Recipe: Best Blueberry Muffins

TBH, I’ve never been a big muffin person.

I always thought there were better breakfast options out there, like BACON, for example.

But after trying this recipe from A Bountiful Kitchen, I was all my baaaaaad. I’m now happily Team Muffin.

These muffins really are THE best blueberry muffins I’ve ever had. The best muffins, period.

They are soft and sugary, with a delicious blueberry “jam” topping and a sugar-lemon zest coating. They are the perfect recipe for a weekend brunch, a sweet treat for a friend, or a midnight snack for yourself. 🙂

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Best Blueberry Muffins

(Adapted slightly from A Bountiful Kitchen)

Makes 12 muffins

Lemon-Sugar Topping:
1/4 cup sugar
2 teaspoons finely grated zest from 1 lemon

Muffins:
2 cups fresh blueberries, de-stemmed and washed
1 cup (8 ounces) plus 1 teaspoon sugar
2 1/2 cups unbleached all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
4 tablespoons (½ stick) unsalted butter, melted and cooled slightly
¼ cup vegetable oil
3/4 cup buttermilk
1½ teaspoons vanilla extract

FOR TOPPING: Stir together sugar and lemon zest in small bowl until combined; set aside.

FOR MUFFINS: Preheat oven to 425 degrees. Spray standard muffin tin with nonstick cooking spray. Bring 1 cup blueberries and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to ¼ cup, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.

Whisk flour, baking powder, and salt together in large bowl. Whisk remaining 1 1/8 cups sugar and eggs together in medium bowl until combined, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not over mix.)

Use ice cream scoop or large spoon to divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly; don’t worry about overflow. They will bake just fine). Spoon teaspoon of cooked berry mixture into center of each mound of batter. Using small spoon, gently swirl berry filling into batter. Sprinkle lemon sugar evenly over muffins.

Bake until muffin tops are golden and just firm, 17 to 19 minutes. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

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(They’re aren’t as pretty as Si‘s, for sure, but they are just as delicious!)

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