Blueberry Muffins

Name: Blueberry Muffins
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 12 -16 muffins
Ingredients: ⅓ cup sugar; zest from one lemon; 2 cups frozen blueberries; 1 ⅛ cups plus 1 teaspoon sugar; 2 ½ cups all-purpose flour; 2 ½ teaspoons baking powder; 1 teaspoon salt; 2 large eggs; 4 tablespoons butter; ¼ cup oil; 1 cup buttermilk; 1 ½ teaspoons vanilla extract

User Reviews

4.7

249 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
43 mins
Servings
12 -16 muffins
Calories
304 kcal
Course
Bread
Cuisine
American

Blueberry Muffins

Iris Warren

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Ingredients

Servings

Lemon-Sugar Topping:

⅓ cup sugar
zest from one lemon

Muffins:

2 cups frozen blueberries or 2 cups fresh
1 ⅛ cups plus 1 teaspoon sugar
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
1 teaspoon salt
2 large eggs
4 tablespoons butter melted and cooled slightly
¼ cup oil vegetable or canola
1 cup buttermilk
1 ½ teaspoons vanilla extract

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Instructions

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.

Notes

Blueberries: I’ve made these with fresh or frozen blueberries…both work great but use fresh, if you can.
Blueberry Syrup: I’ve also made them eliminating the blueberry syrup step and tossing both cups of blueberries in with the flour mixture. You don’t get the delicious blueberry syrup effect on top of the muffin, but they do come together more quickly and are packed with blueberries (still top them with the lemon-sugar mixture).

Nutrition Information

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Serving 1 Muffin Calories 304kcal (15%) Carbohydrates 49g (16%) Protein 5g (10%) Fat 10g (15%) Saturated Fat 3g (15%) Cholesterol 43mg (14%) Sodium 349mg (15%) Fiber 1g (4%) Sugar 28g (56%)