Photo: Blueberry Muffins Recipe
Ingredients
- 3 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 4 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups buttermilk, shaken
- 1/4 pound (1 stick) unsalted butter, melted and cooled
- 1 1/2 teaspoons grated lemon zest
- 2 extra-large eggs, lightly beaten
- 2 cups fresh blueberries (2 half-pints)
Directions
Preheat the oven to 350 degrees. Line muffin tins with paper liners.
Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and mix together. In a separate bowl, mix together the buttermilk, butter, lemon zest, and eggs. Make a hole in the center of the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a fork just until blended. Fold the blueberries into the batter. Don't over mix! With a standard (2 1/4-inch) ice-cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full.
Bake the muffins for 20 to 25 minutes, until golden brown.
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By Harbor Island F...
on March 02, 2013
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Ina really knows how to cook! I just made these muffins about 30 minutes ago, and the fam has already polished them off! I must say that mine actually look better than the picture with this recipe. Nice little crunch on the outside, incredibly moist on the inside. Mine took the full 25 minutes to cook (I made 10, rather than 20. I've only made these once, but I would say that the buttermilk is a must. I agree with one of the reviewers that they aren't that sweet, but I found that really delicious. Really fantastic recipe. Thanks, Ina!
By rosie_kitchen
Palmer, AK
on January 20, 2013
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As always, Ina does not dissapoint! Love her recipes! These muffins are moist and delicious. I added some vanilla... everything is better with good vanilla, and I sprinkled some sugar on the top of the muffins, which made a nice crust. Definately add the lemon zest. I did not have any buttermilk, but I did have some plain greek yogurt that I used instead... it added a little bit of a tang... Yum!! Kids and husband approved!!
By Cluelesskitchen
Beverly Hills, CA
on December 12, 2012
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Well, not the best muffins I've ever had and not the worst. Call me crazy but I just don't like using lemon zest in certain recipes. I only used a tiny bit because I knew it would overpower if I used the amount Ina calls for. I don't like the sour lemon flavor in the background of these muffins so I'm not going to use it in the future. Also, I don't think these are sweet enough especially with the tartness of the blueberries. I'm going to toss the blueberries with sugar next time so they're sweeter. Let me point out that I had no buttermilk or yogurt on hand so I used sour cream with a smidge of milk to thin it out. Muffin texture turned out great - nice and moist and fluffy.
Read all 18 reviews