Double Blueberry Muffins

Using an ice-cream scoop makes it easy to divide the muffin batter evenly and neatly among the lined cups.

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Yields:
12

Prep Time:
0
hours
20
mins

Total Time:
1
hour
15
mins

Ingredients

1/2
c.
unsalted butter

3/4
c.
sugar

1
tsp.
sugar

2
large eggs

2
c.
fresh blueberries

1
tbsp.
grated lemon zest (from 1 lemon)

1
c.
all-purpose flour (spooned and leveled)

1
c.
yellow cornmeal

2
tsp.
baking powder

1/2
tsp.
salt

1/2
c.
milk

Directions

Preheat oven to 375 degrees. Line a standard (12-cup) muffin tin (or two 6-cup tins) with paper cups. With an electric mixer, cream butter and 3/4 cup sugar on medium-high speed until fluffy. Add eggs, one at a time; beat until combined.

In a shallow bowl, mash 1/2 cup blueberries with a fork until liquefied. Add to butter mixture, along with lemon zest; beat to incorporate (mixture will appear separated).

In a large bowl, whisk together flour, cornmeal, baking powder, and salt. Gradually add flour mixture and milk to the butter mixture in alternating batches, beginning and ending with the flour. Gently fold in remaining 1 1/2 cups blueberries.

Spoon or scoop batter into cups, and sprinkle tops with remaining tablespoon sugar. Bake until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool in pan 20 minutes, then turn out muffins onto a wire rack to cool 10 minutes more before serving.

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