I’ve been on a blueberry binge lately.. eating them everyday- whether frozen by itself or in my yogurt. My boyfriend got me addicted! My mom had some fresh blueberries at home so I decided to make some muffins. I’m not really a fan of muffins, cause as my sister says, “Muffins are retarded cupcakes.” If I had to choose between a muffin and a cupcake, I’d take a cupcake every time, which is probably why I rarely bake muffins. I made these for my boyfriend, but forgot to take them over to his house when I went, so these babies were left at home!

The taste was absolutely perfect, not too sweet, but sweet enough. The turbinado sugar on the top was definitely the icing on the cake. The blueberries baked perfectly, and the top rose beautifully. The only thing that irked me a bit was that they were a bit dry. The next time that I make these, I’d recommend adding a cup or so of plain vanilla yogurt to moisten up the texture a bit. That, or possibly lower the baking time/temperature. I also left out the lemon zest on half the batter and it turned out fine. I actually think I prefer it that way!

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries (you can use frozen, just make sure that you dry them as best you can)
1 stick (8 tablespoons) butter, room temperature
1 cup granulated sugar
zest of 1 lemon
2 large eggs
2 teaspoons vanilla extract
1/2 cup milk
1-2 tablespoons turbinado sugar for sprinkling

1. Preheat oven to 375 degrees F. Line a 12-cup muffin pan with paper muffin cups and spray with Pam.
2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
3. In another bowl, toss the blueberries with about 1 tablespoon of the flour mixture. This will help them to stay afloat in the muffins instead of sinking to the bottom. Set aside.
4. In the bowl of an electric mixer, using your paddle attachment, beat the butter, sugar, and lemon zest on medium-high speed until light and fluffy, about 3-5 minutes.
5. Add the eggs one at a time and beat well, then mix in the vanilla extract.
6. Gradually add the flour mixture and beat just until moistened. Add the milk and beat just until combined. Do not overbeat!
7. Lightly fold in the blueberries using a rubber spatula, careful not to squish them. Divide the batter evenly among the muffin cups so that each one is 2/3 full. Sprinkle your desired amount of turbinado sugar over the batter in each muffin cup.
8. Bake until the muffins are golden brown and a toothpick inserted in the center of one of the muffins comes out clean, about 25-30 minutes. Transfer to a wire rack or another surface to cool. Remove muffins from pan and let cool completely.

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