I know that everyone thinks their blueberry muffin recipe is the best – but this is the Best Blueberry Muffin recipe! These muffins are bursting with flavor, lots of fresh blueberries, and topped with a delicious lemon-sugar crumb mixture. Give these blueberry muffins a try – you will not be disappointed.
Check out Linda’s Bread Making Hints: Secrets to using the bread machine, About yeast in bread making, Sourdough Starter, and Quick Breads.
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- 2 cups all-purpose flour, sifted
- 2 1/2 teaspoons baking powder
- 1 cup granulated sugar (less depending on tartness of blueberries)
- 3/4 teaspoon salt
- 1/2 cup butter, chilled and cut into 1/4-inch pieces
- 2 eggs, weel beaten
- 3/4 cup milk
- 1 teaspoon orange zest, grated
- 2 cups (10 ounces) blueberries, fresh or frozen*
- 1/3 cup granulated sugar
- 1 1/2 teaspoons lemon zest (rind), finely grated
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Preheat oven to 400 degrees F. Adjust oven rack to middle of oven. Lightly grease or spray with non-stick vegetable oil spray the muffin pan.
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Prepare Lemon-Sugar Topping; set aside.
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In a large bowl, combine flour, baking powder, sugar, and salt. With a pastry blender or two knives, cut in butter or margarine until particles are the size of small peas; make a well in the center.
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In a small bowl, combine eggs and milk; add all at once to the well in flour mixture, stirring just until moistened. Gently fold in orange zest and blueberries, taking care not to over mix the batter. Fill prepared muffin cups 2/3 full using a large spoon or an ice cream scoop.
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Bake 25 to 30 minutes (rotating muffin tin from front to back halfway through the baking time) or until muffin tops are golden brown and just firm. A good check is to use an instant digital thermometer to test your muffins. The temperature of the muffin should be at 200 degrees F.
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Remove from oven and as soon as they have cooled enough to handle, remove the muffins from pan and place on a wire rack to finish cooling (if desired).
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Serve warm or at room temperature.
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Yields 12 muffins.
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In a small bowl, stir together sugar and lemon zest until combined. Set aside until ready to use.
* Fresh Blueberries are obviously the best when you can get them. If not, the frozen blueberries are the next best choice. If using fresh blueberries, dust them lightly with flour; this helps prevent the blueberries from "bleeding" into the muffins. If using frozen blueberries, add them frozen to the batter; this will help prevent them from "bleeding" our their juices.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
2 Responses to “Best Blueberry Muffin Recipe”
Melanie Pavlas
Definitely the best blueberry muffins I’ve ever made! I even substituted coconut milk for the milk, grapefruit zest for the orange and baking soda/vinegar for one of the eggs. All for various reasons. Haha
Randi
At what point do you add the topping? Instructions do not tell you.