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–+ servings

Blueberry Muffins

4.93 | 14 reviews
I can confidently say these are the best blueberry muffins I've ever had. They are insanely easy, and the lemon ginger sugar takes them to the next level. They are moist on the inside, fluffy throughout, crispy on top, and packed with fresh blueberries. They are my favorite type of muffin, and now probably my favorite summer recipe.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6

Equipment

  • 1 jumbo muffin tin
  • 1 parchment paper
  • 1 whisk
  • 1 Spatula

Ingredients

For the blueberry muffins
  • 2 large eggs
  • 1/2 cup (113g) salted butter, melted
  • 1/2 cup (110g) granulated sugar
  • 1/2 cup (110g) dark brown sugar
  • 1/3 cup (85g) plain greek yogurt or skyr
  • 1 teaspoon vanilla extract
  • 2 cups (280g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon Diamond Crystal kosher salt
  • 1/3 cup (80g) milk of choice, divided
  • 3 cups (320g) fresh blueberries
For the lemon ginger sugar
  • 1/2 cup (125g) turbinado sugar
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon lemon zest

Instructions 

  1. Position a rack to the center of the oven and preheat to 375°F.
  2. In a large bowl, whisk together the 2 eggs, 113 grams of butter, 110 grams of granulated sugar, 110 grams of dark brown sugar, 85 grams of greek yogurt, and 1 teaspoon of vanilla extract until smooth.
  3. Add 280 grams of all-purpose flour, 2 teaspoons of baking powder and 1 teaspoon of kosher salt. Mix, adding in a few tablespoons of milk at a time, until combined into a smooth batter.
  4. Fold in 320 grams of blueberries with a spatula.
  5. In a small bowl, add 125 grams of turbinado sugar, 1 teaspoon of ginger and 1 teaspoon of lemon zest. Use your fingers to press the ginger and zest into the sugar, rubbing the zest and ginger in. It should start to smell amazing, and the sugar should take on the texture of damp sand, set aside.
  6. Line or grease a jumbo muffin tin and equally portion the batter into each cup. This will make six jumbo muffins or twelve standard-sized muffins (see notes). Sprinkle with a generous helping of lemon ginger sugar.
  7. Bake for 32-35 minutes, or until the tops are domed and golden and you no longer hear any "bubbling" of the batter. (The toothpick trick won't work here, unfortunately, you'll run into some blueberries!)
  8. Let cool for a few minutes, then enjoy.

Notes

If using a standard-size 12-count muffin tin, reduce the baking time to 20-25 minutes. 
Serving: 1 muffinCalories: 498kcalCarbohydrates: 75gProtein: 8gFat: 18g