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–+ servings

Blueberry Muffins

4.93 | 14 reviews
I can confidently say these are the best blueberry muffins I've ever had. They are insanely easy, and the lemon ginger sugar takes them to the next level. They are moist on the inside, fluffy throughout, crispy on top, and packed with fresh blueberries. They are my favorite type of muffin, and now probably my favorite summer recipe.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 jumbo muffins

Equipment

  • 1 jumbo muffin tin
  • 1 parchment paper
  • 1 whisk
  • 1 Spatula

Ingredients

  • 2 large eggs
  • 113 grams salted butter, 1/2 cup, melted
  • 110 grams granulated sugar, 1/2 cup
  • 110 grams dark brown sugar, 1/2 cup
  • 85 grams skyr or greek yogurt, 1/3 cup
  • 1 teaspoons vanilla extract
  • 280 grams all-purpose flour, 2 cups
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 80 mL milk of choice, 1/3 cup, I use almond milk typically
  • 320 grams fresh blueberries, 3 cups
Lemon Ginger Sugar
  • 125 grams turbinado sugar, 1/2 cup
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon lemon zest

Instructions 

  1. Position a rack to the center of the oven and preheat to 375°F.
  2. In a large bowl, whisk together the eggs, butter, sugars, yogurt, and vanilla until smooth.
  3. Add in the flour, baking powder and salt. Mix, adding splashes of milk in a few tablespoons at a time to help ease it into a smooth batter.
  4. Mix in the blueberries with a spatula.
  5. In a small bowl, add the turbinado sugar, ginger and lemon zest. Use your fingers to press the ginger and zest into the sugar, rubbing the zest and ginger in. It should start to smell amazing, and the sugar should take on the texture of damp sand, set aside.
  6. Line or grease a jumbo muffin tin and equally portion the batter into each cup. This will make six jumbo muffins or twelve standard-sized muffins (see notes). Sprinkle with a generous helping of lemon ginger sugar.
  7. Bake for 32-35 minutes or until the tops are domed and golden and you no longer hear any "bubbling" of the batter. (The toothpick trick won't work here, unfortunately, you'll run into some blueberries!)
  8. Let cool for a few minutes, then enjoy.

Notes

If using a standard-size 12-count muffin tin, reduce the baking time to 20-25 minutes.