Description
This is the best blueberry muffin recipe: sugar-crusted, lemony crumb, loaded with blueberries: what’s not to love? This is a long-time family favorite recipe and always a crowd-pleaser.
Adapted from The New York Times
Notes:
Salt: If using table salt or Morton kosher salt, use 3/4 teaspoon. If you are sensitive to salt, use 1/2 teaspoon.
Ingredients
- ½ cup (113 g ) unsalted butter, room temperature
- zest of 1 lemon
- 1 cup + 1 tablespoon (214 g) sugar
- 1 egg, room temperature
- 1 teaspoon vanilla
- 2 cups (256 g) all-purpose or cake flour
- 2 teaspoons baking powder
- 1½ teaspoon Diamond Crystal kosher salt, see notes above
- 2 cups fresh blueberries
- ½ cup milk or buttermilk
Instructions
- Heat the oven to 375ºF. Grease a jumbo muffin tin or a 12-cup muffin tin with butter or coat with non-stick spray.
- Cream butter with lemon zest and 1 cup of the sugar until light and fluffy. Add the egg and vanilla and beat until combined.
- Meanwhile, toss the blueberries with ¼ cup of flour; then whisk together the remaining flour, baking powder, and salt.
- Add the flour mixture to the batter a little at a time, alternating with the milk. Fold in the blueberries. Note: Batter will be thick. This is OK.
- Distribute batter among muffin wells. Sprinkle batter with the remaining tablespoon of sugar. Bake for 18-25 minutes, depending on what size pan you are using — the jumbo muffins may take as long as 30 minutes. Check with a toothpick for doneness. If necessary, return the pan to the oven for a couple of more minutes. Let muffins cool in pan for 5 to 7 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
