This recipe is truly the blueberry recipe I’ve searched for. I have a soft spot for blueberry muffins. They remind me of my Dad, the biggest blueberry fan I know. And I grew up peeling the muffin tops off any blueberry muffin that he was eating. Or banana nut muffin. I had a tendency to highjack most of my parents food, in fact. In addition to his muffins, I often came along when he’d just peeled a gorgeous grapefruit. My Mom also knew she’d lose olives, purple cabbage, and ribbons of carrots from her salads if I was around.
My perfect version of a blueberry muffin, is one with a substantial muffin top. (Reminiscent of my thieving days). This recipe provides that, thanks to the slightly higher bake temperature that helps activate both the baking powder and baking soda to give an enormous puff straight off the bat. These muffin tops are superior thanks too to the additional coarse sugar that gets sprinkled over each prior to baking. It’s sparkly and special, and isn’t enough to actually make the muffin too sweet. It remains a muffin and not a cupcake, so you can enjoy any time of day. And the lemon and blueberries offer the nice pop of tartness that you love in your blueberry muffins.
Dad, you should especially, make these. Or anyone who loves blueberries, especially when baked into perfectly plump muffins.
If you’re looking something a bit more decadent try these Blueberry Lemon Muffins with cream cheese throughout. And if you’re looking for something vegan try the Vegan Blueberry Muffins. And lastly, if muffins aren’t your thing, but you can appreciate a good muffin top, try these Blueberry Lemon Yogurt Cookies that resemble them greatly but are actually cookies.
- 5 tbsp. butter, melted
- 1/2 cup sugar
- juice of half a lemon
- 3/4 cup plain yogurt or sour cream
- 1 egg
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1 1/2 cups flour
- 1 cup blueberries, fresh or frozen (if frozen, do not defrost)
- 3 tbsp. coarse sugar (raw turbinado)
Preheat oven to 375F degrees. Grease or line 9 muffin molds with liners. Set aside.
In a large bowl, whisk together the melted butter, sugar, lemon juice, yogurt, and egg until smooth. Whisk in the baking powder, baking soda, and salt. Gently fold in the flour and blueberries.
Transfer the thick batter evenly among your prepared muffin cups. Sprinkle each muffin with a teaspoon of coarse sugar.
Bake until golden and centers are puffed, about 28 minutes. A toothpick inserted into the center should come out clean. Transfer the pan to a wire rack and let cool for 5 minutes before removing from the pan to cool completely.
Adapted from Smitten Kitchen Every Day Cookbook.