Quick and Easy Blueberry Muffins
A tender breakfast muffin full of blueberries and lots of flavor. Butter adds to their richness and melt in your mouth quality.
Ingredients
- 2 1/2 cups [355 g] all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons grated lemon zest
- 4 tablespoons [57 g] unsalted butter melted and slightly cooled
- 1/2 cup [112 g] canola oil
- 1 1/4 cups [300 g] buttermilk
- 2 teaspoons pure vanilla extract
- 3/4 cup [150 g] granulated sugar plus extra for sprinkling
- 1 large egg
- 1/4 cup [60 g] lemon juice
- 2 heaping cups [285 g] blueberries fresh or frozen
Instructions
- Adjust an oven rack to the lower middle position and preheat the oven to 375F [190C]. Place liners in two standard 12-cup muffin tins.
- Whisk the flour, baking soda, baking powder, salt, and lemon zest in a large bowl. Make a well in the center.
- In a large bowl or liquid measuring cup, whisk the butter, oil, buttermilk, vanilla, sugar, egg, and lemon juice until completely combined. Pour the wet ingredients into the well in the dry ingredients and mix gently with a spatula until almost combined. Fold in the blueberries until just incorporated, being careful not to overwork the batter (the batter should not be completely smooth; there should be some visible lumps and bumps).
- Scoop the batter into the prepared tins, filling the muffin cups two-thirds full. Sprinkle the tops generously with sugar. Bake 18 to 22 minutes, until the edges are golden brown and a wooden skewer or toothpick inserted int the center comes out clean.