Blueberry Muffins
It’s summertime - which means it’s time for blueberry muffins!
Blueberry Muffins
Yield: 12 muffins
The best, delicious, nostalgic, summery blueberry muffins in the biz.
Time
- Prep: 15 minutes
- Cook: 30 minutes
- Total: 45 minutes
Ingredients
- 1 stick of unsalted butter (1/2 cup), softened
- ¾ cup white sugar + extra for sprinkling
- ½ cup brown sugar
- 2 eggs
- ¼ tsp (ish) lemon zest – I do about ¼ of the lemon
- 1 tsp vanilla extract
- 2 cups flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup buttermilk (can sub milk but buttermilk is best here)
- 2 full cups of blueberries, washed, dried and picked over for stems
Recipe
- Preheat oven to 375.
- Cream butter and sugars. Add in the eggs one at a time, then add the lemon zest and vanilla.
- Sift together the dry ingredients (flour/ baking powder / salt). Add to the creamed mixture in thirds alternating with the buttermilk.
- Using a fork, press down a few times on the blueberries mashing just a handful of them. Fold them into the batter.
- Line your muffin tin with parchment paper or cupcake liners and fill with batter. Sprinkle each muffin with a little bit of sugar – about ¼ tsp each but just eyeball it.
- Bake at 375 for 25-35 minutes or the tops are golden brown and a toothpick comes out clean.