Blueberry Muffins

The intersection of cupcakes and bread: slightly sweet and very tender.
TIME About 40 minutes
MAKES 12 muffins
3 tablespoons vegetable oil, plus more for the pan
2 cups all-purpose flour
½ cup sugar
½ teaspoon salt
1½ teaspoons baking powder
1 teaspoon ground cinnamon
1 egg
1 cup milk, or more if needed
½ teaspoon grated lemon zest
1 cup fresh blueberries

1 Heat the oven to 375°F. Grease a 12-cup muffin tin with a little oil or line it with paper or foil muffin cups.

2 Mix together the flour, sugar, salt, baking powder, and cinnamon in a large bowl. Beat together the egg, milk, lemon zest, and oil in a medium bowl. Add the wet ingredients to the dry ingredients and stir just enough to combine everything. If the batter is very dry and doesn’t come together easily, add another 1 to 2 tablespoons milk. Gently fold the blueberries into the batter.

3 Distribute the batter among the muffin cups, filling them about two thirds full. Bake for 20 to 25 minutes, until the muffins are browned on top and a toothpick inserted in the center of a muffin comes out clean. Remove the pan from the oven and let rest for 5 minutes before removing the muffins. Serve warm or at room temperature (or cover tightly and keep at room temperature for up to a couple days).

  • Cornmeal-Blueberry Muffins: Substitute cornmeal for ½ cup of the flour.
  • Cranberry-Nut Muffins: Substitute fresh or frozen cranberries (no need to thaw) for the blueberries and orange zest for the lemon, and fold in ½ cup chopped walnuts along with the berries.

  • Muffin batter should be lumpy, even before you add the blueberries. Overmixing the batter to make it smooth will make the muffins tough and rubbery.

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