Blueberry Muffins

Recipes

May 11

Written By Jennifer Minyard

High Altitude Blueberry Muffins

Juicy blueberries can weigh down muffins at high altitude, often causing them to sink or stick to the pan. At elevation, muffins tend to rise more rapidly before the structure can set. Combine this with dry air that evaporates moisture faster, this often leads to muffins that collapse, bake unevenly, or turn dry by the next day.

These high-altitude blueberry muffins are crafted to rise evenly, support the berries without collapsing, and deliver a tender, moist crumb with a perfectly peaked top.

The High-Altitude Science

To get consistent, bakery-style muffins, we made four key adjustments:

Reduced Leavening: Too much baking powder causes muffins to over-inflate and collapse. Slightly less controls the rise.
Increased Structure: Increased flour helps the muffins set before the gases escape.
Moisture Balance: Extra liquid and oil prevent dryness in the mountain climate without making the crumb heavy.
Berry Control: Lightly coating blueberries in flour prevents sinking and soggy bottoms.

Blueberry Muffin Recipe

PREP TIME: 15 minutes COOK TIME: 18-22 minutes SERVINGS: 12 muffins

Baking Powder: Reduced to 1 1/2 teaspoons to prevent the muffins from over-inflating and collapsing before the crumb can set.

Flour: Increased to 2 1/2 cups all-purpose flour to provide additional structure and support the weight of the blueberries.

Liquid: Increased to 1 cup milk or buttermilk to replace moisture lost quickly in dry mountain air and prevents a dense crumb.

Egg Structure: Added 1 extra egg yolk to improve richness and moisture retention without weakening the batter.

Ingredients

2 1/2 cups all purpose flour

3/4 cup granulated sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 large egg + 1 egg yolk, room temperature

2 teaspoons vanilla extract

1 cup milk (or buttermilk)

1/2 cup neutral oil (or melted butter)

1 1/2 cups fresh or frozen blueberries

4 teaspoons flour (for tossing blueberries)

Optional Topping

2 tablespoons coarse sugar

Directions

1. Prep: Preheat oven to 400°F (205°C). Line a 12-cup muffin tin with liners or lightly grease.

2. Mix Wet Ingredients: In a large bowl, whisk oil, sugar, egg, and egg yolk until smooth. Whisk in milk and vanilla.

3. Combine Dry Ingredients: In a separate bowl, whisk flour, baking powder, and salt.

4. Bring the Batter Together: Gently fold dry ingredients into wet ingredients just until combined. Do not overmix.

5. Prepare Blueberries: Toss blueberries with 4 teaspoons flour, then gently fold into batter.

6. Fill Muffin Cups: Divide batter evenly, filling cups nearly to the top. Sprinkle with coarse sugar if using.

7. Bake: Bake at 400°F for 5 minutes, then reduce oven temperature to 375°F without opening the door. Continue baking for 13–17 minutes, until tops are golden and a toothpick inserted comes out with a few moist crumbs.

8. Cool: Let muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool.

Simply Altitude Pro-Tips

The Two-Temperature Trick: Starting at a higher temperature encourages a quick rise, while lowering the temperature allows the muffins to bake through without collapsing.

Frozen Blueberries: Do not thaw frozen berries before adding. They release less juice during baking.

Don’t Over-mix: Overmixing develops gluten, leading to tough muffins—especially noticeable at high altitude.

Explore More High-Altitude Baking

If you enjoyed this recipe, head over to our High Altitude Baking Made Simple page. It’s our combined resource for mastering the science of elevated baking, featuring helpful adjustment charts and troubleshooting tips for different altitudes.