Blueberry Muffins
Incredibly delicious, these Blueberry Muffins are always a hit! They’re easy to make and great to enjoy with your morning coffee…
Ingredients
- 1 3/4 cups unbleached all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. ground Himalayan pink salt
- 1 cup granulated sugar, plus more for sprinkling on top (about 1 tbsp.)
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large free-range eggs, room temperature
- 2 tsp. pure vanilla extract
- 1 tsp. lemon zest
- 3/4 cup buttermilk see Recipe
- 2 cups blueberries, washed tips & tricks
- cooking spray, for liners
Directions
- Preheat oven to 375ºF. Place liners in a 12-cup muffin pan and grease them with cooking spray; set aside.
- In a large bowl, combine flour, baking powder, baking soda, and salt. Whisk for a couple of minutes and set aside.
- In the bowl of a stand mixer, add sugar and butter. Using the paddle attachment, process on medium-high speed until the mixture becomes creamy, scraping the sides and the bottom of the bowl.
- While the appliance is running, add eggs, one at a time, mixing well between each addition. Add vanilla and lemon zest; process until blended.
- Add half dry ingredients and half buttermilk. Process on low speed until just combined before adding the remaining dry ingredients and buttermilk.
- Add the blueberries, and using a spatula, gently fold them into the batter.
- Spoon batter into prepared muffin pan, filling each cup up to ¾ full. Sprinkle the tops with sugar; gently tap on the counter to remove any trapped air bubbles.
- Transfer to the preheated oven and bake for 27 to 30 minutes, or until a cake tester inserted in the center comes out clean, turning the pan halfway through baking.
- Remove from the heat and allow to cool in the muffin pan for 10 minutes before unmolding and transferring them to a wire rack. Makes 15 muffins.