Ingredients
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter, softened, plus more for preparing the muffin tin
- 1 teaspoon finely grated lemon zest
- 2/3 cup sugar, plus 1 tablespoon for the top of the muffins
- 2 large eggs, at room temperature
- 1/2 cup whole milk
- 1 1/2 cups fresh blueberries, rinsed and dried
Directions
Preheat the oven to 375 degrees F. Lightly brush a 12-muffin tin with butter and set aside. Sift the flour, baking powder, and salt into a medium bowl and set aside.
In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, zest, and 2/3 cup of the sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer.
Using a rubber spatula, fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Fold in the blueberries. Take care not to over mix the batter. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.
- Copyright 2001 Television Food Network, G.P. All rights reserved
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By whittle60
on May 08, 2013
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Loved it! I was looking for a basic blueberry muffin recipe and I have found it. I only changed 2 things: first, I didn't have a lemon so I added a tsp of vanilla extract. Second I love the way buttermilk tastes in muffins so I replaced the milk with it. Trust me, it's worth a try!
By mommyballard_13...
Ocala, FL
on June 10, 2012
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Didn't have unsalted butter in the house so I used salted butter but did not add the additional salt. I also didn't have whole milk but I did have some heavy cream so I used that. Tasted AMAZING! I will have to say that I was a little worried when the batter was SO thick...thought they were going to come out as little rocks but they were nice and light and super fluffy. I really liked that they weren't super sweet and the lemon was wonderful. Next time I am going to leave the sugar off the top and mix the juice of the zested lemon with some powdered sugar and drizzle a little of the glaze over each muffin.
By tag0712_9773427
El Paso, TX
on May 23, 2012
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My families favorite muffin recipe. I add sugar on top of the batter before I bake them and they come out golden and delicious!
Read all 56 reviews