Lemon Blueberry Muffins – Blackberry Season

This recipe is based on an Cook’s Illustrated recipe. If you’d like to sleep in before making muffins in the morning, take a page from Thomas Keller—rest the batter in the refrigerator overnight. Add the fresh blueberries in the morning and bake.

I always weigh the larger amounts of dry ingredients, to make sure I can duplicate successful results. These freeze great—individually wrap them in parchment, then place in a gallon freezer bag. 20-30 seconds in the microwave and they’re good to go!

I also have a different, low-carb version, here.

Lemon Blueberry Muffins
Yield: 12 muffins

LEMON-SUGAR TOPPING
1/3 cup sugar (70.45g)
1-1/2 teaspoons finely grated zest from 1 lemon

MUFFINS
3 cups (375g) unbleached all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon table salt

10 tablespoons (140g) Kerrygold unsalted butter, softened
1 cup granulated sugar, less 1 tablespoon (198.84g)

1 teaspoon grated lemon zest
1/2 teaspoon almond extract

2 large eggs

1-1/2 cups plain yogurt (I use 1-1/4 C. full-fat Greek yogurt + 1/4 C. milk)

1-1/2 cups fresh blueberries (or thawed frozen)

1 tablespoon unbleached all-purpose flour

Vegetable cooking spray for muffin tins

FOR THE TOPPING—
Stir together sugar and lemon zest in small bowl until combined; set aside.

FOR THE MUFFINS—
Adjust oven rack to lower middle position and heat oven to 375 degrees. Mix flour, baking powder, baking soda, and salt in medium bowl; set aside.

Beat butter and sugar with electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add lemon zest and almond extract to butter-sugar mixture. Add eggs, one at a time, beating well after each addition. Beat in one-half of dry ingredients. Beat in one-third of yogurt. Beat in remaining dry ingredients in two batches, alternating with yogurt, until incorporated. Toss blueberries with 1 tablespoon flour and fold into finished batter.

Spray twelve-cup muffin tin with vegetable cooking spray or coat lightly with butter. Use large ice cream scoop to divide batter evenly among cups. Bake until muffins are golden brown, 25 to 30 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin, top with Lemon Sugar Topping, if desired, and serve warm.

** Notes
This muffin recipe, minus blueberries, makes a terrific basic muffin mix. A double batch makes around 12 dozen mini muffins. Bake mini muffins 10-11 minutes.

Blueberry substitution ideas—blackberries, raspberries, chocolate chips, or orange-cranberry (bring to a boil 3-4 cups dried cranberries and the juice of four large oranges; let set overnight, do not drain; skip the vanilla; add orange zest).