The Best Blueberry Muffins

Votes: 1

Time: 1 hour 15 minutes
Complexity: easily
Quantity: 12 cupcakes

Nutritional value per serving:

Calories 288, total fat 12 G., saturated fats 6 G., proteins 4 G., carbohydrates 42 G., fiber 1 G., cholesterol 64 mg, sodium 245 mg, sugar 23 G.

The main problem with most blueberry muffins is that they always end up with fewer blueberries than desired. These muffins require a more airy batter to support the weight and wateriness of the berries. Therefore, in this recipe, the butter is thoroughly beaten with a mixer to create a fluffy texture and a lighter texture in the finished muffins. The addition of sour milk and sour cream makes the muffins even more tender. Lemon zest adds a bright citrusy note that contrasts beautifully with the sweet blueberries. The tops of the muffins are sprinkled with raw sugar before baking for a deliciously crispy crust.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2.5 tbsp. + 2 tbsp. premium flour
1 tbsp baking powder
2 cups fresh blueberries
1 cup of sour milk or kefir
1/4 cup sour cream
2 tsp vanilla extract
2 tsp coarse salt*
10 tablespoons unsalted butter, room temperature
1 and 1/4 cups granulated sugar
1 teaspoon finely grated lemon zest
1 large egg
2 large egg yolks
3 tbsp. unrefined sugar

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, sour milk, kefir, sour cream, lemon zest, blueberry

Cooking the dish according to the recipe:

In a medium bowl, combine 2.5 cups flour and baking powder. In another bowl, combine 1.5 cups blueberries with the remaining 2 tablespoons flour, stirring until completely coated. In a large measuring cup, combine the buttermilk, sour cream, vanilla extract, and salt.
Position a rack in the middle of the oven and preheat the oven to 220°C (425°F). Spray a 12-cup muffin pan with cooking spray and line the cups with standard paper liners. It's important to spray the entire surface of the pan, otherwise the risen tops of the muffins will stick to the pan.

Using a mixer on medium speed, beat the butter, granulated sugar, and lemon zest until light and fluffy, scraping down the sides of the bowl occasionally, 3-4 minutes. Add the egg and yolks and continue beating until fully incorporated, about 2 minutes.
Mixing on low speed, add the flour mixture in 3 additions, alternating with the liquid mixture, beginning and ending with the flour. Stir in the blueberries with a spatula to evenly distribute the berries (be careful not to overmix).

When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
Divide the batter evenly among the prepared muffin tins, heaping each about 1/3 cup at a time. Top with the remaining 1/2 cup of blueberries, pressing lightly to adhere (you should have 4-5 berries per muffin). Sprinkle with unrefined sugar.
Bake the muffins, rotating the pan halfway through, until a tester inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let the muffins cool for 5 minutes. Then, turn them out onto a wire rack to cool completely.

Note *

This recipe calls for 2 teaspoons of Diamond Crystal coarse salt. It's coarser than table salt and less salty. If you're using fine table salt, add only 1 teaspoon.