I have quite a few Blueberry Muffin recipes on this blog, and have made quite a few versions that were all delicious. Knowing how delicious the treats are at Flour Bakery, I knew I just had to try their Blueberry Muffins.
I have made these muffins twice before posting this. The first time they were super delicious. The second time they ended up super delicious…but not before a little work, or should I say aggravation! I mixed the batter, put it into the muffin cups, put into the oven. When I was cleaning up, I realized I forgot to put the 10 tablespoons of melted butter in the batter! I quickly removed the muffins from the oven as they hadn’t started baking yet. Problem is, how I am going to get the batter out of the muffin papers? I tried to tip the pan and help the batter into a bowl, but some of the papers fell in the bowl. So I did my best to get the batter out of the papers, so I can add in the butter and start over with a new pan and papers. Even I tried my best to make sure no papers were in the batter, wouldn’t you know someone got a muffin with a paper in it? Thank God it was someone I knew and when I told her the story she found it comical. Moral of the story is, even with this mishap, the muffins still turned out fantastic! It was a morning to remember, but certainly won’t stop me from making these delicious muffins in a very short time.
I got this recipe online for Flour Bakery’s Blueberry Muffin recipe. I don’t yet have any of Joanne Chang’s cookbooks, but rest assured, I will will be getting them in short order!
The smell of these muffins cooking is phenomenal! My mouth is watering just smelling them! If you are a lemon lover like I am, you will certainly appreciate the lemon zest in the batter, giving it just the right hint of lemon.
If you like a cakelike muffin, you will LOVE these muffins. The combination of the lemon zest and blueberries bursting in your mouth is unreal!
This recipe is easy to make. Just making sure you melt the butter ahead of time so it cools, and getting the eggs, milk and sour cream at room temperature is key. Once you have made the recipe once, you will know for the next time.
This recipe is a true keeper and will be your “go to” recipe for years to come!
I haven’t tried the Banana Muffin version yet, but are dying to try it!
Flour Bakery Blueberry MuffinsPrint Recipe
- Vegetable oil or cooking spray for the pan
- 1 lb. (3-1/2 cups) unbleached all-purpose flour
- 4 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. table salt
- 1-1/3 cups granulated sugar
- 5 oz. (10 Tbs.) unsalted butter, melted and cooled slightly
- 1 cup whole milk, at room temperature
- 1 cup crème fraîche or sour cream, at room temperature
- 2 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 2 tsp. finely grated lemon zest
- 1-1/2 cups fresh (washed, dried, and picked over) or frozen (no need to thaw) blueberries
Position a rack in the center of the oven and heat the oven to 350°F. Lightly oil (or spray with cooking spray) the top of a standard 12-cup muffin tin and then line with paper or foil baking cups. (Spraying the pan keeps the muffin tops from sticking to the pan’s surface.)
In a large bowl, sift together the flour, baking powder, baking soda, and salt; mix well. In a medium bowl, whisk the sugar, butter, milk, crème fraîche or sour cream, eggs, egg yolk, and zest until well combined.
Pour the wet ingredients into the dry and fold gently with a rubber spatula just until the dry ingredients are mostly moistened; the batter will be lumpy, and there should still be quite a few streaks of dry flour. Sprinkle the blueberries on the batter and fold them in until just combined. (The batter will still be lumpy; don’t try to smooth it out or you’ll overmix.)
If you have an ice cream scoop with a “sweeper” in it, use it to fill the muffin cups. Otherwise, use two spoons to spoon the batter in, distributing all of the batter evenly. The batter should mound higher than the rim of the cups by about 3/4 inch.
Bake until the muffins are golden brown and spring back lightly when you press the middle, 30 to 35 minutes. (The muffin tops will probably meld together.) Let the muffin tin cool on a rack for 15 to 20 minutes. Use a table knife to separate the tops, and then invert the pan and pop out the muffins.
Variations: Cranberry-Orange Muffins: In place of the lemon zest and blueberries in the batter, add orange zest and chopped fresh cranberries. Banana-Walnut Muffins: Don’t add any zest to the batter. Instead add 1-1/2 cups thinly sliced ripe banana and 3/4 cup coarsely chopped toasted walnuts.