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blueberry muffins overhead view with butter and blueberries
Gracious Cooking

Blueberry Muffins With Macerated Blueberries

Crushing the blueberries and letting them hang out in sugar for a while, we draw a lot of water out of the berries. This results in almost candied blueberries dotting these fluffy, sweet, one bowl muffins. No overly squishy berries here!
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Prep Time 20 minutes
Cook Time 14 minutes
Berry Resting Time 1 day
Total Time 1 day 34 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Ingredients Equipment Method

Ingredients
  

For the Blueberries
  • 1 cup fresh blueberries you can also use 1 and ½ cups if you like lots of berries in your muffins, just up the sugar to ½ cup.
  • ⅓ cup granulated sugar
For the Muffins
  • ½ cup unsalted butter melted
  • 1 cup granulated sugar
  • 2 large eggs
  • ¾ cup milk
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1 Tablespoon baking powder
  • ½ teaspoon fine sea salt
  • turbinado sugar for topping the muffins

Equipment

  • 1 fine mesh sieve
  • 1 medium mixing bowl
  • 1 #20 scoop optional
  • 12 cupcake liners
  • 1 muffin tin

Method
 

Macerate The Blueberries
  1. in a medium sized bowl, like a cereal bowl, crush the blueberries slightly with the back of a spoon. You just need to create breaks in the skin so that the water can be drawn out. Don't squish them into oblivion.
  2. Add the sugar and stir. Cover and place in the fridge for at least 2 and ½ hours, and up to 2 days, stirring occasionally. This almost candies the blueberries and you end up with a less squishy texture in the final muffin, not to mention sweet, delicious blueberries.
  3. Before you begin making the muffins, strain the blueberries over another bowl using a fine mesh strainer. Use the liquid to flavor sparkling water or lemonade, or discard.
For the Muffins
  1. In a medium sized microwave safe mixing bowl, melt ½ cup butter in the microwave. Add the sugar and whisk to combine.
  2. Add the vanilla. Add eggs one at a time, whisking to combine after each addition.
  3. Add the milk and whisk to combine.
  4. Add the flour, baking soda, and salt to the bowl. Begin folding the mixture together with a rubber spatula. About halfway through, add the strained blueberries. Finish folding the batter together. You want some lumps in the batter, but no streaks of flour.
  5. Preheat your oven to 425 degrees Fahrenheit. Letting the batter rest while the oven preheats allows the starches in the flour to absorb some liquid, leading to a fluffier muffin and a better rise.
  6. Spray a muffin tin lightly with baking spray. Add cupcake liners, if using. If you are not using liners, spray each muffin well very...well. Fill each liner or well about ¾ full with batter. I like using a #20 scoop to do this, but a spoon works too.
  7. Sprinkle the top of each muffin liberally with turbinado sugar. This creates a crunchy, sugary top.
  8. Bake for 5 minutes at 425, then lower the temperature to 375 degrees and bake for an additional 10 to 12 minutes. The muffins are done when the tops spring back when you press on them. Cool on a wire rack, and enjoy!