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Blueberry Muffins

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  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 20 muffins
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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

  1. Preheat the oven to 350 degrees. Line muffin tins with paper liners. 
  2. 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. 
  3. Bake the muffins for 20 to 25 minutes, until golden brown.