Blueberry muffins always make me think of Spring! When the season changes and the fruit starts to ripen I love to make these fresh blueberry muffins for breakfast or just a lovely treat. They also work just as well with frozen berry’s in the off seasons. The thing that really sets these muffins apart is the homemade blueberry syrup I like to top them with. It makes them extra moist (I hate that word, but it applies here) and adds an extra punch of blueberry flavor.

I make sure the syrup isn’t overly sweet so it adds just the right amount of tang and depth to the muffin. It also adds a really beautiful purple color throughout (but be careful because these can stain)! I like to eat them warm with a little butter or store them in the fridge and eat them cold. Either way you can’t go wrong! They also freeze well if you want to save some for later.

Blueberry Muffins With Blueberry Syrup

Prep Time: 30 minutes | Bake Time: 20-23 minutes | Total Time: 50-55 minutes

Ingredients

Muffin Ingredients

1 Stick Butter Softened
1 1/4 Cups Granulated Sugar
2 Eggs
1.5tsp Vanilla
1.5tsp Lemon Juice (or just one good squeeze of a fresh lemon. It doesn't have to be too precise)
1/2 Cup Milk (Can be any milk you have on hand although I have not tested it with. non-dairy options)
2 Cups Flour Plus 1tbsp
One Pinch Kosher Salt
2tsp Baking Powder
1.5 Cups Blueberries (fresh or frozen)
1tbsp Sanding Sugar Optional

Blueberry Syrup Ingredients

1 Cup Blueberries (fresh or frozen)
1/2 Cup Water
1/2 Granulated Sugar
1/4 Cup Lemon Juice

Instructions

Preheat oven to 425 degrees and line a muffin tin (only line every other cup to help the muffins dome high).
In a large saucepan combine blueberries, sugar, water and lemon juice.
Crush the blueberries with the back of a wooden spoon (alternatively you can blitz the blueberries and water in a blender for an extra smooth syrup).
Stir mixture well and bring to a boil.
Reduce heat and allow to simmer until the mixture thickens (about 15 minutes).
Strain syrup to remove remaining chunks and skins for a smooth syrup or leave them in for a more rustic texture.
Allow syrup to cool in the fridge while you make the muffin batter.
In a large mixing bowl sift together the flour, baking powder, and salt. Set aside.
In a stand mixer cream together butter and suagr until light and fluffy.
Add in eggs one at a time beating well between each.
Stir in vanilla, milk, and lemon juice.
Stir in flour, salt, and baking powder mixture.
Coat blueberries with remaining tablespoon of flour and fold into batter.
Drizzle in about half of the blueberry syrup.
Fill lined muffin cups 2/3 of the way with batter.
Drizzle tops of muffins with more syrup and top with sanding sugar.
Bake at 425 for 5 minutes then reduce heat to 375 and continue cooking for 15-17 minutes or until a toothpick inserted comes out clean.
Allow to cool on a rack for at least 15 minutes before removing the wrapper.
Enjoy!

Tips and Tricks

Syrup- I personally like to blitz the blueberries and water in a blender prior to cooking them down so the syrup is extra smooth, but you can leave it chunky if you want. It’s important to let it sit in the fridge while you make the batter so it has a chance to cool and finish thickening.
Blueberries- Feel free to add as many or as few as you like. I don’t like my muffins over loaded with berries so I find a cup and a half to be the sweet spot. Make sure to coat them in flour to prevent them from sinking to the bottom of the batter.
Baking- Line every other muffin cup to allow the muffins to form high domes.

Blueberry Muffins With Blueberry Syrup

Blueberry Muffins With Blueberry Syrup

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