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Our Best Blueberry Muffins Recipe

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This recipe for Our Best Blueberry Muffins is from The EPIC Lamb Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup (1 stick) unsalted butter, softened
1 1/4 cup sugar
2 eggs
2 teaspoons pure vanilla extract
zest of one lemon
1/2 teaspoon kosher salt
2 cups unbleached, all-purpose flour
2 teaspoons baking powder
1/2 cup milk
2 cups blueberries, washed and picked over for stems
2 tablespoons turbinado sugar, for dusting
Directions:
Directions:
Preheat oven to 375°F and line a 12 standard muffin tin.

Cream the butter and sugar on medium-high mixer until light and fluff, about 2 minutes. Scrape the bowl and add the eggs, lemon zest, and vanilla. Cream on medium-high again until very light and fluffy (about 2 minutes), scraping the bowl once or twice to make sure everything is fully and evenly incorporated.

Add the flour, baking powder, and salt, alternating with the milk. Mix just until incorporated. Do not overmix.

Fold in the berries by hand until evenly distributed. Divide the batter evenly among the lined muffin tin cups. If using, sprinkle the tops with the demerara sugar and bake for 30 to 35 minutes, until the tops feel springy and a cake tester comes out clean.

Let cool for at least 10 minutes in the muffin tin before turning out onto a cooling rack. Serve with soft butter.
Number Of Servings:
Number Of Servings:
12 muffins
Preparation Time:
Preparation Time:
10 minutes plus baking time
Personal Notes:
Personal Notes:
Audrey and I were on a mission to find the best blueberry muffin. This one was the winner for us!

 

 

 

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