So just like you, I have tried my share of blueberry muffins. Too many blueberries, not enough berries, too crumbly, dry, too moist and many other not so positive adjectives. Well, let me put your blueberry muffin nightmares to rest – this is the recipe! Okay, maybe you haven’t had nightmares about blueberry muffins but let’s face it they are great stand-in’s and super easy to make for that grab and go breakfast or snack. They don’t last long in my house, especially during those mornings when we are running a little late.
Another note – since I haven’t been that much of a successful baker at high altitude I was a little apprehensive. But these beat the mile high thin air.
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups or a little more of blueberries (if you use frozen, dry them as best as you can before hand; you can also use half – fresh and half-frozen blueberries)
- 1 stick butter, room temperature (8 tablespoons)
- 1 cup granulated sugar
- zest of 1 lemon
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup milk
- 1-2 tablespoons turbinado sugar (optional; for sprinkling on top before baking)
Preheat oven to 375F. Line a 12 cup muffin pan with paper muffin cups and spray with Pam.
1. In medium bowl, whisk together the flour, baking powder and salt. Set aside.
2. In another bowl (I use a 2 cup measuring cup for this part), toss the blueberries with about 1 tablespoon of the flour mixture. This is the secret to this fabulous recipe – helps the berries stay afloat in the muffins; not at the bottom. Set aside.
3. In a large bowl (Kitchen Aid bowl, if you have one) using your paddle attachment, beat the butter, sugar, and lemon zest on medium-high speed until light and fluffy, about 3-5 minutes. This is the most important step!
4. Add eggs one at a time and beat well, then mix in the vanilla extract. Gradually add the flour mixture and beat until just moistened. Add the milk and beat just until combine – don’t overbeat.
5. Lightly fold in the blueberries using a rubber spatula, careful not to smooch them. Divide the batter evenly among the muffin cups so that each one is 2/3 full. Sprinkle a small amount of the turbinado sugar over each muffin.
6. Bake until the muffins are golden brown and toothpick inserted in the center of one of the muffins comes out clean, about 25-30 minutes. Transfer to a wire rack and cool. Remove and let cool completely or if you are like me eat when they are still warm with some butter in the middle.
7. Enjoy! Keep covered on the counter for easy access.
*Sometimes there is more batter than the 12 muffin pan provides – so I bake another batch.