You notice I don’t say “best” or “magic” or “the only recipe you need” blueberry muffins. Because these aren’t. In fact, there are so many blueberry muffin recipes out there, I was debating even to post these. But, they come from a much beloved family cookbook that has pages falling out and is missing its back cover. And, these are good. Really good. Sort of like a scone, as Sarah said. Bottom line, they’ve never left me wanting anything more. They are exactly what they should be, good, reliable, unfussy blueberry muffins.
Makes 12 muffins
1 3/4 cup flour
2/3 cup sugar
1 tbs baking powder
3/4 tsp salt
6 tbs butter (3/4 stick)
1/2 cup milk
1 tsp grated lemon peel (I never measure — just grab a lemon & zest rigorously. No way you’ll ever get too much zest from just one lemon.)
1/2 tsp vanilla extract
1 cup fresh or frozen blueberries (if frozen, don’t thaw)
Preheat oven to 400. Prep your muffin tin, either greasing each cup or lining with paper muffin cups.
In a medium bowl, mix together flour, sugar, baking powder, and salt. Cut in butter until the mixture is pebbly. (I like to cut the butter into small cubes, dump it in, then use my hands to smoosh it in a la this method. But two knives, a pastry cutter, or even a stand mixer would work just fine.)
In a liquid measuring cup, measure out the milk. Add the egg, lemon zest, and vanilla. Blend well (I use a fork).
Add milk mixture to dry ingredients. Mix (using a wooden spoon, sturdy spatula, or stand mixer) just until the flour is moistened.*
Stir in blueberries. Gently.
Dollop batter into muffin tin using two spoons. The batter will be stiff and should fill each cup about 1/2 to 3/4.
Bake for 20-25 minutes, or until fragrant and a delicious golden brown. Enjoy!
I find muffins do better without over mixing. A little bit of flour mixture at the bottom of the bowl is okay. The blueberries help bring everything together, and you can just distribute the leftover sugar mixture as you’re filling your muffin tin. It incorporates into the muffins just fine.