Best Blueberry Muffins
Blueberry muffins are classic and everyone has their own favorite recipe for them. But these muffins right here, they are the Best Blueberry Muffins ever. I promise.
Servings 12 muffins
Ingredients
- 2 cups fresh blueberries, divided
- 1 cup + 2 Tbsp. granulated sugar
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp. baking powder
- 1 tsp. kosher salt
- 2 large eggs
- 4 Tbsp. butter, melted and slightly cooled
- 1/4 cup vegetable oil
- 1 cup buttermilk
- 1 1/2 tsp. vanilla extract
For Topping:
- 1/3 cup coarse sugar
- 1 1/2 tsp. lemon zest
Instructions
- Preheat the oven to 425 degrees. Line muffin cups with muffin liners orspray with nonstick cooking spray.
- In a small saucepan over medium heat, bring 1 cup blueberries to simmer.
- Cook, mashing berries with spoon and stirring frequently, until berries have broken down and mixture is thickened and reduced to ¼ cup, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.
- In a large bowl, whisk together the flour, baking powder, and salt. In a medium bowl, whisk together the sugar and eggs until thick, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk inbuttermilk and vanilla until combined. Using rubber spatula, gently fold egg mixture and remaining 1 cup blueberries into flour mixture until just moistened (do not overmix.)
- For the topping: In a small bowl, stir together sugar and lemon zest; set aside.
- Divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). I had some leftover batter so I made some mini muffins too. Spoon 1 teaspoon of cooked berry mixture into center of each mound of batter. Using a toothpick, gently swirl berry filling into batter. Sprinkle lemon sugar topping evenly over muffins.
- Bake for 17-19 minutes, or until muffin tops are golden and just firm. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.