If you’re looking for a low fat muffin recipe, unfortunately, this isn’t the recipe for you. But if you’re looking for a really good homemade blueberry muffin recipe — or raspberry, blackberry, strawberry, etc — this one’s a winner!
That’s right, this thick, rich batter can stand up to any of your favorite berries, so if your strawberries are going south, toss them in. Or if you have an overabundance of blueberries, mix up a batch of blueberry muffins. You can even mix and match your berries to taste.
I used raspberries for this batch, but whatever berry you decide to use, don’t skip the final step before popping them in the oven. Sprinkle the top of the batter liberally with granulated sugar!
I learned this tip as a teenager when I worked at McDonald’s, baking up the muffins every weekend morning. The sugar is what gives the muffins their lovely crunchy, coffee shop-style tops. Try it… I guarantee plain muffin tops just won’t do in the future!
A few tips for best results:
- Follow the instructions for mixing the dry and wet ingredients separately.
- Be careful not to over mix your batter. It will still be lumpy, and this is fine.
- Don’t overfill your muffin cups — 3/4 full is the perfect amount.
You may also want to check out this post on how to bake BIG bakery style muffins using this recipe! Actually the tips I share will work with just about ANY muffin recipe.