NY TIMES BLUEBERRY MUFFINS
Tender and loaded with fresh blueberries, these are some of the best homemade blueberry muffins you'll ever eat!
Servings: 12 muffins
Calories: 260kcal
Equipment
- hand mixer optional
- stand mixer optional
- measuring cups and spoons optional
- glass measuring cups optional, for liquids
- pastry blender optional, for mashing blueberries
- kitchen scale optional
- microplane optional, for zesting the lemon
- strainer optional, for washing the blueberries
- muffin tin liners optional
Ingredients
- 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
Instructions
- Preheat oven to 375-degrees Fahrenheit (190 degree Celsius)
- 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.
Notes
Store muffins in a airtight container at room temperature for up to 2 days.
Store muffins in an airtight container in the refrigerator for up to 5 days.
May be frozen. Store muffins in an airtight container or freezer bag for up to 3 months.
Nutrition
Serving: 1serving | Calories: 260kcal | Carbohydrates: 41g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 185mg | Potassium: 137mg | Fiber: 1g | Sugar: 24g | Vitamin A: 315IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 1mg
