As the farmers markets are over flowing with berries this time of year it's helpful to have a few different recipes under your belt so that you're not stuck with a mountain of blueberries but no freezer space for any more ice cream (if that's even possible). One of my favourite things to bake is blueberry muffins, with lemon of course!
This week I was planning to make "bakery style" blueberry muffins. You know what I mean, the muffins with the beautiful tops to them! Well, I pulled out my recipe for bakery style chocolate chip muffins, whipped up the batter, swapped the chips for blueberries and lemon zest, THEN went in search of my muffin trays. In case you haven't guess where I'm going with this I'll just tell you: I couldn't find them!!! All I could find were my oversized silicone trays that I don't like as much. If I dig deep I can find a vague memory of having tossed the old tins, though I can't remember why! Needless to say I need new pans!!
That said I proceeded with the muffins as scheduled but due to the oversized cups (and my bad judgement) they ended up as just plain old muffins. DELICIOUS muffins (my 8yr old has eaten half of them already) but lacking the gorgeous top I wanted. OH WELL! Next time.
So, learn from me (though I never seem to) always be sure that you have *everything* you need before you start any part of the baking process!
Anyways, here's the recipe. If you bake them in regular sized tins you should have good tops (the chocolate chip recipe has never failed me).
Bakery Style Blueberry Muffins (adapted from Little Sweet Baker)
2 1/2 C all-purpose flour
1 tbsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
1 pint blueberries (1 to 1 1/2 C)
zest of 2 medium lemons
1/2 C unsalted butter, melted and cooled
1 C granulated sugar
2 large eggs
1 C buttermilk
1 tsp vanilla
In large bowl combine the flour, baking powder, baking soda, salt, blueberries, and lemon zest. Mix until combined.
In separate bowl combine the butter, sugar, eggs, buttermilk, and vanilla. Gradually fold into the dry ingredients until just combined.
Spray 12 muffins tins with baking spray and divide the batter between them.
Bake in a preheated oven at 425F for 5 mins then reduce temperature to 375F and continue baking another 12-15 mins until toothpick inserted into the middle comes out clean.
Repeat with second tray as needed (don't forget to put the starting temp back up to 425F).
Cool 5-10 mins and enjoy!
As always I want to see what you've been baking so be sure to tag your Instagram with #ragebake !
I know, these ones are chocolate chip but they're just too delicious to ignore. (To make them just use 1.5 C mini chips instead of blueberries, leave out the zest, and up the vanilla to 2 tsp.)