Description
Delightful, fluffy muffins bursting with wild Maine blueberries and a hint of lemony sweetness, perfect for breakfast or snacks.
Ingredients
Scale
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 1/4 cups buttermilk (room temperature)
- 1 1/4 cups granulated sugar
- 1/2 cup unsalted butter (melted)
- 2 large whole eggs (room temperature)
- 1/3 cup sour cream (room temperature)
- 1/3 cup vegetable oil
- 1 tablespoon vanilla bean paste (or vanilla extract)
- 1 1/2 cups frozen wild Maine blueberries
- 1/8 cup granulated sugar (for the topping)
- 1/2 lemon zested (for the topping)
Instructions
- Preheat the oven to 425 F (220 C). Line a 12-cup muffin pan with 6 liners. Note: bake in two batches for beautiful, high domes!
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, whisk together the buttermilk, granulated sugar, melted butter, eggs, sour cream, vegetable oil, and vanilla until combined.
- Pour the wet ingredients into the dry ingredients. Gently whisk until almost combined, then carefully fold in the frozen blueberries.
- Scoop the batter into the muffin liners, overfilling them slightly! (Think cupcake-style—those high tops are important!)
- In a small bowl, rub the lemon zest into the sugar for the topping until fragrant. Sprinkle this delightful mixture generously over each muffin.
- Bake for 10 minutes at 425 F (220 C). Without opening the oven door, decrease the temperature to 350 F (180 C), and bake for an additional 10 to 15 minutes. Rotate the pan halfway through. The muffins are done when the tops are golden brown and firm to the touch.
- Allow the muffin pan to cool on a wire rack for 5 minutes before removing the muffins to cool completely on the wire rack.
- Wash the muffin pan, reline it with liners, and repeat baking with the remaining batter—don’t forget to crank up that oven temperature again!
Notes
Store muffins in an airtight container at room temperature for up to three days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 14g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg