Melting butter on a sliced blueberry muffin with a shot of creamy espresso

Summer Blueberry Muffin

Summer has arrived! And you know what that means – it’s finally Berry Season!! I love all berries especially BLUEBERRIES! Not only are they conveniently low in calories, but they are high in fiber, vitamin C and vitamin K. They are a delicious AND nutritious superfood.

I have often made the trek to local blueberry farms to pick up a few cases for my projects, as well as for myself and my family. At the end of the season I make sure to grab a couple extra cases to store away for the winter. This way, I can have them all year round, but they are way better fresh…

Have you ever noticed how versatile blueberries are? You can toss them into salads, blend them in smoothies, cook them into a savory sauce or dressings, or my favorite, bake homemade blueberry muffins with plump sun-ripened blueberries. MmmMMMmmm!

Ingredients

  • 1 1/2 cup (240g) All Purpose Flour
  • 1/2 cup (125g) Sugar
  • 2 1/2 tsp. (7g) Salt
  • 1 Large Egg (room temperature)
  • 3/4 cup (175ml) Milk (room temperature)
  • 1/3 cup (75ml) Melted Butter
  • 1 cup (250g) Blueberries (fresh / frozen)
  • 1 tbsp. (15g) Lemon zest
  • 2 tbsp. (30g) Sugar

Directions

  1. In a large bowl, combine and sift the flour, sugar, salt and set aside.
  2. In a separate bowl, combine and whisk the egg, milk, butter and set aside.
  3. Stir in the wet mixture into the dry mixture. Lumps are okay. DO NOT OVER MIX! This is very important!
  4. Add in the blueberries into the batter.
  5. Divide the batter evenly into a muffin pan.
  6. Mix the lemon zest and sugar together and sprinkle on top of the batter.
  7. Place the muffin pan on the highest oven rack in order to prevent the bottom of the muffins from burning.
  8. Bake for 20 minutes at 400°F or check out the tip section below.

Tip:

To check for doneness, insert a toothpick into the center of the muffin. When you pull out the toothpick and if it comes out clean, then you know that the muffin is ready. 

Use a spatula or wooden spoon to stir the batter. Over-mixing will result with a tough chewy muffin. 

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