Fluffy Blueberry Muffins

By Ben · cooked up in Sprig

Buttermilk and a touch of lemon zest create the most tender crumb you'll find in a muffin, studded with juicy blueberries that burst with sweetness in every bite. The secret is folding the batter just until it barely comes together, leaving it slightly lumpy for maximum fluff. Each muffin rises tall with a golden dome top that practically begs to be split open while still warm. They're what Sunday mornings were made for.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup granulated sugar

• 1/2 cup unsalted butter, melted and cooled
• 2 large eggs, room temperature
• 3/4 cup buttermilk
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest

• 1 cup fresh blueberries, tossed in 1 tablespoon flour
• 2 tablespoons coarse sugar for sprinkling

Instructions

1. Preheat oven to 375°F and line a 12-cup muffin tin with paper liners, filling only 10 cups for larger muffins.
2. In a large bowl, whisk together flour, baking powder, salt, and granulated sugar until evenly combined.
3. In a separate bowl, whisk melted butter, eggs, buttermilk, vanilla, and lemon zest until smooth and well incorporated.
4. Gently toss blueberries with 1 tablespoon flour in a small bowl to coat and prevent sinking.

1. Pour the wet ingredients into the dry ingredients and fold together with a rubber spatula just until the mixture is barely combined - it should look lumpy with streaks of flour still visible.
2. Gently fold in the flour-coated blueberries with just 2-3 strokes, being careful not to overmix.
3. Divide batter evenly among the 10 muffin cups, filling each about 3/4 full, then sprinkle tops with coarse sugar.
4. Bake for 22-25 minutes until tops are golden brown and a toothpick inserted in center comes out with just a few moist crumbs.
5. Cool in pan for 5 minutes, then transfer to a wire rack and serve warm.

Chef's tips

Nutrition (per serving, estimated)

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