Deliciously Blueberry Muffins

Deliciously Blueberry Muffins

Tender, golden muffins studded with juicy blueberries and a lightly crisp top.

Total 40 min Makes 12 muffins Calories 215/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

These blueberry muffins come together with simple pantry staples and a quick batter you can mix by hand. A touch of lemon zest brightens the fruit, while a sprinkle of coarse sugar on top adds a subtle crunch. They're suited for breakfast, brunch, or a quick snack with coffee.

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon lemon zest
  • 2 large eggs
  • 1/2 cup unsalted butter, melted and cooled
  • 3/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blueberries
  • 1 tablespoon coarse sugar, for topping

Method

  1. Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners or grease the cups.

  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest.

  3. In a separate bowl, whisk the eggs, then whisk in the melted butter, buttermilk, and vanilla extract until smooth.

  4. Pour the wet ingredients into the dry ingredients and fold gently with a spatula just until combined; a few streaks of flour are fine.

  5. Toss the blueberries with 1 tablespoon of flour, then fold them into the batter with a few gentle strokes.

  6. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle the tops with coarse sugar.

  7. Bake until the tops are golden and a toothpick inserted into the center comes out clean, 18 to 20 minutes.

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

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    Deliciously Blueberry Muffins

    These blueberry muffins come together with simple pantry staples and a quick batter you can mix by hand. A touch of lemon zest brightens the fruit, while a sprinkle of coarse sugar on top adds a subtle crunch. They're suited for breakfast, brunch, or a quick snack with coffee.

    40 min 12 muffins 215 cal

    Ingredients

    • 2 cups all-purpose flour
    • 3/4 cup granulated sugar
    • 2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 teaspoon lemon zest
    • 2 large eggs
    • 1/2 cup unsalted butter, melted and cooled
    • 3/4 cup buttermilk
    • 1 teaspoon vanilla extract
    • 1 1/2 cups fresh blueberries
    • 1 tablespoon coarse sugar, for topping

    Method

    1. 1

      Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners or grease the cups.

    2. 2

      In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest.

    3. 3

      In a separate bowl, whisk the eggs, then whisk in the melted butter, buttermilk, and vanilla extract until smooth.

    4. 4

      Pour the wet ingredients into the dry ingredients and fold gently with a spatula just until combined; a few streaks of flour are fine.

    5. 5

      Toss the blueberries with 1 tablespoon of flour, then fold them into the batter with a few gentle strokes.

    6. 6

      Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle the tops with coarse sugar.

    7. 7

      Bake until the tops are golden and a toothpick inserted into the center comes out clean, 18 to 20 minutes.

    8. 8

      Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.