Diary of a Chef · Just Chefn Around

Blueberry Muffins

30 minutes · 4 servings

By Diary of a Chef

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 3/4 cup sugar, plus 2 tbsp for the tops
• 8 tbsp (1 stick) butter, melted and cooled
• 2 large eggs
• 3/4 cup buttermilk (or milk)
• 1 1/2 tsp vanilla
• 2 cups blueberries (fresh, or frozen straight from the freezer)
• Zest of 1 lemon (optional, recommended)

Instructions

1. 1Combine

   Wet into dry; fold just until the last flour streak barely disappears. Thick, lumpy batter — overmixing makes tough, tunneled muffins.

2. 2Berries

   Fold in with 3–4 strokes. Streaks of crushed berry are fine — they become purple ribbons.

3. 3Fill high

   Divide to the TOP of each liner — full cups make bakery domes. Sprinkle tops generously with the reserved 2 tbsp sugar.

4. 4Bake hot

   Into a 400°F oven — the hot start forces the dome. Done when the crowns are golden, the sugar tops sparkle and crunch, and a toothpick between berries comes out clean (~18–22 minutes).

5. 5Cool in the tin

   Then to a rack — steam softens bottoms if they sit.