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Author Notes: 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
Makes 8 large muffins
- 2 cups (340 g) blueberries
- 2 1/2 cups (301 g) all purpose flour, divided
- 1 tablespoon (12 g) baking powder
- 1/2 teaspoon (3 g) baking soda
- 1/2 teaspoon (2 g) fine sea salt
- 1/2 cup (113 g) unsalted butter, melted and cooled slightly
- 1 cup (198 g) granulated sugar
- zest of 1 lemon
- 2 large (113 g) eggs, at room temperature
- 1 1/2 teaspoons vanilla extract
- 1 cup (226 g) buttermilk, at room temperature
- Turbinado sugar, for finishing
- 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.
- Transfer to a wire rack to cool.