Target: 6 × 4 inches · landscape

Bakery-Style Blueberry Muffins

57 min · 12 muffins

Ingredients

□ 2 cups all-purpose flour

□ 3/4 cup granulated sugar

□ 2 tsp baking powder

□ 1/2 tsp fine salt

□ 1/2 cup unsalted butter, melted and cooled slightly

□ 2 large eggs, at room temperature

□ 3/4 cup whole milk, at room temperature

□ 1 tsp vanilla extract

□ 1 tbsp finely grated lemon zest

□ 1 1/2 cups fresh or frozen blueberries, unthawed if frozen

□ 2 tbsp coarse sugar

1. Heat oven to 425 F and line a 12-cup pan. Whisk flour, sugar, baking powder, and salt.

2. Whisk butter, eggs, milk, vanilla, and zest; fold into dry ingredients, then gently fold in berries.

3. Fill cups nearly to the rim, add coarse sugar, and bake 5 minutes at 425 F; reduce to 375 F.

4. Bake 12–15 minutes until golden and a tester is clean. Cool 5 minutes in pan, then move to a rack.

Cook’s note: For a clean crumb, test in a spot away from a blueberry and leave frozen berries unthawed.