Blueberry muffins

Blueberry muffins

Photo by Wanda B.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Lemon-Sugar Topping

  • cup sugar (2⅓ ounces)

  • teaspoons finely grated zest from 1 lemon

  • Muffins

  • 2

    cups fresh blueberries (about 10 ounces), picked over

  • 1⅛

    cups sugar (8 ounces) plus 1 teaspoon

  • cups unbleached all-purpose flour (12½ ounces)

  • teaspoons baking powder

  • 1

    teaspoon table salt

  • 2

    large egg

  • 4

    tablespoons (½ stick) unsalted butter , melted and cooled slightly

  • ¼

    cup vegetable oil

  • 1

    cup buttermilk

  • teaspoons vanilla extract

Directions

Best Blueberry Muffins From Season 10: Best Weekend Breakfast 1.FORTHETOPPING: Stir together sugar and lemon zest in small bowl until combined; set aside. 2.FORTHEMUFFINS: Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray standard muffin tin with nonstick cooking spray. Bring 1 cup blueberries and 1 teaspoon sugar to simmer in small saucepa