My boyfriend had some blueberries that needed to be used, so of course I said I’d take them to make blueberry muffins. I’m kind of addicted to these. I might even be eating one right now before bed. My boyfriend said it’s the best blueberry muffin he’s had in a long time (he’s probably a little biased, but that’s OK!) I planned to take a bunch to work this week, but now I’m not sure there will be any left.
The lemon is a nice touch. It adds a hint of lemon flavor without being overpowering. The blueberries also sink a bit as they cook. That’s totally fine because these don’t have a ton of rise to them, but they aren’t dense either. There are also more blueberries inside that what it looks like on the outside of the muffins. It’s a nice blueberry surprise when you take the first bite.
- Preheat oven to 350°.
- Place blueberries in a small bowl. Sprinkle with 1 tsp sugar.
- Zest the lemon, and add zest to the bowl with the blueberries. Set aside.
- Sift together the flour and baking soda, and set aside.
- Using a stand mixer with the flat beater or a hand mixer, cream the butter and sugar until they are well-incorporated and a bit fluffy.
- Add eggs one at a time, beating well after each addition.
- Add the milk and vanilla and beat until well-incorporated.
- Add flour, about ¼ cup at a time.
- Juice the lemon into a measuring cup. Add water until there is ¾ cup total liquid in the cup.
- Stir in lemon juice and water mixture.
- Add blueberries and stir with the mixer on low speed, allowing some of the blueberries to get crushed.
- Grease muffin tins or line with paper liners.
- Fill each compartment of the muffin tin about ¾ full.
- Bake for about 20-30 minutes until golden brown and a toothpick comes out clean.