Updated on Breakfast

Blueberry Muffins

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They say that breakfast is the most important meal of the day; however, I just have never been a big breakfast eater nor a morning person for that matter. When I do eat breakfast though I have to say that blueberry muffins are one of my favorites. They’re warm and gooey on the inside and are complemented by that perfect and slightly crunchy top on the outside. I used to make them from a box mix, but this recipe takes blueberry muffins to a whole new level. Obviously making them from scratch takes a little more time than from a box mix, but the outcome is worth it!

I start with fresh blueberries. I use around 2 cups, but you can use more or less, whichever you like. Instead of just throwing them into the batter, I like to make a sauce and then fold it into the batter. I feel like it spreads out the blueberry flavor into every bite. These aren’t limited to just blueberries. You can use other berries as well, like raspberries or blackberries or even do a mix of different ones.

FYI: Don’t use a wooden spoon or the sauce will stain it…I learned the hard way haha
Lemon zest adds so much flavor to anything!

Initially, this recipe was to be for a batter that you could make ahead, refrigerate, and make as few or as many as you wanted over the next few days. After doing some research online I learned that if you leave the batter in the refrigerator it will cause the leaveners in the batter (the baking soda and baking powder) to fizzle out and cause the muffins to be flat and dense. I experimented with this and while the muffins weren’t as light and fluffy as if they were baked as soon as the batter was put together, they weren’t bad. So, if you want to try and make these ahead I say go for it!

I top the muffins with cane sugar to give each bite an extra crunch.

Muffins are good all the way around, but I think most would agree that the top of the muffin is the best part. It’s gooey and crunchy at the same time. I’ve always wanted to make just the tops of the muffins without wasting the bottom part (kind of like that Seinfeld episode) and I finally found a muffin pan just for the tops on Amazon. This thing is a life changer!

These muffins are good anytime of the day, not just mornings…I mean #midnightsnack!

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Blueberry Muffins

Ingredients

  • 2 cups fresh blueberries
  • 1 cup plus 2 tablespoons sugar divided
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon cinnamon
  • ½ teaspoon salt
  • 2 sticks unsalted butter room temperature
  • 1 cup whole milk
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 2 eggs
  • Turbinado cane sugar

Instructions

  1. Preheat the oven to 375Line a muffin tin with paper liners. In a medium sauce pan, cook the blueberries and 2 tablespoons of sugar over medium high heat for 4-5 minutes until the sauce forms stirring constantly. Remove from heat and set aside to cool.
  2. Over a large bowl, sift the flour, baking powder, baking soda, cinnamon, and salt and set aside. In another large bowl, beat the butter and 1 cup sugar until creamy. With the mixer on low, slowly add the flour mixture and the milk a little at a time with each starting and ending with flour mixture. Add the lemon zest, vanilla extract, and eggs and mix until combined. Fold the cooled blueberry sauce into the batter. Using an ice cream scoop, scoop the batter into the muffin liners. Sprinkle each muffin with the turbinado cane sugar. Bake for 15-20 minutes or until the muffins are golden brown.