This time of year, I always find myself going on a blueberry binge. Whether it’s in pancakes or thrown into a crumble or crisp, blueberries always prevail. And then there’s muffins. But before I get into that, a quick anecdote...
I was visiting my family in Northern Virginia at the beginning of July and we headed out to Leesburg for some blueberry picking. Hello, nostalgia for the many fruit picking adventures as a kid and just shoveling berries into my mouth. A handful into the basket. A couple (err, a lot) popped into my mouth. And so it continued. Everyone's baskets would slowly rise and mine wouldn’t. Due in large part to my particularity of pickings and real talk: I was eating half of them.
Now, on to the recipe. These muffins are definite crowd pleasers and oozing with flavor in every bite thanks to the unexpected heartier taste of the whole wheat flour. Another nice touch here is the addition of a raw sugar and lemon zest. It gives this dozen a delicious, bright-tasting crown.
Very Blissful Blueberry Muffins from Bon Appetit
INGREDIENTS
2 cups fresh blueberries, divided up
1 ½ cups all-purpose flour
1 cup whole wheat flour
1 cup granulated sugar
2 ½ tsp baking powder
2 tsp kosher salt
½ tsp ground nutmeg
2 large eggs, plus 2 egg yolks, beaten
½ cup (1 stick) unsalted butter
1 tsp grated lemon zest
2 tsp fresh lemon juice
2 tsp vanilla extract
2 tsp raw sugar
Preheat oven to 425 degrees F. Grease muffin cups with butter or line with muffin liners.
Combine all-purpose flour, whole wheat flour, granulated sugar, baking powder, salt, and nutmeg in a large bowl. Whisk all together. Add 1 ½ cups blueberries and VERY gently stir with a spatula so it’s evenly distributed.
In a separate medium bowl, whisk together eggs, yogurt, melted butter, lemon zest, lemon juice, and vanilla extract until smooth and combined (about 30 seconds). Gently fold wet mixture into dry ingredients until combined.
Divide evenly into muffin cups. Top with remaining blueberries and gently press them in. Sprinkle with raw sugar.
Bake for about 18-25 minutes. Test with a toothpick into the center. Transfer to a wire rack and let cool for 5 minutes before removing muffins from pan. Let cool completely and enjoy.