Ingredients
- 2 1/2 cups unbleached all-purpose flour
- 3/4 cup sugar (white or light brown) plus more for sprinkling on top of the muffins
- 1 tablespoon baking powder
- 1/8 teaspoon fine salt
- Freshly grated nutmeg
- 1/2 cup (1 stick) unsalted butter
- 1 cup whole milk
- 2 large eggs, at room temperature
- 1 tablespoon finely grated lemon zest
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups fresh blueberries, rinsed and dried
Directions
Preheat the oven to 425 degrees F. Line a 12-muffin tin with cupcake liners and set aside.
Whisk the flour, sugar, baking powder, salt, and nutmeg together in a medium bowl; set aside.
Put the butter in a microwaveable-safe dish or measuring cup. Cover with plastic wrap and microwave until melted, about 30 seconds. (Alternatively melt the butter in a saucepan.) Whisk the milk, eggs, lemon zest, and vanilla with the butter.
Make a small well in the center of the dry ingredients. Pour wet ingredients into the well, then stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Do not overmix the batter or your muffins will be dense. Gently stir in the blueberries. Divide the batter evenly into the muffin tin and sprinkle the tops generously with sugar.
Put the muffins in the oven and immediately reduce oven temperature to 375 degrees F. Bake until golden brown, about 25 minutes, rotating the pan halfway through the cooking. (Insert a toothpick into the center of a muffin to check if it is done. Toothpick should come out clean). Cool muffins in the pan on a rack for a couple minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature.
Copyright 2003 Television Food Network, G.P. All rights reserved
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By icelugequeen
on May 23, 2013
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By far the best homemade blueberry muffin I have ever made. I did make a few changes. I added a fully zested lemon, plus half of it's juice. I used 2 cups of frozen blueberries. I omitted the nutmeg. I also used 1% milk, instead of whole milk. And, instead of granulated sugar, I used turbino sugar in the raw. This recipe made 8 "colossal" muffins. My kids loved them.
By jacobjohn
on January 25, 2013
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Delicious. I am not a baker and these are extremely easy to make. I followed the recipe exactly.
By rahkahhome_11174319
Saint Paul, MN
on June 28, 2012
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I did read past reviews, added extra nutmeg and the juice from the lemons which I grated. Always taste your batter before you bake, you can always add more flavor. I also used chopped strawberries instead of blueberries (add a few minutes to baking time. While baking, I made a lemon buttercream (1 stick butter, a couple Tbsp lemon juice and about a cup of powdered sugar and just put on a dollop on the warm muffin and served for breakfast. The butter melted in and all was delicious!
Read all 25 reviews