Steamed jasmine rice is topped with stir-fried chicken thighs and vegetables with delectable Southeast Asian tastes.
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 1 dozen |
Ingredients
- 1 ½ cups fresh blueberries
- 1 ½ tablespoons all-purpose flour
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup white sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon lemon zest
- ½ cup milk
- 5 tablespoons white sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon ground cinnamon
- 2 tablespoons cold unsalted butter, cut into small pieces
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
- Make the muffins: Place blueberries into a small bowl. Sprinkle 1 1/2 tablespoons flour over top and gently toss to coat.
- Combine 2 cups flour, baking powder, and salt in a medium bowl.
- Beat sugar and butter in a large bowl with an electric mixer until light and fluffy, 2 to 3 minutes. Beat in eggs, one at a time, then mix in vanilla and lemon zest.
- Without overworking the batter, gently fold in 1/2 of the dry ingredients, then all of the milk, followed by the remaining dry ingredients. Gently fold in floured blueberries; don’t stir. Spoon batter into the prepared muffin cups.
- Make the topping: Whisk sugar, flour, and cinnamon together in a small bowl. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Sprinkle topping over batter in the muffin cups.
- Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 20 to 25 minutes. Remove from the oven and set on a wire rack to cool.
Nutrition Facts
| Calories | 267 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 57 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 7 g |
| Sodium | 263 mg |
| Sugars | 20 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I subbed huckleberries for blueberries as they’re in season where I am, super tasty! Very light and moist.
These are sooo good! Moist, tender muffins with a sweet crumb topping. Do not overwork your batter. Mix until just combined and then stir in berries by hand.
My son grabbed two before I got a pic! My batch made 18 muffins, I only put brown sugar on top, I was in a hurry & figured less fat… He doesn’t like the lemon zest, but otherwise he likes them. I’ll opt out of the zest next time. The batter was very dense & thick so I used a ice cream scoop to put them in the muffin tins. He said they’re baked perfect as far as time in the oven. And yes, I could have filled them to the top of muffin tin. Some I didn’t just incase.
Muffins were extremely dry.
Delicious! I substituted Spenda for baking for the muffins! Batter seemed thick but they turned out great!
Followed the recipe and they turned out perfect! Probably the best batch of muffins I’ve ever made AND toddler approved .
Followed the recipe exactly and came out with big, delicious muffins that were a hit with everyone who tried one! Will make again.
It was very good as written but I didn’t do the cinnamon streusel on top. Instead I made a glaze with lemon juice and powdered sugar and drizzled it over the muffins.
Made these muffins nondiary with earth balance margarine and unsweetened almond milk. They came out very light and fluffy! I really liked the addition of the lemon zest. Thank you for the yummy recipe!
Pretty good.
Double the zest!
I made these yesterday and they were delicious! The only problem I had was the batter seem to be very very thick and I had to add a lot more milk. They still came out great though. I skipped the streusel topping and instead added crystal sugar to the tops and they were really good.
This is a great recipe. These were made with farm fresh eggs and whole milk with blueberries that I froze last season. They are honestly the most tender and fluffy muffins that I’ve ever eaten.
This was excellent! I cut the recipe to make 8 giant muffins, with a wonderful end result. The adjustments were a little weird, I mean who knows how to use 1 -3/8 eggs? 5/8 of a teaspoon got a teaspoon, on average all the dry ingredients were just leveled up to make sense. No big deal. The final batter was more like a dough, very dense but workable. The muffins were huge and filled 8 cups, right to the top. Then pressed very liberal amounts of the crumb topping on instead of just sprinkling it on. A couple of changes: double the lemon zest (fresh), added a tsp of grated nutmeg to the batter, and used heavy cream instead of milk. Finally, I swapped 1/2 of all the sugar measures in both batter and crumb topping between dark brown and white. I used an ice cream scoop to fill the cups and baked @ 375 for 29 minutes. The peaks were gorgeous, the crumb was moist and nothing was too sweet. I’m not going to bother looking for any other recipe for these blueberry treasures. I am glad I found this one, my search is over!
I made this recipe for a family gathering and immediately made a second batch because there were so many requests for them. Blueberries are in season right now in Michigan so you can bet I will stock up on them for the next occasion that comes up. No photo because they went so quickly.
This is the best blueberry muffin I have ever tasted. It was so tender and moist. This will be my go-to muffin recipe in the future.
Best blueberry muffin I have ever made! Yum!
Excellent muffins! They were a huge hit. But everyone in the house definitely all agree that we need 4x the lemon next time. Double wasn’t quite enough.
Worth the mess and time to bake these blueberry bursts of deliciousness! Maybe it’s just me (not being a baker) but every recipe I make always takes longer than the recipe states by a long shot lol! Still worth it! Enjoy
I’d like a little more streusel. Next time will use 4T flour and 4T butter w 5T sugar.
It is the fluffiest muffin recipe. Absolutely love it. I added a few extra blue berries to my mix (I like a lot of fruit in my muffins). Highly recommend making this at least once (that’s all you need to be hooked).