My second family (aka my best friend’s family) used to own a luncheonette. Whenever I used to go in for a visit, Mama and Papa T would make me a delicious muffie toasted with some butter. I usually picked a lemon poppyseed or a corn muffin, but I really don’t discriminate – all muffins are amazing. Probably because muffins are basically just an acceptable way to eat cake first thing in the morning.
But really, there’s something magical about the perfect blueberry muffin – and I think these are it. These muffins have a touch of lemon in them and are filled with fresh blueberries, both mashed and whole. Topping the muffins off is a little sprinkle of sugar that coats the top and creates a nice little crust. The best part of the muffin has always been the top, but this really makes them shine. Make a batch of these muffins and toast one up with some butter. You won’t regret it!
Lemon Blueberry Muffins
Ingredients
- 1 cup (2 sticks) unsalted butter room temperature
- 2 cups granulated sugar
- 2 tbsp canola oil
- 4 large eggs
- 2 tsp vanilla
- 1 7 oz plain greek yogurt I use Fage
- Zest of one medium lemon about 1/2 tbsp
- 1/4 cup lemon juice
- 4 cups all-purpose flour
- 4 tsp baking powder
- 1 tsp salt
- 1/2 cup 2% milk
- 4 cups blueberries
- Sparkling sugar for sprinkling over top
Instructions
- Preheat the oven to 375°F and prepare a muffin tin by spraying with cooking spray and using muffin liners.
- In the bowl of a stand mixer, cream together the butter, sugar, and canola oil until light and fluffy.
- Add the eggs, one at a time, combining well after each addition.
- Add the vanilla and beat well to combine.
- Add the greek yogurt, lemon zest, and lemon juice. Beat well to combine. Make sure to scrape down the sides and the bottom of the bowl so ensure the batter is fully combined.
- In a separate bowl, combine the flour, baking powder, and salt. Slowly add half of this mixture to the wet batter and beat on low to combine - about 1 minute.
- With the mixer on low, add the milk to the batter. Beat 30 seconds to combine. Scrape down the sides and the bottom of the bowl.
- Add the rest of the dry mixture and beat on low to combine. Do not over mix.
- In a separate bowl, slightly mash 1 cup of blueberries. Fold the mashed and whole blueberries into the batter.
- Scoop the batter into the prepared muffin tins and bang the bottoms of the pans on the counter to even out the batter and remove the air bubbles.
- Sprinkle a little sugar on top of each muffin.
- Bake for 30-35 minutes, until a cake tester or toothpick inserted into the center comes out clean.
- *Pro tip: another way to check your muffins (or any other cake type baked good!) for doneness is to poke the top. If it's fully cooked, it will bounce back when touched.
