Print
America's Test Kitchen's Best Blueberry Muffins feature whole berries stirred in, as well as blueberry compote and lemon sugar swirled into the tops. #americastestkitchen #lemon #blueberry #blueberrymuffins

America's Test Kitchen’s Best Blueberry Muffins

These blueberry muffins are studded with blueberries like any other blueberry muffin out there, but they also have a blueberry compote swirled throughout and are topped with fragrant lemon sugar. More work, but oh so worth it!
Course Breakfast, Brunch, Snack
Cuisine American
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 12 muffins
Calories 288 kcal

Ingredients

Lemon Sugar Topping

  • 1/3 cup granulated sugar
  • finely grated zest from 1 lemon

Blueberry Muffins

  • 2 cups blueberries about 10 ounces
  • 1 cup + 1 tsp granulated sugar
  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1 tsp kosher salt
  • 2 eggs room temperature
  • 4 T unsalted butter melted and cooled slightly
  • 1/4 cup canola oil
  • 1 cup buttermilk room temperature
  • finely grated zest of 1 lemon optional; use it if you like lemon
  • 1 1/2 tsp vanilla extract

Instructions

Lemon Sugar Topping

  1. Mix the sugar and zest together until the sugar is moistened.

Blueberry Muffins

  1. Bring 1 cup berries and 1 tsp sugar to simmer in small saucepan. Cook, mashing and stirring berries frequently, until berries have broken down, mixture is thickened and reduced to 1/4 cup, about 6 minutes. Cool to room temperature, 10 to 15 minutes.
  2. Whisk dry ingredients in large bowl. Whisk 1 cup sugar and eggs in medium bowl until thick and homogeneous. Slowly whisk in the fat until combined. Whisk in buttermilk, lemon zest (if using) and vanilla until combined. Fold wet mixture and remaining berries into flour mixture until just moistened (lumpy is fine). If the batter seems loose, let it mellow for 5 minutes (and start on those dishes, sigh), and it will thicken up.
  3. Divide among 12 greased muffin cups (batter should completely fill cups). Spoon 1 tsp cooked berries into center of each mound; gently swirl into batter using a toothpick and a figure-eight motion. Sprinkle lemon sugar over muffins.
  4. Bake at 425F until tops are golden and just firm, 17 to 19 minutes. Cool in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

Recipe Notes

Adapted slightly from America’s Test Kitchen.

You can use frozen or fresh blueberries, or a mixture of the two. If using frozen berries for compote, no need to thaw. If using frozen berries for folding into muffins, make sure you thaw and drain the extra liquid so that the muffins don’t get gummy.