Food & Wine

What's This?
Serving size 12
Total Time



2 cup all-purpose flour2 tsp baking powder¼ tsp kosher salt1 stick unsalted butter, melted and cooled½ cup whole milk¾ cup granulated sugar¼ cup light brown sugar1 tsp finely grated lemon zest2 large eggs1 ½ cup blueberry


  1. Preheat the oven to 375° and fill 12 muffin cups with paper liners.
  2. In a large bowl, whisk the flour with the baking powder and salt. In a medium bowl, whisk the butter with the milk, both sugars, lemon zest and eggs. Add the wet ingredients to the dry ingredients and whisk just until combined. Fold in the blueberries.
  3. Spoon the batter into the muffin cups and bake for 20 to 25 minutes, until the muffins are golden. Let cool for 5 minutes. Unmold the muffins and let cool on a rack.


Banana Butter

6 Tbsp unsalted butter, at room temperature
1 very ripe banana, sliced
½ tsp fresh lemon juice
pinch kosher salt


In a food processor, puree the butter, banana, lemon juice and salt. Serve with the muffins.

The muffins can be stored in an airtight container for up to 2 days. The butter can be refrigerated for up to 1 week.

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Recipe Credit: Kay Chun
Image Credit: Christina Holmes

Tags: Breakfast, Blueberry, Baking

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