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Saturday, February 11, 2017

The Best Blueberry Muffins...Ever!!

I have to admit...this recipe is not up there in the "healthy" category.

But delicious? Oh yeah.

These super sweet, moist, and blueberry-filled muffins are as delicious at they can get.

Filled with plump berries, swirled with blueberry "jam", and then thoroughly sprinkled with lemon sugar is enough to send you into a sweetness coma.

While I'm not a usual advocate for breakfast sweets, this is one recipe I can totally get behind!  I changed up the recipe from America's Test Kitchen to include a little whole wheat flour (you feel a bit more "healthy") and only used butter instead of both butter and oil. Gotta sneak in all the healthiness I can get, right? Enter husband eye roll...

These are so juicy and delicious!  My mouth is watering just looking at these pictures...


yield: 12-15 muffinsprint recipe

The Best Blueberry Muffins!

prep time: 10 MINScook time: total time: 10 mins
The most amazing, moist, blueberry-filled muffins I've ever made! These muffins are packed full with delicious, juicy blueberries with a lemon-sugar crust sprinkled on top. These muffins will quickly become a favorite!


  • 1/3 cup sugar
  • 1 1/2 tsp. lemon zest
  • 2 cups blueberries
  • 1 1/8 cups blueberries + 1 tsp.
  • 2 cups AP flour
  • 1/2 cup whole wheat flour
  • 2 1/2 tsps baking powder
  • 1 tsp. salt
  • 2 large eggs
  • 8 Tbsp. butter, melted
  • 1 cup buttermilk
  • 1 1/2 tsp. vanilla


  1. Combine topping ingredients together and set aside.
  2. Pre-heat oven to 425 degrees. Spray a standard muffin tin with non-stick cooking spray or line with paper liners. Bring 1 cup of blueberries with 1 tsp. sugar to simmer in a small saucepan. Cook, mashing the berries and stirring until mixture is thickened and reduced to 1/4 cup. Set aside and let cool.
  3. In mixing bowl, combine together flours, baking powder, and salt. In medium bowl, whisk together remaining 1 1/8 cup sugar and eggs together until thick. Slowly whisk in melted butter, buttermilk, and vanilla until combined. Slowly pour egg mixture and remaining blueberries into flour mixture. Mix slowly until just combined; do not over mix.
  4. Scoop batter into muffin tins until 3/4 full. Spoon a teaspoon of cooked berry mixture on top. Using a toothpick, gently swirl berry filling into batter. Sprinkle with lemon sugar evenly over muffins.
  5. Bake until muffin tops are golden and firm, 17-19 minutes. Cool in tin for 5 minutes, then transfer to wire rack and let cool 5 minutes before serving.
Created using The Recipes Generator

Be sure to pass this recipe on to your friends!  They'll be an instant hit!

Thanks for reading!


  1. These look yummy. I might have to break from my gluten-free diet and make these. Pinning for later.

    1. They are super yummy!! I'm not familiar with gluten-free flours, but I bet you could substitute with them!


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