I MUST have these Blueberry Muffins RIGHT NOW!
That’s what went through my head this past weekend when Heidi re-posted this recipe. In a hot minute I was out of my desk chair and off to the grocery store to wrangle up some blueberries. And within an hour I was happily enjoying (read: scarfing) The Best Blueberry Muffins.
Now, I know it’s not blueberry season. But these muffins are so good, that I couldn’t wait until summer to share them with you. Also, a classic like blueberry muffins should really be seasonless. Can you imagine if there was only a single season for blueberry muffins or, gasp, chocolate chip cookies. I shudder at the thought.
I’ll admit that I was skeptical that these muffins would turn out as fantastic as they did. First off, the batter is extremely thick. Like so thick that I was double and triple checking the recipe to make sure I didn’t forget to add a liquid component. Second, the muffin cups gets filled TO THE brim. Again, more recipe checking. Did it say it makes 12 or 18 muffins (FYI – it makes 12)? And third, way more blueberries get added to the batter than you’ll think can reasonably fit without resulting in an exploding, blue mess. So I was all sorts of worried as I was sliding these babies into the oven.
But I was wrong. About everything.
Go ahead. Soak in that last line. You’ll probably never see something like that written here again.
Recipe slightly adapted from My Father’s Daughter via FoodieCrush
The Best Blueberry Muffins
- 1/2 cup (8 tablespoons) unsalted butter, melted and cooled
- 2 eggs
- 1/2 cup milk (any kind will work)
- 1 tsp. lemon zest
- 2 cups all-purpose flour
- 3/4 cup plus 1 tablespoon sugar
- 2 tsp. baking powder
- 1 tsp. salt
- 2 1/2 cups fresh blueberries
- Pre-heat your oven to 375 degrees. Line a standard 12-cup muffin tin with liners or coat with non-stick cooking spray. Set aside.
- In your stand mixer with your paddle attachment, beat the butter, eggs, milk and lemon zest on medium speed until well combined, about 2-3 minutes. With the mixer on low speed, slowly add in the flour, 3/4 cups sugar, baking powder and salt, beating until the dry ingredients are just incorporated. Using a spatula or wooden spoon, gently fold in the fresh blueberries.
- Scoop the muffin batter into your prepared muffin tin, dividing the batter evenly between the 12 cups. Sprinkle the tops of the muffins with the remaining tablespoon of sugar. Transfer to your pre-heated oven and bake for 25-28 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in their tin for 5-10 minutes, then remove and transfer them to a wire rack to continue cooling.
- Muffins can be stored at room temperature in an airtight container for 2-3 days.