Description
A quick and fluffy American classic, these blueberry muffins are perfect for busy mornings or unexpected guests. Bursting with sweet-tart blueberries and golden-brown from a cast-iron pan, this no-food-processor recipe delivers uniform round muffins that will soon become a family tradition.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup whole milk
2 large eggs
3 cups fresh blueberries
1 tsp vanilla extract
1 tbsp lemon zest (optional)
Instructions
Preheat oven to 350°F (180°C)
Line a 12-muffin tin with paper liners or grease with butter
In a bowl, sift together flour, sugar, baking powder, and salt
In another bowl, cream butter and eggs until smooth
Add milk and vanilla extract to the wet ingredients
Gently fold in the dry ingredients
Mix in blueberries and lemon zest, making sure to be careful with blueberries to avoid bursting
Divide batter among muffin cups and fill 2/3 full
Bake 22 minutes or until tops are golden and a toothpick comes out clean
Cool 5 minutes in pan before transferring to wire rack
Notes
Properly greasing the cast-iron pan is critical for even rising
Use room temperature eggs for easier mixing
Freshly picked blueberries work best but frozen (thawed) are also acceptable
Store in airtight container at room temperature for up to 3 days
For a dairy-free version, substitute butter with vegan margarine and milk with almond/rice milk
- Prep Time: 15
- Cook Time: 22
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 14g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg