Muffins are one of the greatest comfort foods and these beautiful Blueberry Muffins are no exception. Soft, moist muffins bursting with sweet blueberries and vanilla. They are made with fresh blueberries and vanilla bean. These muffins are very easy to make and your whole family will fall in love at first bite.
These blueberry muffins are absolutely irresistible. It’s the perfect combination of vanilla bean and blueberry flavors in these soft and delicate muffin. Texture of these muffins is also divine. They are wonderfully soft and moist. Combination of texture and flavor is what makes these muffins the best!
Vanilla goes so well in a muffin that is bursting with juicy sweet blueberries. There are a couple of ways to achieve the full flavor of vanilla. First of all, use the best vanilla products and make sure it’s pure vanilla extract and Madagascar bourbon vanilla extract is the best.
If available, use a whole vanilla bean or vanilla paste. This will give you the most rich vanilla flavor and yet it’s not overpowering to the blueberries. What is vanilla paste? Basically, it’s a combination of vanilla beans and pure vanilla extract. There are a few brands that make this product and I usually use Rodelle. If you can’t get your hands on vanilla paste, use a whole bean instead and scrape out the seeds.
Your house will be filled with intoxicating aroma while they are baking. You will not be disappointed with these muffins, I promise!
HOW TO MAKE BLUEBERRY MUFFINS FAST AND EASY
Start with getting vanilla beans out of the pod. Place the bean on the cutting board and carefully slice through it, lengthwise, to split the bean. Use the dull side of the knife or a butter knife to scrape the beans out of the inside of the pod.
TIP: Place the emptied vanilla pod into the sugar container and keep it there. Vanilla pod will infuse sugar with the scent of vanilla. So tasty!
Combine wet ingredients and vanilla beans in the mixing bowl and whisk it together until smooth. Sift in flour and whisk in remaining dry ingredients and it’s all evenly incorporated. Fold it the blueberries and your muffin batter is ready.
Preheat the oven to 350° and grease a muffin baking pan. Fill the muffin pan cups 3/4 full with muffin batter and bake for 30-35 minutes.
CAN I ADD STREUSEL TOPPING?
Absolutely! Streusel topping is also called crumb topping and I’m a huge fan of streusel topping. The sweet crunch is so pleasant on top of a soft blueberry muffin.
To make streusel topping: first, mix sugars and flour in a bowl until completely incorporated and then, drizzle in melted butter. Use a form to fold and cut the butter and the sugar mixture together. Your goal is to form crumbs so make sure it does not look like paste.
HOW TO FREEZE MUFFINS
If you want to make a double batch or simply made too many, you can easily freeze blueberry muffins. Make sure to cool them completely before freezing.
Place/stand them inside a large zip-lock bag, side by site, and close the bag. Place the bag on the cutting board so the muffins are standing. (This will make it easier to freeze the muffins so they don’t push on each other.) Freeze for at least 2 hours then you can remove the cutting board. Muffins will keep frozen for up to 3 months.
To thaw, you can pull out a muffin and thaw it in the refrigerator or on the counter. You can even warm up thawed muffin in a microwave for a few seconds.
Some More Great Muffin Recipes:
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Vanilla Blueberry Muffins
- 2 cups all purpose flour
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 egg
- 1 vanilla bean (or 2 tsp vanilla paste)
- 3/4 cup white granulated sugar
- 4 tbsp butter melted
- 1 1/2 cups low-fat buttermilk
- 1 1/2 cups blueberries
- Preheat the oven to 350° and grease a muffin pan with some baking spray.
How To Get Seeds Out Vanilla Pod:
- Place the bean on the cutting board and carefully slice through it, lengthwise, to split the bean. Use the dull side of the knife or a butter knife to scrape the beans out of the inside of the pod.
- In a large mixing bowl, whisk egg, sugar, melted butter, vanilla seeds, and buttermilk.
- Sift in flour, salt, baking powder, and baking soda. Whisk together until smooth.
- Fold in blueberries.
- Fill the muffin pan cups 3/4 full with muffin batter and bake for 30-35 minutes.(Do a toothpick test around 30 minutes to check if they are done. Tip: insert the toothpick in the batter part and try not to hit the blueberry.)
This recipe was originally published on January 30, 2014. Updated on April 16, 2020.