Emmy’s Blue Ribbon Blueberry Muffins (aka Alyssa’s Favorite Blueberry Muffins)

The sugar sprinkled on top of each muffin makes a yummy glaze that adds a fabulous crunch as well as yumminess.

2 cups all-purpose flour
1 cup granulated sugar (plus 1 ½ tablespoons for sprinkling on the muffins)
2 teaspoons baking powder
½ teaspoon salt
2-1/3 cups blueberries (separated)
2 extra-large eggs
½ cup milk
1 stick (8 tablespoons, 4 ounces) unsalted butter, melted
1 teaspoon pure vanilla extract
Finely grated zest of 1 lemon

Preheat the oven to 400°F with a rack in the center of the oven. Coat the holes of the muffin tin with baking spray or use paper liners.

Combine dry ingredients (flour, 1 cup sugar, baking powder, and salt)—either by sifting together, pulsing in a food processor, or whisking in a large mixing bowl. Set aside. Place 2/3 cup blueberries in a small bowl and mash them roughly with a fork (or pastry blender). Set aside.

Break the eggs into a medium mixing bowl and whisk them briefly to break them up. Whisk in the milk, melted butter, vanilla, and lemon zest. Stir in the mashed blueberries with a wooden spoon or rubber spatula. Fold this mixture into the dry ingredients with a rubber spatula and mix just to combine; there should be some flour lumps remaining. Scrape the sides of the bowl as you work. Fold in the remaining blueberries.

Scrape the batter into the prepared tin, and sprinkle the tops of the muffins with 1 ½ tablespoons sugar. Bake regular muffins for about 15 to 20 minutes and jumbo muffins for 20 – 24 minutes, or until the muffins are golden brown, have risen nicely, and an instant-read thermometer inserted into the center of a muffin registers 190°F. When the muffins are done, remove them from the oven and let cool for 15 minutes in the pan before removing them to a wire rack.

Makes 12 regular muffins or 6 jumbo muffins.

Recipe Source: Basic Baking by Lora Brody