Is it just me or are blueberries the perfect fruit for every breakfast food? Pancakes, parfaits, and muffins are just SO much better with blueberries. A classic blueberry muffin is one of my favorite breakfast treats and is a crowd-pleaser – it also makes your whole house smell fantastic. The batter is super simple to whip up, and you really don’t need much other than a muffin/cupcake tin and an oven! What kind of muffins are your favorite?
Blueberry Muffins
Ingredients
- 2 cups all-purpose flour
- 2 cups blueberries, washed and dried
- 2 large eggs
- 1 1/4 cups granulated sugar
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tbsp fresh lemon zest
- 3 tsp sparkling sugar (granulated sugar works too if you don't have access to sparkling sugar)
Instructions
- Preheat the oven to 375°F
- In the bowl of a stand mixer, cream the butter and 1 1/4 cups sugar together until light and fluffy. Add the eggs one at a time, beating after each one until fully combined. Add the vanilla and beat to combine.
- In a medium bowl, sift together the flour, salt, baking powder, and cinnamon, then whisk to combine. With the mixer on low, slowly add half the dry ingredients, followed by 1/4 cup milk, pausing to scrape down the sides as necessary. Once the batter is mixed well, add the rest of the dry ingredients and the rest of the milk. Once the batter is fully combined, add the lemon zest and mix just to evenly distribute it throughout the batter.
- Separate 1/2 cup of the blueberries and place into a small bowl, and then using a fork crush them well. Add the crushed blueberries to the batter and mix to combine. This will help keep the muffins moist for longer. Lightly toss the remaining blueberries with flour, just enough to lightly coat them; this prevents the blueberries from sinking to the bottom. Fold the blueberries into the batter with a spatula.
- Line a standard 12 muffin tin with muffin/cupcake wrappers. Fill the wrappers with batter; I used ~1/4 cup in each. Just keep going until there's no more batter left, and make sure it's evenly distributed. Sprinkle the top of the muffins with the sparkling sugar, or just more granulated sugar. Bake until golden brown and the inside reads 190-200°F on an instant read thermometer, about 25-30 minutes.
- Enjoy!
