Easy Flavor Packed Blueberry Muffins

Ingredients

• 2 cups All-Purpose Flour (120 g per cup, sifted)
• 1 teaspoon Salt (Adjust to taste; use less if using fine table salt)
• 2 teaspoons Baking Powder (Fresh for best rise)
• 0.5 cup Unsalted Butter (Room temperature; microwave 10 seconds on half power if too firm)
• 0.75 cup Granulated Sugar
• 1 large Egg (Room temperature)
• 1 whole Lemon Zest (Finely grated zest of one lemon)
• 2 teaspoons Vanilla Extract (Pure vanilla preferred)
• 0.75 cup Milk (Whole milk; can substitute buttermilk for tanginess)
• 8 ounces Fresh Blueberries (Dry; coat with a tablespoon of dry flour before folding)
• 0.5 cup All-Purpose Flour (for topping)
• 0.5 cup Granulated Sugar (for topping)
• 0.25 cup Unsalted Butter (for topping) (Cold, cut into small pieces)
• 0.25 teaspoon Salt (for topping) (Pinch)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it fully preheat while you prepare the batter.

   Time: PT5M

   Temperature: 400°F

2. Combine Dry Ingredients

   In a large bowl whisk together 2 cups all‑purpose flour, 1 tsp salt, and 2 tsp baking powder until evenly distributed.

   Time: PT5M

3. Soften and Cream Butter

   If the butter is too firm, microwave it for 10 seconds on half power. Then add the butter to a second large bowl and cream with 3/4 cup granulated sugar on low speed for 1 minute until pale.

   Time: PT5M

4. Add Egg, Lemon Zest, and Vanilla

   Add 1 large egg, the zest of one lemon, and 2 tsp vanilla extract to the butter‑sugar mixture. Mix on medium for about 30 seconds just until combined.

   Time: PT2M

5. Incorporate Flour and Milk

   Add the dry flour mixture to the wet ingredients in three additions, alternating with the 3/4 cup milk. Mix on low after each addition just until incorporated; do not overmix.

   Time: PT5M

6. Coat Blueberries

   Place 8 oz fresh blueberries in a bowl, sprinkle with 1 tablespoon of the dry flour mixture, and toss gently to coat.

   Time: PT2M

7. Fold in Blueberries

   Gently fold the coated blueberries into the batter using a spatula until evenly distributed.

   Time: PT2M

8. Prepare Streusel Topping

   In a small bowl combine 1/2 cup flour, 1/2 cup sugar, 1/4 cup cold butter (cut into pieces), and a pinch of salt. Use a fork or fingertips to rub together until the mixture resembles coarse crumbs.

   Time: PT5M

9. Fill Muffin Tin

   Line a 12‑cup muffin tin with paper liners. Divide the batter evenly among the cups (you’ll have 11 generously filled muffins). Sprinkle half of the muffins with a light dusting of granulated sugar and the other half with the prepared streusel. Add a few extra blueberries on top of the streusel muffins for visual appeal.

   Time: PT3M

10. Bake Muffins

    Place a ramekin half‑filled with water on a lower rack to create steam, then bake the muffins for 20 minutes, or until they are puffed, golden, and a toothpick inserted into the center comes out clean.

    Time: PT20M

    Temperature: 400°F

11. Cool and Serve

    Allow the muffins to cool in the tin for 5 minutes, then transfer to a cooling rack. Serve warm or at room temperature.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

38 g

Fat

10 g

Fiber

1 g