Sunday morning brunch may be one of my favorite meals. Two meals at once? Right up my alley. The options are endless, but one of my favorite breakfast treats are fresh blueberry muffins.
This morning’s breakfast was the perfect pick me up after a couple hectic weeks. I just started my new job in New York City and I am loving it. I have been immersed into the interior design industry–attending events, becoming acquainted with designers, learning about new collections, plus much more. However, this is definitely a change of pace so I do apologize for the lack of posts. There is a perk to this though, every weekend I am dying to bake. I have to get my fix!
Today I woke up craving a fresh blueberry muffin, so I hopped out of bed and got to baking. I’ve tried quite a few blueberry muffin recipes, and this is definitely one of the better ones. They are perfectly moist, the blueberries are evenly dispersed, and the top is nice and sugary. Serve these muffins at your next brunch and don’t forget the mimosas!
Blueberry Muffins Recipe
Yields: 2 1/2 dozen muffins
Prep Time: 10 minutes
Bake Time: 15 minutes
- 2 eggs
- 2 1/2 cups buttermilk
- 1/2 cup vegetable or canola oil
- 1 teaspoon lemon zest
- 3 1/2 cups all purpose flour (plus extra for coating blueberries)
- 2 cups granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/4 cup frozen blueberries
- Preheat oven to 350° F. Line muffin tin with liners and set aside.
- In a medium bowl, whisk together eggs, buttermilk, vegetable oil, and lemon zest. Set aside.
- In a large bowl, whisk together flour, sugar, salt, baking soda, and baking powder.
- Pour the wet ingredients into the large bowl of dry ingredients. Stir until combined, taking care not to over mix.
- Toss the frozen blueberries in flour until coated (this prevents blue muffins) and stir into the batter.
- Fill muffin cups three quarters full and sprinkle the tops with sugar.
- Bake for 15 minutes, or until the tops are light golden, rotating halfway through. Allow to cool in tin for 3 minutes and then transfer to a cooling rack to cool completely.