Muffins. Oh, how I love you. And oh how very picky I am about muffins. Why? Well, if I’m going to eat cake for breakfast (because, let’s face it, they really are just unfrosted cupcakes that we all pretend are not desserts), I want them to be juuuuuust right. Not too sweet, definitely not too dry, and studded with the sweetest bits of tart fruit. After a long search, I’ve finally found a recipe for the best Lemon Blueberry Muffins and I’m going to share it with you today. You’re welcome.
I’ve long been a fan of America’s Test Kitchen and a few years ago was given a copy of their Family Cookbook (I use this edition; here is a link to the newest one). Like just about everything ATK does, this cookbook is filled with great, near foolproof recipes for just about anything you could want. One of my favorite finds in that book is the recipe for “Big Beautiful Muffins.” You guys, you have to have make these muffins. They are super easy to make and (scout’s honor!) turn out perfectly every time. I love to make a double batch and freeze them for later – 20 seconds in a microwave and they make a perfectly fresh on-the-go breakfast!
My favorite variation on the big, beautiful muffin is Lemon Blueberry, especially this time of year when blueberries are sweet, plump, and available in abundance! With a bit of fresh lemon and yogurt, they are light and almost cake-like. While they are delicious served warm with an added pat of butter, there really is no need for anything extra as they are just that good on their own. One tip: while you might be tempted to just dump everything in a bowl and mix, it really is worth the few extra minutes and dirty bowls to follow the directions exactly. Also, be aware that this batter is VERY thick. I use an ice cream scoop to portion out the batter and it works beautifully. The recipe, as written, makes 12 large muffins. If you want to make smaller ones, you can easily portion it out to 18 muffins and just decrease the bake time by a few minutes.
- 3 cups of all-purpose flour
- 1 cup sugar
- 1 Tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups plain yogurt (I use greek yogurt)
- 2 large eggs
- 8 Tablespoons unsalted butter, melted and cooled
- 1½ cups of fresh blueberries, rinsed and drained
- 1 tablespoon flour
- 1 tablespoon grated fresh lemon zest
- Preheat your oven to 375 degrees. Grease a 12-cup muffin tin and set aside.
- Whisk flour, sugar, baking powder, soda, and salt together in a large bowl.
- In another bowl, whisk together the eggs, yogurt, and lemon zest.
- Gently fold the wet ingredients into the dry until just mixed, then add in the melted butter and fold to combine.
- In a small bowl, gently toss the blueberries with 1 Tablespoon of flour until lightly coated.
- Gently stir in the blueberries into the batter (it will be THICK!)
- Using a large spoon or ice cream scoop, divide the batter into the prepared muffin cups.
- Bake until golden brown and a toothpick inserted into the center comes out clean or with just a few crumbs attached, approximately 25 to 30 minutes.
- Allow the muffins cool in the pan for approximately 5 minutes, then turn out onto a cooling rack for an additional 10 minutes. Serve immediately or freeze for later!