Blueberry Muffins

From Food Network Kitchens

Rated: 4 stars out of 5Rate itRead users' reviews (40)

RECIPE
COMMENTS & REVIEWS(40)

Cook Time:
25 min
Level:
Easy
Yield:
12 muffins

Times:

Prep: 20 min
Inactive Prep: --
Cook: 25 min
Total:: 45 min

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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.

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Comments & Reviews

recipe Blueberry Muffins
Carol Kanata, ON 01-10-2010
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Easy to reduce quantity....
Rated: 5 stars out of 5

We are just two people,and I chose this recipe because it was so easily cut in half. The batter seemed a little dry, but I it... made a very tasty muffin- without much fat or sugar. I really liked the muffins with the recipes as shown.Read more
recipe Blueberry Muffins
Lisa Seattle, WA 12-16-2009
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Lovely muffins
Rated: 5 stars out of 5

This is an easy and fantastic muffin recipe. I made a few adjustments: since I was out of milk, I substituted the milk for... 3/4 cup sour cream. Also, I doubled the lemon zest and added a teaspoon of vanilla. Delicious!Read more
recipe Blueberry Muffins
Vera South Euclid, OH 07-21-2009
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Tasty and LIght not overly sugary!
Rated: 5 stars out of 5

Great recipe for Brunch
recipe Blueberry Muffins
Charlotte Miami, FL 06-22-2009
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DONT BOTHER!!!!
Rated: 1 stars out of 5

This was probably the WORST recipe i've ever tried from Food Network. I followed the recipe to a T! The muffins fell apart as... soon as you took them out of the oven making it a crumbly mess! The muffins had an awful taste- very "flour"y. Don't waste your time...move on to other recipes!! TRUST ME!!!Read more
recipe Blueberry Muffins
chrystal Killeen, TX 07-29-2008
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Really easy!
Rated: 4 stars out of 5

This was the first time I made any type muffins and this recipe was really simple! And although I am new to baking, I may... have missed a simple step in this recipe. Didn't it call for a 1/2 cup of milk? When do you add the milk? No where in the recipe does it say add milk here and mix...Read more
recipe Blueberry Muffins
Vanessa San Ramon, CA 03-10-2008
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Tasty
Rated: 5 stars out of 5

I made a few modifications....I used 1 cup of 2% buttermilk and a quater cup of unsweetened applesauce. In the dry mix I... added a dash or two of cinnamon, used 1 cup of whole wheat flour and 1 cup of all purpose (instad of 2 cups all purpose) and just before transferring to the oven, I topped the muffins with a brown sugar and cinnamon mix. Hearty, fresh and yummy!Read more