Breakfast
The Very Best Blueberry Muffins
Tender, bakery-style blueberry muffins with a craggy coarse-sugar top and a subtle bright note of lemon zest.
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Ingredients
- 1 cup (212 g) granulated sugar
- ½ cup neutral-flavored oil (like vegetable, canola, grapeseed)
- ½ cup milk or buttermilk
- 2 large eggs
- 1 tablespoon fresh lemon zest (see note)
- 1 teaspoon vanilla extract
- 2 cups (284 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 2 cups (340 g) blueberries, fresh or frozen (don't thaw if frozen)
- 1-2 teaspoons all-purpose flour
- ⅓ to ½ cup coarse sugar, for topping (optional)
Method
- Preheat oven to 375 degrees F. Line two muffin tins with paper liners or lightly grease with cooking spray (the recipe makes 16 muffins).
- In a large bowl, whisk together the sugar, oil, milk (or buttermilk), eggs, lemon zest, and vanilla until well-combined.
- Add the flour, baking powder, salt and baking soda and mix until a few dry streaks remain. Don't over mix.
- Toss the blueberries with the 1-2 teaspoons flour and then add the blueberries and flour to the batter.
- Stir and fold gently so as not to crush the blueberries. Mix until the batter is just combined. Don't over mix.
- Fill muffin liners about 2/3 full and sprinkle each muffin with coarse sugar (optional).
- Bake for 16-18 minutes until the tops spring back lightly to the touch. Remove from the oven and immediately remove the muffins from the tin to cool completely on a wire rack.
Notes
- Lemon zest: You can leave out the lemon zest if you don't have it on hand, but if you do have it, I encourage you to use it! It adds a very subtle bright lemon note to the muffins.
- Coarse sugar: The coarse sugar for topping is also optional. I love the craggy/crackly top it gives the muffins. You can use turbinado or regular granulated sugar in place of the coarse sugar.
Recipe from Mel's Kitchen Cafe