(The Best) Blueberry Muffins Recipe
Classic blueberry muffins, adapted from SeriousEats and BrownEyedBaker
Equipment
Ingredients
- 8 oz all-purpose flour by weight
- 5 oz sugar by weight
- 2 tsp baking powder
- ½ tsp salt
- 2 eggs
- 1 C milk
- 4 Tbsp melted butter
- 1 tsp vanilla
- 5 oz blueberries fresh
- 1 Tbsp lemon zest
Instructions
- Preheat oven to 350°F (177°C) and grease your muffin tin. (Or, for taller muffins, preheat to 425°F [218°C])
- Mix your dry ingredients together in a bowl. Set aside.
- In a separate container, mix the liquid ingredients (eggs, milk, melted butter, vanilla) and lemon zest.
- Stir the liquid mixture into the dry ingredients, stirring gently until just mixed—the batter should still be somewhat lumpy.
- Carefully fold in the blueberries with a silicone spatula.
- Portion the batter into the muffin tin.
- Now bake. If you are cooking at 350°F the whole time, cook for about 18 minutes. If going for taller muffins, cook at 425°F for 5 minutes, then turn the heat down to 350°F, gently open and close your oven door, and continue cooking for about 10 more minutes.
- Check the internal temperature with your Thermapen ONE—it should be 200°F (93°C).
- Remove the muffins from the oven. Cool for 5 minutes before removing from the pan. Serve warm with soft butter or cool and store!