Bari does most of the baking in our family and she has out done herself with these muffins! I grew up eating, and loving, the packaged mixed muffins with the blueberry pellets by Betty Crocker…yea I’m glad I’ve moved on. But seriously these are better in every way. Perfect when blueberries are in season (but also great made with frozen berries!) and the added lemon zest really elevates and brightens the flavor.
Start ahead of time by taking a stick of butter out of the fridge and bringing it to room temperature on the counter, about an hour. Preheat your oven and get out your stand mixer; the mixer makes this a lot easier, however, like your Italian grandmother, you can mix everything together by hand. When mixing together your dry ingredients sift your flour. Although this is a time-consuming step, it’s worthwhile as it will lighten up your muffin and give you that fluffy, light consistency that muffin-lovers seek.
After incorporating the wet ingredients be sure not to over mix, this forces out air which creates a denser muffin. Don’t just dump in your blueberries either. Taking the time to toss your berries with 1 teaspoon of flour, before adding them to the batter, is an essential step. This light coating of flour ensures your berries stay evenly distributed in your muffins instead of sinking to the bottom.
Once your batter is ready to go, line your muffin pan with cupcake liners (or use these reusable silicon ones – save the planet people!) and pour in enough batter to just about fill to the top. Sprinkle the tops of the batter with brown sugar then cook for about 30 minutes. At about 25 minutes you can check the muffin’s doneness by sticking a toothpick in one. If it comes out clean they should be ready. If it comes out with batter on it, give them another 5 to 10 minutes in the oven before checking again.
- ½ cup softened butter
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 eggs
- 1½ teaspoons vanilla extract
- 2 cups all purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- zest of ½ a lemon
- ¼ teaspoon cinnamon
- ½ cup buttermilk
- 2 cups blueberries (frozen or fresh, with ½ cup mashable)
- Preheat oven to 375 degrees F
- Cream the butter and sugars until light
- Add the eggs one at a time, beating after each addition. Stir in vanilla
- Stir together the flour, salt, baking powder, and lemon zest, ensuring there are no clumps of flour or cinnamon. Sift your flour before adding to ensure a light and fluffy consistency
- Add flour mixture to butter mixture, alternating with buttermilk
- Mash ½ cup of the blueberries and fold into the batter
- Toss rest of the blueberries with 1 teaspoon flour then fold into batter
- Line standard cupcake pan with liners and fill with batter, being mindful that muffins will rise slightly
- Sprinkle remaining 3 teaspoons of brown sugar over top of the muffins and bake for 30 minutes