My Favorite Blueberry Muffins
Saturday mornings are my absolute favorite. We usually wake up at about 8:00 am to adorable little babbles being belted over the baby monitor. After laying around for about a half hour we clean the house, play with baby, and make breakfast. It’s the one and only day I ever make breakfast during the week. During the week we grab a yogurt, banana and a bar, but Saturday mornings we go all out.
And by go all out I’m talking bacon, eggs, waffles or pancakes, fruit and occasionally muffins. We both LOVE breakfast so we tend to go a little crazy. This Saturday morning we were both still stuffed from dinner that instead of doing a big spread I decided to make a small batch of muffins. I wanted to use a lemon I had sitting on my counter and remembered I had blueberries stashed away in the freezer. I thought these little gems would be perfect. They’re my favorite blueberry muffins. I’ve kind of reworked the recipe each time I’ve made them until I finally was satisfied with the result. Now they’re just how I like them- soft, sweet and bursting with berries.
To start, lightly beat the sugar, oil, and butter together. Add the vanilla and lemon zest. I like to use lemon zest when I make blueberry baked goods, I think it really compliments the sweetness and tartness of the blueberries. Orange or lime zest would be a great too! Once it’s been creamed add the eggs one at a time and mix until combined. Whisk together the dry ingredients in a separate mixing bowl. Alternate adding the dry ingredients and buttermilk to sugar mixture. Be careful not to overmix or you’ll have dense dry muffins. It’s ok if the batter is a bit lumpy or if there are small streaks of flour visible. Now comes the fun part. Gently fold in the blueberries by hand, then scoop the batter into the prepared pan. When making muffins or cupcakes I like to use my large #20 scoop, which is about 3½ tablespoons. That way it fills the liner ¾ of the way full, making these muffins tall and beautifully domed.
Sprinkle with coarse sanding sugar and toss in the oven to bake. These muffins take a few minutes longer to bake than a boxed mix, so be patient because they’re definitely worth the wait. Allow them to cool for 10 minutes before enjoying. I hope you’ll give these muffins a try! They’re definitely my favorite by far! Soft, sweet and full of blueberries that will burst in your mouth with each bite! Delicious!!!
- 1½ c. all-purpose flour
- ½ c. cake flour
- 1 c. sugar
- ¼ c. vegetable or coconut oil
- 4 tbsp. butter, melted
- ¾ c. buttermilk
- 2 eggs
- ½ tsp. salt
- 1 tbsp. baking powder
- 1½ tsp. vanilla extract
- zest of 2 lemons
- 1¼ c. blueberries (fresh or frozen)
- 3 tbsp. coarse sugar, topping optional
- Preheat oven to 350 degrees. Prepare 12 standard muffin cups with liners.
- In the bowl of a stand mixer, lightly beat together oil, butter, vanilla, lemon zest, eggs and milk.
- In a separate bowl, whisk together flour, sugar, baking powder and salt.
- With mixing speed on low, slowly add dry ingredients. Mix until combined.
- Remove bowl from stand, gently fold in blueberries. Scoop batter into prepared muffin cups, filling ⅔ of the way full. Sprinkle with sanding sugar.
- Place into oven and bake for 24-30 minutes or until golden brown. Remove from oven and let cool in pan for 10 minutes. Place muffins on wire rack to cool completely.
-The coarse sanding sugar on the top is completely optional, but I think it's what makes these muffins so good!
Recipe source: adapted from Back In The Day Bakery, Blueberry Muffins