Blueberry Muffins

I’ve made these muffins a while ago, but since I didn’t prepare any new recipe this past weekend, it’s worth sharing this one. The original recipe I got from the  Food Network website, my favorite tv channel when I was studying in the USA.

I love cakes with fruits in the middle and the fresh blueberries here give a delicious flavour to these muffins.

Blueberry Muffins


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon fine salt
  • ½ cup unsalted butter, softened
  • 1 teaspoon finely grated lemon zest
  • ⅔ cup caster sugar
  • 2 large eggs, at room temperature
  • ½ cup whole milk
  • 1 ½ cups fresh blueberries, rinsed and dried
  • 1 tablespoon of granulated sugar to sprinkle on the top of the muffins


  1. Preheat the oven to 375°F/190°C. Put 12 muffin cups in a 12-muffin tin.
  2. Sift the flour, baking powder, and salt into a medium bowl and set aside.
  3. In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, zest, and sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer.
  4. Using a rubber spatula, fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Fold in the blueberries. Take care not to over mix the batter.
  5. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.

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