Dessert: United States – Classic Blueberry Muffins

Serving Size: 12

Approximate Time

Prep 15 min

Cook 21 min

Additional 5 min

Total 40 min

Ingredients

2 cups (250 g) all-purpose flour
3 / 4 cup (150 g) granulated sugar
2 tsp baking powder
1 / 2 tsp kosher salt
1 / 2 cup (120 ml) neutral oil (canola or vegetable)
2 large eggs, room temperature
3 / 4 cup (180 ml) whole milk, room temperature
1 / 4 cup (60 ml) sour cream or plain Greek yogurt
1 tsp vanilla extract
1 tbsp lemon zest (optional)
1 1 / 2 cups (225 g) blueberries (fresh or frozen; do not thaw)
1 tsp all-purpose flour (for tossing berries)
1–2 tbsp coarse sugar for topping (optional)

Instructions

Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease well.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, whisk the oil, eggs, milk, sour cream (or yogurt), vanilla, and lemon zest (if using) until smooth.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. The batter will be thick; do not overmix.
In a small bowl, toss the blueberries with 1 teaspoon flour, then fold them gently into the batter.
Divide the batter evenly among the muffin cups, filling each almost to the top. Sprinkle with coarse sugar if desired.
Bake at 425°F for 5 minutes, then (without opening the oven) reduce the temperature to 375°F (190°C) and bake 13–16 minutes more, until the tops are golden and a toothpick comes out with a few moist crumbs.
Cool in the pan for 5 minutes, then transfer to a rack to cool. Serve warm or at room temperature.