Best Blueberry Muffins

Bursting with fresh blueberries, these muffins balance a moist, fluffy base and are so easy to make from scratch!

This weekend has flown by and the Sunday scaries have officially set in. Living in Washington D.C. is great because there’s always a ton to do. Happy hours, restaurants to try, museums to go to. But I love spending my weekends trying out new recipes – does that make me boring??

Yesterday, my roommate and I were craving blueberry muffins and decided to give this recipe (shoutout to Smitten Kitchen) a go.

I love cooking with my roommate Megan because 1) she’s also a great baker and taste-tester but 2) she helps me with the cleanup! What more could I ask for?

These blueberry muffins are the perfect size, the lemon adds a level of freshness and they are PACKED with blueberries.

We will definitely be making again – enjoy!

Best Blueberry Muffins

Difficulty: easy
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5 tablespoons (70 grams) unsalted butter, cold is fine
1/2 cup (3 1/2 ounces or 100 grams) sugar
Finely grated zest from 1/2 a lemon (previously: 1/2 teaspoon zest)
3/4 cup sour cream
1 large egg
1 1/2 teaspoons (7 grams) baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea or table salt
1 1/2 cups (195 grams) all-purpose flour
1 1/4 to 1 1/2 cups (215 to 255 grams) fresh blueberries
3 tablespoons turbinado (sugar in the raw) sugar

Heat oven to 375°F. Line a muffin tin with 9 paper liners or spray each cup with a nonstick spray. Melt butter in the bottom of a large bowl and whisk in sugar, zest, yogurt and egg until smooth. Whisk in baking powder, baking soda and salt until fully combined, then lightly fold in flour and berries. Batter will be very thick, like a cookie dough. Divide between prepared muffin cups and sprinkle each with 1 teaspoon turbinado sugar, which will seem over-the-top but I promise, will be the perfect crunchy lid at the end. Bake for 25 to 30 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean (you know, except for blueberry goo). Let cool in pan for 10 minutes then the rest of the way on a rack.