Classic Southern Blueberry Muffins is the best Muffins recipe perfect for the hot summer months! It's sweet and easy Muffins recipe which even kids can make easily. Here's the recipe for an eggless version of the classic Southern Blueberry Muffins.
Blueberry Muffins is my summer favorite Muffins. I think not only me, mo one can resist a classic Blueberry Dome Muffins with blueberries pecking out of it and topped with some coarse sugar. It just goes perfectly with my summer evening coffee!
There is something so comforting about Southern Recipes. Back in the day, when we stayed in Phoenix, we used to have so many blueberry bushes around our house and we used to get turned or berry picking and then using them every day to make endless recipes. My best friend Addie I used to experiment with these berries all day in the kitchen. From boiling them with some sugar and lemon juice to make a compote to a cobbler to drinks, it was just so fun. Since, I moved here in Cleveland, all I could get my hands onto are frozen Blueberries. However, be it frozen or fresh blueberries, a classic Blueberry muffin is something that always makes me smile and takes me back to my days in the South
Let's talk about the taste
These Classic Southern Blueberry Muffins have a sweet and fruity taste to it. It has a coarse texture on the top due to the blueberries and the coarse sugar, while when you nite in you feel the goodness of Blueberries. It's just so buttery and berry-licious that you will want to devour every bit of it and help yourself to some more of these comforting Blueberry Muffin 🙂
A VIDEO ON HOW I MADE THESE MUFFINS 🙂
How to make Classic Southern Blueberry Muffins
Making these Blueberry Muffins is really very easy. All you got to do is start by creaming the butter along with some sugar. Once it's creamed with no lumps, you can add the yogurt into it. If you are using eggs you can break in the Eggs at this point and mix it well until well combined.
Next, add in the flour along with the baking agents - Baking Soda & Baking Powder to this wet mixture and mix well. You do not even have to use a stand mixer or handheld mixer from here on. Just mix it well with a silicone spatula or a wooden spoon.
Next, add two spices that are extremely essential in getting the best Blueberry Muffins - Ground Coriander Seeds and Ground Nutmeg and mix it well with all the other ingredients. Add the milk and mix it well until you have a thick and lumpy muffin batter ready.
At this point you'll have a lumpy Muffin batter ready, so just add the frozen or fresh blueberries and mix well.
Finally, place the muffin batter in the lined muffin tin. Top with some Coarse Sugar and bake them for 5 minutes at 430 F and then after 5 minutes, reduce the temperature by 100° ie to 330 F and bake for another 5 minutes.
Get your Muffins out and enjoy it when it gets to room temperature.
How to get perfect Blueberry Muffins every time
- If you are using Frozen Blueberries, thaw them first, and then use them. This will make sure that you get those bright blueberries bubbling on the top.
- Coriander Powder and Nutmeg Powder gives a wonderful spice to these classic Southern Blueberries.
- Adding Coarse sugar on top of your Muffins will improve the taste and cut out the bitterness of Baked Berries. Some berries might turn out to be bitter when they get baked. So, adding the coarse sugar on top will take care of that.
- This is an eggless recipe. If you are making with eggs then replace the Yogurt with Eggs.
- If you want you can add a Tablespoon of the muffin batter in your tin and then add some more Blueberries or a Tablespoon of melted Cream Cheese and then top with another Tablespoon of the Muffin batter. This will make sure that your Blueberry Muffins are even more delicious.
So, that's how you make the Classic Southern Blueberry Muffins. I hope you enjoyed learning about this recipe and shall make this recipe at home with your kids and enjoy it this summer.
Classic Southern Blueberry Muffins
- ¼ Cup Butter 75 gm, softened to room temperature
- ¼ Cup Granulated Sugar 75 gm
- 1 tablespoon Pure Vanilla Extract 4.5 ml
- 3 tablespoon Yogurt can replace with 1 large Egg
- ¼ Cup Milk any percentage
- ¾ Cup AP Flour or 170 gm. Can replace with Almond Flour for a GF Version
- ½ teaspoon Baking Soda 2.5 gm
- ½ teaspoon Baking Powder 2.5 gm
- ¼ teaspoon Ground Coriander Seeds
- ¼ teaspoon Ground Nutmeg
- 2 Cup Frozen Blueberries 256 gm, thawed
- 3 teaspoon Coarse Sugar
- First, preheat your oven to 430 F or 220 C and line a non-stick or aluminum muffin tin with cupcake or paper liner.
- Cream the butter and sugar until light and fluffy. Scrape the sides and cream well to make sure there are no lumps of sugar left.
- To it add the Pure Vanilla Extract along with the Yogurt and mix well at low speed using a handheld or stand mixer. (If you are using Eggs, then skip the Yogurt and add 1 Large Egg at this point)
- Next, add the AP Flour along with the two baking agents - Baking Soda and Baking Powder and mix well. Also, add the spices - Ground Coriander Seeds and Ground Nutmeg into the mixture and mix well using a wooden or silicone spatula.
- At this point add the milk and mix well. Finally, add the frozen blueberries and mix well until it gets combined with your Muffin batter. Do not overmix. Your Muffin batter should be thick and lumpy.
- Finally, place the Muffin Batter in the lined Muffin tin and sprinkle some Coarse sugar on the top.
- Pop your muffin tin in the oven and bake them for 5 minutes at 430F or 220C. After 5 minutes reduce the temperature by 100° ie 120 C or 330 F and bake for another 5 minutes. Once baked, get them out and cool them to room temperature before you have them.
- You do not have to use Yogurt if you are using 1 large Egg. The Yogurt is just used as a replacement for Egg.
- Adding the Corse Sugar will improve the texture and add a crumb to your Muffin tops.
- Thaw the frozen Blueberries for a better taste and color.