Muffins Recipe

Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.

In a large bowl whisk together 3 cups all-purpose flour, 3/4 cup granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt until evenly combined.

In a separate medium bowl whisk together 1 cup buttermilk, 1/2 cup milk, 2 large eggs, 1 tsp vanilla extract, and 1 tsp lemon zest (if using) until smooth.

Slowly whisk the melted, slightly cooled butter (1/2 cup) into the wet mixture until fully incorporated.

Mix batter

Make a well in the center of the dry ingredients. Pour the wet ingredients into the well and gently fold with a flexible spatula or wooden spoon until the dry ingredients are just moistened. Do not overmix; the batter should be slightly lumpy.

Gently fold in 1 cup blueberries, taking care not to break them and avoiding overmixing which will discolor the batter. If using frozen berries, fold them in straight from frozen to reduce bleeding.

Divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full. Sprinkle the tops with 2 tbs turbinado sugar if using for a crunchy top.

Bake in the preheated 400°F (200°C) oven for 5 minutes, then reduce the oven temperature to 375°F (190°C) and bake an additional 12–16 minutes, or until the muffin tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Rotate the pan once halfway through the longer bake time if your oven has hot spots.

Allow muffins to cool in the tin for 5–8 minutes, then transfer to a wire rack to cool another 15 minutes. Serve warm or at room temperature. Store cooled muffins in an airtight container at room temperature for up to 2 days or freeze for up to 1 month.