Beautiful Blueberry Muffins

Yield: 12 Muffins

The Best Blueberry Muffins

The Best Blueberry Muffins

Tired of mushy, overly sweet blueberry muffins? Hate when all those juicy blueberries become a pool of goo at the bottom of the pan? well this recipe is for you. Learn all the tricks and tips to make your mundane muffin magnificent!

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • 170 g Sugar
  • 135 g Butter, softened
  • 1 g salt
  • 142 g Eggs (About 2 Large Eggs)
  • .5 tsp Vanilla extract
  • 75 g All Purpose Flour
  • 75 g Bread Flour
  • 15 g Extra Virgin Olive Oil
  • .5 tsp Lemon Zest
  • 160 g Blueberries
  • Flour for dusting blueberries (About 1 TBS)
  • Demerera, Turbinado or Sugar in the Raw for topping the muffins before baking.

Instructions

Spread blueberries on a lined baking sheet and freeze until solid.

Preheat the oven to 350 F

Cream butter and sugar.

Slowly add eggs one at a time.

Stir in vanilla extract.

Combine flours and salt and add to batter one spoonful at a time.

Combine lemon zest and oil then stir into batter.

Separately, toss blueberries with additional flour just to coat. Shake off excess.

Fold berries into batter.

Spray muffin cups.

Scoop a scant 1/4 cup of batter into each cup. Cover with plastic and chill at least 30 minutes, up to overnight.

Before baking, top each muffin with a sprinkly of demerera sugar.

Bake 20-30 minutes until a toothpick or cake tester comes out clean.

Notes

Using bread flour, which has more protein than AP, gives the muffins a firmer structure. If not available, sub with additional AP in the same amount.

The lemon zest is crucial for a balanced, not overly sweet flavor.

Freezing the berries and tossing in flour keeps them from breaking down and settling to the bottom of the muffin.