| Level: | Easy |
| Total: | 45 min |
| Prep: | 20 min |
| Cook: | 25 min |
| Yield: | 12 muffins |
| Level: | Easy |
| Total: | 45 min |
| Prep: | 20 min |
| Cook: | 25 min |
| Yield: | 12 muffins |
Ingredients
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter, softened, plus more for preparing the muffin tin
- 1 teaspoon finely grated lemon zest
- 2/3 cup sugar, plus 1 tablespoon for the top of the muffins
- 2 large eggs, at room temperature
- 1/2 cup whole milk
- 1 1/2 cups fresh blueberries, rinsed and dried
Instructions
- Preheat the oven to 375 degrees F. Lightly brush a 12-muffin tin with butter and set aside. Sift the flour, baking powder, and salt into a medium bowl and set aside.
- In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, zest, and 2/3 cup of the sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer.
- Using a rubber spatula, fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Fold in the blueberries. Take care not to over mix the batter. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 182 |
| Total Fat | 9 g |
| Saturated Fat | 5 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 4 g |
| Cholesterol | 54 mg |
| Sodium | 142 mg |
| Serving Size | 1 of 12 servings |
| Calories | 182 |
| Total Fat | 9 g |
| Saturated Fat | 5 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 4 g |
| Cholesterol | 54 mg |
| Sodium | 142 mg |
Reviews
i used bleached instead of unbleached flour and they turned out just as good!! they were SO fluffy and stayed moist for days on days! this was such a hit, def try it!
These do not disappoint! Even better if you warm them up in the microwave for a few seconds. These muffins or my go to blueberry muffin recipe now!
These were delicious. I made them exactly like the recipe, but with regular butter, as I did not have the unsalted. I also put the required amount of salt in that recipe calls for. I used a bag of mixed berries, frozen, and did not thaw them. Amazing flavor, and so light and fluffy. Can’t wait to have another one with my coffee tomorrow.
I really like this recipe, I used whole wheat flour and they turned out great. I think next time I’ll add a couple more tbsp of sugar to the batter though, they weren’t quite sweet enough lol. I also used lemon juice instead of zest because I didn’t have a fresh lemon on hand, and I used frozen blueberries which I thawed and then drained and pat dried. They turned out great
bland
Just made these for breakfast. Turned out perfect. I was skeptical because of how thick the batter was but, I will definitely be using this recipe again.
Excellent. I didn’t have muffin pans so I made pancakes instead. I really wanted muffins though.
Muffins turned out yummy according to my taste! I used salted butter and ditched the salt. I didn’t have whole milk so I used almond milk ( 1 cup ) and brown sugar instead of white. The muffins were crusty on the top and fluffy inside despite the thick batter; )
Absolutely wonderful muffins! I usually use a different recipe to make blueberry muffins, but for some reason I couldn’t find that recipe. I did a quick search on the Internet and found this recipe. The only ingredient I didn’t have on hand was unsalted butter, otherwise I used all of the other ingredients. The lemon zest adds a nice flavor. I will definitely be making these again!
Loved it! I was looking for a basic blueberry muffin recipe and I have found it. I only changed 2 things: first, I didn’t have a lemon so I added a tsp of vanilla extract. Second I love the way buttermilk tastes in muffins so I replaced the milk with it. Trust me, it’s worth a try!