Name: Blueberry Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Ingredients: 2 cups all-purpose flour spooned and leveled; ¾ cup granulated sugar plus 1 tablespoon for topping; 2 teaspoons baking powder; ½ teaspoon fine sea salt; ⅓ cup unsalted butter melted and cooled slightly; 1 large egg; ¾ cup milk whole or 2%; 1 teaspoon vanilla extract; 1 teaspoon lemon zest optional; 1½ cups fresh blueberries or frozen, unthawed; 1 tablespoon all-purpose flour for tossing berries

01

Overview

Prep15 min

Cook20 min

Total35 min

Servings12

DifficultyEasy

02

Ingredients

2 cups all-purpose flourspooned and leveled¾ cup granulated sugarplus 1 tablespoon for topping2 teaspoons baking powder½ teaspoon fine sea salt⅓ cup unsalted buttermelted and cooled slightly1 large egg¾ cup milkwhole or 2%1 teaspoon vanilla extract1 teaspoon lemon zestoptional1½ cups fresh blueberriesor frozen, unthawed1 tablespoon all-purpose flourfor tossing berries

03

Equipment

12-cup muffin tin
Mixing bowls
Whisk and spatula
Muffin liners
Wire rack

04

Method

01

Mix the soft cloud batter

Heat the oven to 375°F. Line a 12-cup muffin tin with papers or lightly grease. In a large bowl, whisk flour, ¾ cup sugar, baking powder, and salt. In another bowl, whisk melted butter, egg, milk, vanilla, and lemon zest if using. Pour the wet into the dry and stir gently until almost combined — a few flour streaks are fine.

02

Fold in the berry freckles

Toss blueberries with 1 tablespoon flour. Fold them into the batter with a spatula just until distributed. Divide batter among the muffin cups, filling each about three-quarters full. Sprinkle the tops with the remaining tablespoon of sugar.

03

Bake the golden domes

Bake 18 to 22 minutes, until the tops are golden and a toothpick in the center comes out with a few moist crumbs (berry juice is fine). Rotate the pan once if your oven has hot spots.

04

Cool on the quiet rack

Cool in the pan 5 minutes, then move muffins to a wire rack. Eat warm, or cool completely for later. A little butter melting into a split muffin is optional and encouraged.

✦

Tips

NoteFrozen blueberries work — fold them in frozen so they do not streak the whole batter blue.

NoteFor jumbo muffins, use a 6-cup tin and bake a few minutes longer.

NoteAurora believes cooling racks are observation decks. We agree, within reason.

✦

Nutrition

Calories~190 kcal

Protein3 g

Fat6 g

Carbohydrates31 g

✦

Storage

Room temperatureKeep in an airtight container up to 2 days.

RefrigeratorStore up to 5 days; warm briefly before eating.

FreezerFreeze up to 2 months; thaw at room temperature or warm in a low oven.

?

Frequently asked

Why are my muffins dense?+

The batter was overmixed. Stir until just combined next time.

Can I use buttermilk?+

Yes — it makes an even more tender crumb. Same amount as the milk.

Gluten-free?+

A 1:1 baking blend often works; expect a slightly softer dome.

Blueberry Muffins

Overview

Ingredients

Equipment