Blue-Ribbon Blueberry Muffins
When it comes to blueberry muffins, I pledge Epsilon Alpha Tau (EAT). In fact, I’ll be hazed ten times over for just a morsel of streusel topping. But the things I’d do for just a muffin top (and not one that grows on my own body), well, that’s best suited for a different type of book. It’s between me and the Muffin Man, and frankly, I don’t kiss and tell. But I do share recipes, and this one for a standard, albeit orgasmic, blueberry muffin will replace Grandma’s or anything you have been working from since you learned how to bake. The ratio of fruit vs. cakey goodness is award-winning, if I do say so myself. Like I’m actually tempted to take a trip to Party City and buy a ribbon every time I make these. Sorry, not sorry.
Ingredients
- 1½ cups all-purpose flour
- 1 cup whole-wheat flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1½ teaspoons kosher salt
- 1 stick unsalted butter at room temperature
- 1¼ cups granulated sugar
- 3 eggs at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon finely grated lemon zest
- 1 teaspoon freshly squeezed lemon juice
- ¾ cup sour cream
- ½ cup buttermilk
- 2 cups fresh blueberries
- Raw sugar for sprinkling
Instructions
- Preheat the oven to 350ºF.
- Grease 16 muffin cups with nonstick spray.
- In a large bowl, whisk together the all-purpose flour, whole-wheat flour, baking powder, baking soda, and salt to combine and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 5 minutes.
- Add the eggs one at a time, beating well after each addition.
- Add the vanilla, lemon zest, lemon juice, and sour cream.
- Reduce the mixer speed to low and slowly add half the flour mixture, mixing until fully incorporated.
- Add the buttermilk and mix to combine.
- Add the remaining flour mixture and mix to combine.
- Remove the bowl from the stand mixer and fold in the blueberries with a rubber spatula.
- Scoop the batter into the prepared muffin cups, dividing it evenly.
- Sprinkle with raw sugar.
- Bake for 30 to 35 minutes, rotating the pan halfway through, until the muffins are cooked through and golden.
- Transfer the pans to a wire rack for at least 5 minutes, then remove from the pan and transfer to the wire rack to cool completely.
Notes / Tips / Wine Advice:
If you want to be really fussy, you can reserve about ½ cup of the blueberries and place them on top of the batter after you’ve filled your muffin tins. This will ensure you get the pretty look of the blueberries bursting on top of the muffins.
