How To Make Blueberry Muffins

Most store-bought blueberry muffins have never been in the same room with a real blueberry. So be warned: these will taste like actual blueberries.

Ingredients

1¼ cup flour
1/3 cup sugar
2 teaspoons baking powder
¼ teaspoon salt
2 eggs
4 tablespoons melted butter
¾ cup buttermilk
1 teaspoon vanilla
1 teaspoon lemon zest
1 cup blueberries (fresh – or – frozen & thawed)

Crumb topping

¼ cup brown sugar
3 tablespoons flour
1 teaspoon cinnamon
3 tablespoons butter (melted)

Directions

Combine all the dry ingredients – flour, sugar, baking powder and salt.

In a separate bowl, melt the butter and beat in the eggs, buttermilk, vanilla and lemon zest. (See my yogurt pound cake recipe for how to zest a lemon, and the lemon sheet cake recipe where I use a proper microplane grater.)

Add the wet ingredients to the dry and mix until just barely combined. (I beat this a little too long.)

Add the berries and mix gently. You don’t want to crush them.

If you’re using thawed previously-frozen berries, there will be a bit of juice. Stop mixing while it’s still swirled through the better, not completely uniform.

Scoop into a greased, un-lined muffin pan. Jenn likes using the ice cream scoop for this.