Blueberry Muffins

There is nothing more quintessentially breakfast than a blueberry muffin. For me a blueberry muffin has to be chock full of contrasts. It should have enough sweetness to feel decadent, but balanced by the tartness of the blueberries and lemon zest. A perfect muffin also has a top that has a thin crust of spiced streusel and under it is the tender muffin, stuffed with fruit. I tried to put as many blueberries in this muffin as it could possibly hold without losing its structure. Blueberries alone have a subtle flavor, so they are there to add some flavor, but even more moisture to the muffin.

Blueberry Muffins | ZoeBakes photo by Zoë Francois

Muffins are super easy to make, but to have a tender crumb, that doesn’t become tough, you need to mix it just enough to incorporate everything evenly, but stop before you develop too much gluten. You can watch me make them in my instagram video. I baked the BIG blueberry muffins in 7 tulip muffin papers and used individual, straight sided, molds, but they are just as good in regular papers baked in traditional muffin pans.  (more…)

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The Ultimate Blueberry Muffins

Blueberry Muffins in a Muffin Tin | ZoëBakes | Photo by Zoë François

I had a forehead thumping moment recently when a friend asked me for a blueberry muffin recipe. In all the years I’ve been doing this site, I’ve never posted the most basic of breakfast treats. How did I get away with this, especially when they are one of my favorites. For me the perfect blueberry muffins are light, fluffy and bursting with blueberries. I added a touch of ginger because it perks up the flavor of the berries, but not so much that it’s overpowering. The topping is buttery, sweet and bakes into a lacy crust. I like to bake them in large “Texas-sized” muffin cups, so there is lots of muffin top and just as much of the berry center. They are great small, but I am always left wanting for more and for some reason I feel less guilty eating one big one, instead of two little ones.  (more…)

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