Perfect Blueberry Muffins

By Food & Wine

These muffins are crisp on top with light, fluffy centers and plenty of big juicy blueberries.
Delicious Breakfast Recipes

Perfect Blueberry MuffinsPerfect Blueberry MuffinsPerfect Blueberry Muffins

INGREDIENTS

MUFFINS
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
1 stick unsalted butter, melted and cooled
1/2 cup whole milk
3/4 cup granulated sugar
1/4 cup light brown sugar
1 teaspoon finely grated lemon zest
2 large eggs
1 1/2 cups blueberries


DIRECTIONS

1. Preheat the oven to 375° and fill 12 muffin cups with paper liners.
2. In a large bowl, whisk the flour with the baking powder and salt. In a medium bowl, whisk the butter with the milk, both sugars, lemon zest and eggs. Add the wet ingredients to the dry ingredients and whisk just until combined. Fold in the blueberries. Spoon the batter into the muffin cups and bake for 20 to 25 minutes, until the muffins are golden. Let cool for 5 minutes. Unmold the muffins and let cool on a rack.

Make Ahead The muffins can be stored in an airtight container for up to 2 days.

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