The Best Blueberry Muffins
These from-scratch blueberry muffins are absolutely amazing. The crumb is moist and tender and they are topped with lemon zest and sugar!
I have another recipe for blueberry muffins on this blog. They are good. But these? These muffins are phenomenal.
The crumb is so moist and tender. Honestly – I’ve never had a from-scratch muffin turn out as delicious.
This could be helped along by the fact that these muffins are topped with a divine concoction of lemon zest and sugar. But really, the muffin itself takes the cake and I am excited to try the base muffin recipe with other add-ins (think: chocolate chips).
The great thing about these delectable morsels is they can be made with fresh or frozen berries.
Living in a winter tundra with a poor selection of fresh produce and unwilling to pay $36 for a pint of sub-par fresh blueberries, I chose to use frozen…and the result was stellar.
The Best Blueberry Muffins
- ⅓ cup (71 g) sugar
- Zest from one lemon
- 2 cups frozen blueberries, or 2 cups fresh
- 1 ⅛ cups plus 1 teaspoon sugar
- 2 ½ cups (355 g) all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 4 tablespoons (57 g) butter, melted and cooled slightly
- ¼ cup oil, vegetable or canola
- 1 cup buttermilk
- 1 ½ teaspoons vanilla extract
- For the topping, stir together sugar and lemon zest in a small bowl and set aside.
- For the muffins, adjust an oven rack to the middle position and preheat oven to 375 degrees. Spray a standard muffin tin with nonstick cooking spray.
- Rinse one cup frozen berries under cold water and spread on a double layer of paper towels to dry well. Bring remaining one cup berries and 1 teaspoon sugar to simmer in a small saucepan over medium heat. Cook, mashing berries with a spoon several times and stirring frequently, until the berries have broken down and the mixture is thickened and reduced to about 1/3 cup, about 6-8 minutes.
- Transfer to a small bowl and cool to room temperature, about 10 to 15 minutes.
- Whisk the flour, baking powder, and salt together in a large bowl. Toss the berries that have dried on the paper towels in with the flour mixture. Whisk remaining 1 1/8 cups sugar and eggs together in a medium bowl until thick, about 45 seconds. Slowly whisk in the butter and oil until combined. Whisk in the buttermilk and vanilla until combined. Using a rubber spatula, fold egg mixture into flour mixture until just moistened. The batter will be lumpy with a few dry spots of flour – don’t overmix. This is the key to moist and tender muffins.
- Using ice cream scoop or large spoon, fill the muffin cups until they are about 3/4 full. Spoon a teaspoon of cooked berry mixture into the center of each mound of batter. Using a skewer (or a chopstick), gently swirl the berry filling into the batter using a figure eight motion. Sprinkle lemon sugar evenly over the muffins.
- Bake until the top of the muffins are golden and just firm, 17-18 minutes. Cool muffins in the muffin tin for 5 minutes, then transfer to a wire rack and cool 5 minutes before serving.
Recipe Source: adapted from Cook’s Illustrated