Breakfast

Best Ever Blueberry Muffins // Buffins

April 3, 2024

What makes these muffins the “best ever” is that they’re not actually muffins.. they’re biscuits.

I developed this recipe fully by accident. I had just developed a recipe for fluffy buttermilk biscuits (going in the cookbook so you’ll have to wait for that one SORRY) and they came out perfect. The dough is really simple and yields a fluffy, tender, and most importantly MOIST biscuit. I’m not here for a dry crumbly ass biscuit.

Speaking of dry and crumbly, I thought to myself, if I added sugar and fruit to this dough it’d be a hell of a lot better than a scone. Seriously, what is up with scones? Why do they always suck? But I didn’t stop there, not only did I add sugar and frozen fruit, I also added freeze-dried fruit powder to infuse the dough itself with that fruity flavor.

Then the wheels really started turning. What if I baked the fruity biscuits in a muffin tin? So I played around with the recipe proportions, the baking time and temp, and a few different fruits (strawberry coming soon) until I created the perfect Blueberry Buttermilk Biscuit Muffin aka the buffin / muffiscuit.

Best Ever Blueberry Muffins

Cook Time:30 min

Total Time:45 min

yields:12 muffins

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Ingredients

2 cups cake flour
4 teaspoons freeze-dried blueberry powder, optional but encouraged*
1/2 cup sugar, plus more for sprinkling
1 tablespoons baking powder
1 teaspoons fine sea salt
1/2 stick (4 tablespoons) unsalted butter, cold
1 ½ cups buttermilk, cold
1 ¼ cups frozen blueberries
1 lemon, zested

Instructions

Preheat your oven to 425°F.
Line a muffin tin with parchment cup cake liners (see notes*)
In a large bowl, combine the lemon zest and sugar. Massage the zest into the sugar to release the oils. To the bowl, add the flour, baking powder, blueberry powder, and salt. Whisk until combined.
Using the largest side of a box grater, grate the chilled butter into the bowl. The butter pieces should look like grated cheese. Use your hands to evenly distribute the butter into the dry ingredients, ensuring that each piece of butter is coated in flour and not clumped together. Then briefly pinch the butter between your fingers into the flour until the consistency is slightly crumbly, with some large pieces of butter remaining.
Pour in the buttermilk and use a fork to stir and incorporate into a thick batter, without over mixing. Once no dry spots remain, fold in the frozen blueberries.
Use a medium sized cookie scoop to transfer the batter into the muffin tin, about 2 scoops or ¼ cup of batter per muffin. Top each muffin with a generous sprinkle of granulated sugar or turbinado sugar.
Transfer to the oven and bake for 25-30 minutes or until muffins have risen and the tops are slightly cracked and golden on the edges. Rotate the pan halfway through if you notice they're not baking evenly.
Remove from the oven and let cool in the tin for a few minutes or so before eating. Serve warm. If you bake these a few hours ahead of time, leave them out at room temp then pop them back in the oven for a few minutes right before serving.
Store in the fridge for 1 week or the freezer for 6 months, wrapped tightly with plastic wrap. Let frozen muffins defrost in the fridge overnight. To reheat cold muffins from the fridge, transfer to sheet pan or muffin tin and into a 350°F oven for 5 minutes or until heated through. Alternatively, you can wrap in paper towel and microwave for 30 seconds.

Notes:

skipping the blueberry powder will still give you a delicious muffin, but you'll miss out on the additional blueberry flavor

You don't need to use these specific muffin liners but I find they work better / are more non-stick than traditional crinkle liners.

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