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!
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.