I know nearly everyone has their own blueberry muffin recipe and everyone will tell you their is the best blueberry muffin recipe. Well, I’m gonna buck the trend and tell you, I’m not sure if mine is the best, but it’s really good—like you’ll eat three-at-a-time good.
See the ones with the glaze, I don’t always add it, in fact I generally just sprinkle coarse sugar on top, but I was craving a bright burst of lemon to go with blueberry muffins. The glaze took care of that along with adding a natural bright burst of color. That’s right, no color dye—just some lemon juice and blueberry syrup. It’s not like I have an aversion to dye, but anything deeply colored artificially just kinda grosses me out. Keep it subtle and I can go with it. If it goes neon, I’m out. These are almost on that neon border, but as I mentioned natural dyeing- no problem. The bright color comes from the blueberries.
And that glaze, I’ll be sharing the recipe in an upcoming post so stay tuned. It’s totally worth it to check back.
- 2 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup sour cream
- 1/3 cup buttermilk
- 1/2 teaspoon vanilla extract
- 4 tablespoons lemon zest (optional)
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 6 oz. blueberries
- 1/4 cup coarse sugar (optional)
Preparation: Heat oven to 375 degrees F. Line muffin pan wells with liners.
- In a bowl mix together flour, baking powder, baking soda and salt; set aside. In a second bowl mix together sour cream, buttermilk, vanilla extract and lemon zest; set aside.
- Place butter and sugar in an electric mixer bowl fitted with a paddle attachment and mix on medium-high until pale and fluffy, about 2-3 minutes. Make sure to scrape down the sides of the bowl halfway through. Turn the mixer down to medium and add in one egg at a time, making sure each egg is fully incorporated before adding in the next one. Add the dry ingredients and the wet ingredients to the batter in 3 additions, alternating with wet and dry and ending with dry. Do not over mix. Toss blueberries with 1 tablespoon of flour, using a wooden spoon or a sturdy spatula fold blueberries into batter.
- Evenly divide the batter between 12 wells and sprinkle tops with coarse sugar. Bake at 375 degress F for about 23-26 minutes or until muffins are golden and baked through (to test, insert a cake tester in the middle of a muffin some crumbs maybe present, but no wet batter should be).