Name: Classic Blueberry Muffins Recipe
Ingredients: 8 tablespoons unsalted butter at room temperature; 3/4 cup + 2 tablespoons white sugar (reserve the 2 tbsp sugar to sprinkle on top before baking); 2 eggs; 2 teaspoons vanilla extract; 2 teaspoons lemon zest (from a fresh lemon); 2 cups flour, spooned & leveled (plus 1 tablespoon, reserved); ½ teaspoon salt; 2 teaspoons baking powder; ½ cup milk; 2 cups blueberries, rinsed & drained, divided

Description

These classic blueberry muffins are easy to make and perfect for breakfast, dessert, or anytime you want a quick and tasty treat.

Ingredients

Units Scale

8 tablespoons unsalted butter at room temperature
3/4 cup + 2 tablespoons white sugar (reserve the 2 tbsp sugar to sprinkle on top before baking)
2 eggs
2 teaspoons vanilla extract
2 teaspoons lemon zest (from a fresh lemon)
2 cups flour, spooned & leveled (plus 1 tablespoon, reserved)
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup milk
2 cups blueberries, rinsed & drained, divided

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Instructions

Preheat the oven to 375F. Line a 12 cup standard muffin tin with cupcake liners.
Cream the butter and 3/4 cup sugar for about 2 minutes until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Add vanilla extract and lemon zest and beat until mixed in.
Sift together the flour, salt, and baking powder, and add them to the creamed mixture alternately with the milk (this is important for the final texture, don’t skip it). Do not over-mix the flour.
Fold the blueberries into the batter.
Evenly fill the cupcake liners with batter. Sprinkle the tops of the muffins each with a big pinch of sugar.
Bake at 375 degrees for about 30-35 minutes.
Remove your blueberry muffins from the tin and cool for at least 30 minutes.