1/2 cup + 1 tbs
- 2 tbsp honey
- 60 ml neutral oil ~ 1/4 cup
- 100 ml buttermilk or milk room temperature, ~1/3 cup + 1 tbs
- Splash lemon juice or vinegar if not using buttermilk
- 2 tsp vanilla extract/paste
- 200 g all-purpose flour ~1 2/3 cups
- 2 tsp baking powder
- 1/8 tsp salt
- 150 g blueberries ~1 cup
- pearl sugar or demerara sugar for topping
Instructions
- Preheat oven to 350 Fahrenheit (~175 Celsius). Line 6 large muffin cups.
- If not using buttermilk, make some quick "buttermilk" by squeezing a splash of lemon or vinegar in the room temperature milk. Mix and set aside. It will curdle slightly and thicken.
- Whisk sugar and wet ingredients together, until well combined.
- Add dry ingredients (sifting in, if preferred) and mix until just absorbed. Don't overmix.
- Coat blueberries with a little flour separately. Add them carefully to the batter and mix just until evenly distributed.
- Equally divide and spoon batter into prepared muffin cups. Sprinkle with pearl or demerara sugar to your liking.
- Bake for 25-30 minutes until lightly browned on top and toothpick inserted comes out clean (or with with few baked crumbs).
- Allow to cool completely on a cooling rack and enjoy!
Notes
Note on Measurements: Volume (American measurements) are approximate. I always encourage using a scale. If you adjust the recipe, the volume measurements will not change - please manually calculate the adjustment.
- Room temperature ingredients are important. If eggs are too cold, place them in a cup of warm water for about 5 minutes. If milk/buttermilk is too cold, warm for a few seconds in the microwave.
- Neutral oil is important. The amount of oil is substantial enough to impart its taste. I prefer sunflower or vegetable oil.
- Coating the blueberries in a bit of flour can help evenly distribute them throughout the batter so they don't sink.
- You can top the muffins with streusel/crumble or whatever you like! Even without a topping, they're delicious.
- I have not tried this recipe with gluten-free or dairy-free ingredients.