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

140429-2117031¼ 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.

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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.)

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

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

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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.

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Sprinkle on the crumb topping.

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Bake at 400°F for 20-25 minutes.

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And that’s it.

Blueberry muffins

Blueberry Muffins

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 12 muffins

Blueberry Muffins

Real blueberries mean these muffins will taste like blueberry.

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)

Instructions

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.

Add the wet ingredients to the dry and mix until just barely combined.

Add the berries and mix gently.

Scoop into a greased, un-lined muffin pan.

Mix together all the ingredients for the crumb topping and sprinkle evenly over muffins.

Bake at 400°F for 20-25 minutes.