My go-to blueberry muffin - best when you come home with a bucket full of fresh picked blueberries (but frozen work too, of course)! I use large, freestanding baking cups to get a more cafe-style muffin - you can purchase them at baking supply stores or online, but this recipe works just fine baked in a regular muffin pan, too - just cut the baking time down by about 3-5 minutes. —Erin McDowell
8 large muffins
(340 g) blueberries
2 1/2 cups
(301 g) all purpose flour, divided
(12 g) baking powder
(3 g) baking soda
(2 g) fine sea salt
(113 g) unsalted butter, melted and cooled slightly
(198 g) granulated sugar
zest of 1 lemon
large (113 g) eggs, at room temperature
1 1/2 teaspoons
(226 g) buttermilk, at room temperature
Turbinado sugar, for finishing
In This Recipe
Preheat the oven to 350°F. Place 8 freestanding paper baking cups on a baking sheet (see headnote).
In a medium bowl, toss the blueberries with 1/4 cup (30 g) of the flour. Set aside.
In a small bowl, whisk the remaining flour, baking powder, baking soda, and salt to combine.
In a medium bowl, whisk the melted butter, sugar, and lemon zest to combine. Add the eggs one at a time and mix well to incorporate. Beat in the vanilla extract.
Add the flour mixture and mix well to combine (I usually switch to a silicone spatula at this point).
Add the buttermilk and mix until fully incorporated. Fold in the blueberry mixture.
Divide the batter between the baking cups - filling about 2/3 of the cup. Sprinkle the surface of each generously with turbinado sugar.
Bake until a toothpick inserted into the center comes out clean (or with a few moist crumbs), 17-20 minutes.
I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.