Mile-high lemon blueberry muffins with crunchy, sugar kissed tops, and fluffy, berry studded centers.
Baking is a lovely sort of therapy. The even, precise measuring, the sweet aromas, the satisfying way a batter or dough comes together…
And when there are two plumbers upstairs, ticking away a bajillion dollars with every hour that passes, it’s the perfect time to escape to the kitchen, stick your head in the sand – well, flour, and sugar, and butter – and bake up some damn good lemon blueberry muffins.
What started as two seemingly benign issues – a broken hose bib and a loose toilet base – that came up as “minor” things on our home inspection report, has ballooned into an all day project that has quadrupled in cost thanks to some newly discovered creative DIY-ing by the previous homeowners.
Ahhh the joys of home ownership…
But these fluffy, berry laden lemon blueberry muffins are all kinds of wonderful, and I’m choosing to focus on them instead of the painfully large check I’m going to have to write at the end of the day.
These lemon blueberry muffins are mostly based on a New York Times Cooking recipe that sought to replicate the perfect blueberry muffins of Jordan Marsh department store fame.
I’ve tinkered with the original recipe a bit for personal taste, reducing the sugar slightly, skipping the mashed blueberries, adding tangy whole milk sour cream, and a good measure of fresh lemon zest.
They’re also not shy about their blueberries. I actually think that the two full cups of berries called for verges on slightly too many, and was tempted to reduce them down to one and a half cups, but I’ll let you decide how berry-heavy you’d like these to be. As written, these lemon blueberry muffins are packed with their namesake. And that’s not necessarily a bad thing.
If there was ever a muffin recipe to use a cookie scoop for when portioning the batter, this is the one. The batter comes together so thick that it seems impossible they will rise to the heights they do.
However, they emerge from the oven with sky-high, chunky sugar-graced tops, and tender-crumbed, moist and flavorful centers – like all good muffins should. I dare say they rival even the most tempting bakery (lemon) blueberry muffins…
- 1/2 cup unsalted butter, softened
- 1 cup organic cane sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- zest of one lemon
- 2 cups all-purpose flour
- 1 tsp kosher salt
- 2 tsp baking powder
- 1/4 cup whole milk
- 1/4 cup whole milk sour cream
- 2 cups blueberries¹, washed and picked over for stems
- 1 Tbsp Turbinado sugar²
- Preheat the oven to 375℉. Line a 12-cup muffin tin with paper liners. Set aside.
- In a small mixing bowl, toss the blueberries with 1 Tbsp of the flour. Set aside.
- In a medium mixing bowl, whisk together the remaining flour, salt, and baking powder. Set aside.
- In a large mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes.
- Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and lemon zest.
- Turn the mixer down to low speed, and add half of the flour mixture, followed by the milk and sour cream, and ending with the remaining flour. Mix until just combined. Fold in the blueberries.
- Use a cookie scoop to portion the batter (it will be super thick) between the prepared muffin cups, filling each cup just about to the top. Generously sprinkle the tops with the Turbinado sugar.
- Bake for 30-35 minutes, until the muffins are domed and golden and a cake tester inserted into the center of each comes out clean. Remove from the oven and let cool in the muffin tin for 5 minutes, before removing and cooling completely on a wire baking rack.
² If you don’t have Turbinado sugar, try Demerara or another coarse, raw sugar, or a light sprinkling of organic cane sugar.