The Best Lemon-Blueberry Muffins

The Best Lemon-Blueberry Muffins

from alexandracooks.com
52 min
6 servings

Adapted from The New York Times This is a long-time favorite recipe. The original recipe calls for making the muffins in a 6-cup jumbo muffin tin, which is especially fun, but which maybe isn't the most practical if you are feeding a small crowd. A 12-cup muffin tin works beautifully.  Salt: If using table salt or Morton kosher salt, use 3/4 teaspoon. If you are sensitive to salt altogether, use 1/2 teaspoon salt.

Ingredients

  • ½ cup (113 g ) unsalted butter, room temperature
  • zest of 1 lemon
  • 1 cup + 1 tablespoon (214 g) sugar
  • 1 egg, room temperature
  • 1 teaspoon vanilla
  • 2 cups (256 g) all-purpose or cake flour
  • 2 teaspoons baking powder
  • 1½ teaspoon Diamond Crystal kosher salt, see notes above
  • 2 cups fresh blueberries
  • ½ cup milk or buttermilk

Directions

  1. 1

    Heat the oven to 375ºF. Cream butter with lemon zest and 1 cup of the sugar until light and fluffy.

  2. 2

    Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour; then whisk together the remaining flour, baking powder, and salt.

  3. 3

    Add the flour mixture to the batter a little at a time, alternating with the milk. Fold in the blueberries. Note: Batter will be thick. This is OK. 

  4. 4

    Grease a jumbo muffin tin (or a 12-cup muffin tin… though the jumbo is really fun) with butter or coat with non-stick spray. Distribute batter among muffin cups. Sprinkle batter with remaining tablespoon of sugar. Bake for 30 minutes (or less if using a 12-cup muffin tin). Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. Let muffins cool in pan for about 7 minutes before serving.