Name: Blueberry Muffins
Prep time: 15 min
Cook time: 30 min
Ingredients: ½ cup softened butter; ½ cup white sugar; ½ cup brown sugar; 2 eggs; 1 teaspoon vanilla extract; 2 cups flour; ½ teaspoon salt; 2 teaspoons baking powder; ½ cup milk; 2 cups blueberries (washed, drained and picked over); 3 teaspoons turbinado sugar; 1 lemon (zested)

Blueberry Muffins

Justin McKinney

These blueberry muffins are made with fresh blueberries and topped with turbinado sugar to make a delicious, moist, and flavorful breakfast pastry.

Adapted from https://cooking.nytimes.com/recipes/2868-jordan-marshs-blueberry-muffins

Print Recipe

Prep Time 15

Cook Time 30

Course Breakfast

Cuisine American

Servings 12 muffins

Equipment

1 electric mixer
2 mixing bowls
1 muffin tin

Ingredients

½ cup softened butter
½ cup white sugar
½ cup brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour
½ teaspoon salt
2 teaspoons baking powder
½ cup milk
2 cups blueberries washed, drained and picked over
3 teaspoons turbinado sugar
1 lemon zested

Instructions

Preheat the oven to 375
Cream the butter and sugars until light
Add the eggs, beating well after each addition. Add vanilla
Mix the flour, salt and baking powder together. Add to the creamed mixture alternately with the milk
Crush ½ cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries. Zest the lemon
Grease a muffin tin with butter, and then pour in the batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for 30-35 minutes. End the bake with 1-2 minutes on the top rack of the oven
Remove muffins from the tin and cool at least 30 minutes