This recipe was originally my dad’s. He made these frequently with the blueberry bounty we always had stashed in our freezer. I always liked them, but it wasn’t until I went on a quest to find the Best Blueberry Muffin recipe that I began to appreciate their true awesomeness.
My son and older daughter love blueberry muffins. They would eat them every day, if we had them. And I really feel like blueberry muffins should be something easy to make and have on hand as a bread to go along with a weeknight dinner. So I raided my cookbooks, checking every one of them for blueberry muffin recipes to try. And there were a lot.
I was looking for a blueberry muffin recipe that would deliver on many fronts. First, ease of preparation. Muffins are quick breads baked in muffin cups, so the method of preparation should be similar to quick breads: mix the wet, mix the dry, fold together, and bake. Easy-peasy. Unfortunately, many blueberry muffin recipes are made like cake batter: cream the butter and sugar, mix in the wet, mix in the dry. Too long and complex for everyday muffins.
Second, I wanted something that required no more than two bowls. I wanted moisture, and supporting flavors, and I wanted a topping – but an easy one. Some of the recipes I tried required streusel toppings. Some took ten minutes just to make the topping, which – ugh! – was too long for me. I also wanted a muffin that was everyday-sized, not some of the bakery-sized jumbo muffins with mushroom tops.
Eventually, growing discouraged, I returned to my dad’s recipe, making a few small substitutions to punch up the flavor. I swapped out the oil for butter. I used buttermilk instead of milk. And I added both lemon zest and vanilla extract to complement the blueberry flavor and the cinnamon-sugar topping. And wow! Was I impressed with the result!
This makes a small muffin, perfect for the weeknight dinner table or even a quick weekday breakfast. It only requires one bowl, perfect for easy cleanup. Blueberry muffins: solved. You’re welcome.
What you need:
- 1 stick unsalted butter
- 1 c. buttermilk (store-bought or homemade)
- 2 eggs
- 1 t. grated lemon zest
- 1 t. vanilla extract (store-bought or homemade)
- 3 1/2 c. flour, divided
- 1/2 t. salt
- 1 c. sugar
- 5 t. baking powder (store-bought or homemade)
- 2 c. blueberries, fresh or frozen
- cinnamon sugar, for topping
- microwaveable bowl
- rubber spatula
- measuring cups and spoons
- muffin tray and paper liners
- microplane (for zesting lemon)
Time: 10-15 minutes prep time, 20-25 minutes baking time
Serves: Makes 24 muffins.
Multiplying the recipe: This is a stiff batter, so it’s easier to mix the blueberries into a single batch. This recipe is easily halved.
Preheat the oven to 375F and place 24 paper liners in two muffin trays.
In a large microwaveable bowl, melt the butter and allow to cool for a few minutes. Add the buttermilk and whisk. Add the eggs, lemon zest, and vanilla and mix thoroughly.
Measure into the bowl 3 1/4 c. of the flour, salt, sugar, and baking powder. Mix the dry ingredients into the wet ingredients with a rubber spatula using a folding motion. The batter will be stiff. Resist overmixing, as it will toughen the muffins.
Toss the remaining 1/4 c. flour with the blueberries. (This prevents them from sinking to the bottom during baking.) Fold the floured blueberries into the batter.
Using a scoop, fill the muffin cups about 2/3 full, dividing the batter evenly. Sprinkle the tops of the muffins with cinnamon sugar. Bake for 20-25 minutes. Poke the middle of one or two muffins with a toothpick. The toothpick will come out clean when the muffins are fully baked.