Sugar Hill Blueberry Muffins
Bursting with juicy blueberries and a hint of zesty lemon, Sugar Hill Blueberry Muffins are the ultimate breakfast or snack-time treat that come together in just 35 minutes. These bakery-style muffins are soft, moist, and delicately flavored with vanilla and a buttery base, making every bite irresistibly tender. The use of fresh blueberries ensures a pop of natural sweetness, while an optional sprinkle of coarse sugar on top adds a delightful crunch. Perfectly golden and lightly domed, these muffins are easy to prepare using simple pantry staples and a few fresh ingredients. Whether enjoyed warm from the oven or at room temperature, this recipe is bound to charm anyone craving homemade comfort.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, melted and cooled
- 0.75 cups Whole milk
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon zest
- 1.5 cups Fresh blueberries
- 2 tablespoons Coarse sugar (for topping, optional)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease it lightly with nonstick spray.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
In a medium bowl, whisk together the melted butter, milk, eggs, vanilla extract, and lemon zest until smooth.
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Gently fold the blueberries into the batter using a rubber spatula, being careful not to crush them.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. If desired, sprinkle the tops of the muffins with a pinch of coarse sugar for added crunch.
Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy your freshly baked Sugar Hill Blueberry Muffins!
Nutrition Facts
Calories |
1977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.2 g | 146% | |
| Saturated Fat | 67.5 g | 338% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 1402 mg | 61% | |
| Total Carbohydrate | 194.4 g | 71% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 9.4 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 344 mg | 26% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 701 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
