Blueberry Muffins
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
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