NY TIMES BLUEBERRY MUFFINS

5 from 2 votes

Tender and loaded with fresh blueberries, these are some of the best homemade blueberry muffins you'll ever eat!

Prep Time10

Cook Time35

Total Time45

Course: Breakfast and Brunch

Cuisine: American Comfort Food

Servings: muffins

Calories: 260kcal

½ cup (1 stick) butter, softened (I use salted butter, but feel free to use unsalted)
1¼ cup granulated sugar plus 3 tablespoons for topping the muffins
2 large eggs at room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour plus 1 tablespoon flour for tossing with blueberries
½ teaspoon salt
2 teaspoons baking powder
½ cup milk
2 cups fresh blueberries
1 teaspoon fresh lemon zest

Preheat oven to 375-degrees Fahrenheit.
Add the softened butter and granulated sugar to a large bowl, and use a hand mixer (or stand mixer to light cream them together.
Add the lemon zest to the bowl along with the eggs (one at a time), along with the vanilla extract.
Blend until creamy.
Sift the dry ingredients (flour, baking powder, salt) and add them (in increments), alternating with the milk, into the large bowl and the creamed butter and egg mixture.
Blend until smooth.
Add ½ cup of the fresh blueberries to a small bowl and use a pastry blender or fork to smash the berries lightly.
Gently fold the mashed berries into the batter.
Toss the remaining fresh whole blueberries with 1 tablespoon of flour and then gently fold the whole berries into the muffin batter.
Use a large muffin or cookie scoop to add the blueberry muffin mix into the muffin tins (that have been sprayed with baking spray) to ¾'s full.
Bake the muffins until golden brown and when a toothpick or skewer comes out clean when inserted into the center of the muffins.
Cool completely on a wire rack.

*Please be aware that using larger muffin cups will increase the calorie count of this recipe.