Cooking Lessons from The Kitchn

How To Make the Best, Easiest Blueberry Muffins

Image Credit: Joe Lingeman | Kitchn

Heat the oven and prepare a muffin pan. Arrange a rack in the middle of the oven and heat to 350°F. Coat the wells of a 12-well muffin pan with cooking spray or line with paper liners.

Whisk the wet ingredients together. Place the butter or oil and sugar in a large bowl and whisk until well combined. Add the eggs, vanilla, and lemon zest and whisk vigorously until the mixture is lightened in color, about 3 minutes.

Add the dry ingredients, alternating with the milk. Add the baking powder, salt, and 1/2 of the flour. Stir gently with the whisk until just combined -- some dry spots are okay. Add 1/2 of the milk and whisk gently to combine. Add the remaining flour and whisk to combine. Add the remaining milk and whisk until the batter is mostly smooth.

Fold in the blueberries. If you'd like to top the muffins with blueberries, set aside 1/4 cup. Add the remaining blueberries and fold to combine, don't worry too much if any berries burst.

Divide the batter and top. Divide the batter among the muffin wells (about 1/2 cup each). If topping with blueberries, divide them among the muffins. Sprinkle each muffin with 1 teaspoon demerara or sanding sugar.

Bake for 28 to 30 minutes. Bake until the muffins are domed, lightly golden-brown, and the center muffins bounce back when pressed, 28 to 30 minutes.

Cool the muffins in the pan for 10 minutes. Cool the muffins in the pan for 10 minutes. Run a thin knife around the edge of each muffin to remove it from the pan (even if you used liners you will want to do this). Cool on a wire rack for 10 more minutes before serving, or cool completely before storing.

Do you often find blueberry muffins disappointing? I don't blame you. So many muffins are either overly sweet (basically cupcakes in disguise), dry and dusty, or lacking real, fresh blueberries. I've spent the last few years in search of an ideal blueberry muffin, and I'm so happy to report that these are it.

These blueberry muffins are not only easy to make (they require just one bowl) but they're also perfect in nearly every way: they're not too sweet, boast a tender crumb, and are bursting with blueberries in each and every bite. What really puts them over the top, though, is the vibrant lemon zest stirred into the batter and the sprinkling of crunchy sugar on top.

Image Credit: Joe Lingeman | Kitchn

One-Bowl Blueberry Muffins

Most muffin recipes are, unsurprisingly, built on the muffin method: wet and dry ingredients are mixed separately, then the dry ingredients are gently folded into the dry. These blueberry muffins have a slightly different mixing method (more similar to a cake mixing method, where the dry ingredients and wet ingredients are both added to a butter, sugar, egg mixture) so that they can be mixed in one bowl and so that they have a moist, tender interior without a ton of sugar.

Image Credit: Joe Lingeman | Kitchn

Key Steps for Making Blueberry Muffins

Image Credit: Joe Lingeman | Kitchn

Serving and Storing Your Blueberry Muffins

These muffins really are the best the day they are baked, but leftovers keep well at room temperature for a few days. Split leftover muffins, toast the halves in a broiler or toaster oven, and slather with butter.

Heat the oven and prepare a muffin pan. Arrange a rack in the middle of the oven and heat to 350°F. Coat the wells of a 12-well muffin pan with cooking spray or line with paper liners.

Whisk the wet ingredients together. Place the butter or oil and sugar in a large bowl and whisk until well combined. Add the eggs, vanilla, and lemon zest and whisk vigorously until the mixture is lightened in color, about 3 minutes.

Add the dry ingredients, alternating with the milk. Add the baking powder, salt, and 1/2 of the flour. Stir gently with the whisk until just combined -- some dry spots are okay. Add 1/2 of the milk and whisk gently to combine. Add the remaining flour and whisk to combine. Add the remaining milk and whisk until the batter is mostly smooth.

Fold in the blueberries. If you'd like to top the muffins with blueberries, set aside 1/4 cup. Add the remaining blueberries and fold to combine, don't worry too much if any berries burst.

Divide the batter and top. Divide the batter among the muffin wells (about 1/2 cup each). If topping with blueberries, divide them among the muffins. Sprinkle each muffin with 1 teaspoon demerara or sanding sugar.

Bake for 28 to 30 minutes. Bake until the muffins are domed, lightly golden-brown, and the center muffins bounce back when pressed, 28 to 30 minutes.

Cool the muffins in the pan for 10 minutes. Cool the muffins in the pan for 10 minutes. Run a thin knife around the edge of each muffin to remove it from the pan (even if you used liners you will want to do this). Cool on a wire rack for 10 more minutes before serving, or cool completely before storing.

Blueberry Muffins

Makes 12

Prep time: 20 minutes ; cooking time: 26 minutes to 28 minutes

  • Cooking spray or paper muffin liners

  • 1/2 cup

    (1 stick) melted unsalted butter or canola oil

  • 3/4 cup

    granulated sugar

  • 2

    large eggs

  • 1 teaspoon

    vanilla extract

  • 1 teaspoon

    finely grated lemon zest (from 1 lemon)

  • 2 teaspoons

    baking powder

  • 1/4 teaspoon

    salt

  • 2 cups

    all-purpose flour, divided

  • 1 cup

    whole or 2% milk, divided

  • 12 ounces

    fresh or frozen blueberries (about 1 1/2 cups)

  • 1/4 cup

    demerara or sanding sugar

Equipment

  • Measuring cups and spoons

  • Large bowl

  • Whisk

  • Standard muffin pan

Heat the oven and prepare a muffin pan. Arrange a rack in the middle of the oven and heat to 350°F. Coat the wells of a 12-well muffin pan with cooking spray or line with paper liners.

Whisk the wet ingredients together. Place the butter or oil and sugar in a large bowl and whisk until well combined. Add the eggs, vanilla, and lemon zest and whisk vigorously until the mixture is lightened in color, about 3 minutes.

Add the dry ingredients, alternating with the milk. Add the baking powder, salt, and 1/2 of the flour. Stir gently with the whisk until just combined -- some dry spots are okay. Add 1/2 of the milk and whisk gently to combine. Add the remaining flour and whisk to combine. Add the remaining milk and whisk until the batter is mostly smooth.

Fold in the blueberries. If you'd like to top the muffins with blueberries, set aside 1/4 cup. Add the remaining blueberries and fold to combine, don’t worry too much if any berries burst.

Divide the batter and top. Divide the batter among the muffin wells (about 1/2 cup each). If topping with blueberries, divide them among the muffins. Sprinkle each muffin with 1 teaspoon demerara or sanding sugar.

Bake for 28 to 30 minutes. Bake until the muffins are domed, lightly golden-brown, and the center muffins bounce back when pressed, 28 to 30 minutes.

Cool the muffins in the pan for 10 minutes. Cool the muffins in the pan for 10 minutes. Run a thin knife around the edge of each muffin to remove it from the pan (even if you used liners you will want to do this). Cool on a wire rack for 10 more minutes before serving, or cool completely before storing.

Recipe Notes

Storage: Muffins will keep in an airtight container at room temperature for up to 5 days. They can also be frozen and then thawed at room temperature.

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