Blueberry Muffins
These blueberry muffins boast a moist crumb, are brimming with juicy blueberries, and topped with a crunchy layer of turbinado sugar for a bakery-style finish. It's an easy recipe that promises tender, delicious muffins every single time—truly the BEST Blueberry Muffin Recipe you'll ever try!
Ingredients
- 2 1/3 cup all-purpose flour
- 4 1/2 tsp baking powder
- 1/2 tsp salt
- 2 cups blueberries fresh or frozen
- zest from 1 lemon
- 3/4 cup sugar
- 2 eggs
- 1 tbsp vanilla extract
- 1/2 cup oil vegetable or canola
- 3/4 cup + 2 tbsp buttermilk
- 2 tbsp turbinado sugar
Instructions
- Preheat oven to 450°F. Line a muffin tin with 12 muffin cups and set aside.
- In a large bowl, combine the flour, baking powder, salt, blueberries, and lemon zest.
- In a separate bowl, mix together the sugar, eggs, vanilla, oil, and buttermilk.
- Fold the dry ingredients into the wet, mixing until just combined. Be sure not to overmix the batter. Having a few lumps or streaks of flour in the batter is okay!
- Scoop the batter into the prepared muffin cups, filling a little more than ¾ full. Sprinkle each muffin top with turbinado sugar.
- Bake for 5 minutes at 450°F. Without opening your oven door, reduce the oven temperature to 375°F and bake for an additional 10-15 minutes or until a toothpick inserted in the center of a muffin comes out with just a couple of crumbs.
- Remove from oven and allow muffins to cool for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Serving: 1muffinCalories: 265kcalCarbohydrates: 38gProtein: 4gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 29mgSodium: 283mgPotassium: 78mgFiber: 1gSugar: 18gVitamin A: 78IUVitamin C: 2mgCalcium: 115mgIron: 2mg
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