Irresistible Blueberry Muffins

Fresh from the oven, the aroma of blueberry muffins is quite irresistible. Served at breakfast or as an afternoon treat with a dark-roast coffee, there is no bad time to enjoy a muffin. There are innumerable recipes for blueberry muffins, incorporating a variety of different ingredients like sour cream, flax, buttermilk, or whole-wheat flour. Ours is a classic, with plump, fresh berries and lemon zest to provide a bright note of citrus. A simple crumb topping gives added dimension and depth of flavor.

If you live in an area that has wild blueberries, by all means use them. Wild blueberries are smaller and have a unique, complex flavor and an intense sweet-tart taste quite different from a regular blueberry.

This muffin batter can be prepared ahead to time and refrigerated overnight for use in the morning, making it a perfect make-ahead breakfast. Muffins are best eaten the same day they are baked, but if you do have any left over, split them in half, toast, and spread with some salted butter. Toasting gives muffins just a bit of sugary crispness, which is a wonderful complement to creamy butter.

Lemon Blueberry Muffins

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Servings

12 muffins

Cook Time

25 minutes

Servings 12 muffins

Cook Time 25 minutes

Lemon Blueberry Muffins 1 2 3 4 5 Votes: 5 Rating: 4 You: Rate this recipe! Servings 12 muffins Cook Time 25 minutes Servings 12 muffins Cook Time 25 minutes

Ingredients

Topping

• 1/2 cup sugar
• 1/2 cup all-purpose flour
• 1/4 cup salted butter softened

Muffins

• 3 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 6 tablespoons salted butter melted
• 3/4 cup milk
• 2 tablespoons lemon juice
• 1 1/4 cups sugar
• 2 eggs large
• 1 teaspoon lemon zest
• 2 cups blueberries

Instructions

• Position the oven rack to middle position. Preheat Wolf Gourmet oven to 350°F in BAKE. Grease each muffin cup with butter or paper muffin cups and set aside.
• In a large mixing bowl, stir flour, baking powder and salt. Stir in blueberries until blueberries are coated; set aside.
• In a medium mixing bowl, whisk sugar, milk, butter, eggs, lemon juice and zest until well blended. Gradually fold egg mixture into flour mixture.
• Divide the mixture evenly into 12 muffin cups, filling each about 2/3 full. Sprinkle with topping mixture.
• Bake 23 to 26 minutes, or until toothpick inserted comes out clean. Allow muffins to cool in the pan for 15 minutes before removing.

Topping

• In a small bowl, combine sugar, flour and butter until crumbly; set aside.

Learn more about the Wolf Gourmet countertop oven.

Countertop Oven