Fresh blueberries, lemon zest, and plenty of butter are the key to these easy, better-than-store-bought muffins.
November 12, 2020
Sweet, fresh blueberries are complemented by a generous hit of fresh lemon zest in this quintessential muffin recipe. Overmixing the batter will result in a tough muffin, so stir only until most of the flour is moistened.
Freshly-baked blueberry muffins come together in 30 minutes flat with this quick and easy classic recipe.
Yield: makes 12 muffins
3 cups all-purpose flour
1 Tbsp. baking powder
1⁄2 tsp. kosher salt
1 cup fresh blueberries
1 cup plus 1 Tbsp. sugar, divided
3⁄4 cups whole milk
12 tbsp. unsalted butter, melted
3 large eggs
1 tbsp. finely grated lemon zest
Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners and set aside.
In a large bowl, whisk together the flour, baking powder, and salt. Gently toss in the blueberries. In a medium bowl, whisk together 1 cup sugar, the milk, butter, eggs, and lemon zest to combine, then pour the liquids into the flour mixture, and stir until just combined.
Divide the batter evenly among muffin cups and sprinkle with the remaining sugar. Bake until golden brown, 18-24 minutes.