Macrina Bakery Blueberry Muffins

Summer is berry season, and this recipe works just as well with blackberries, raspberries, or other fresh fruit. The secret to a tender crumb is restraint: don't overmix. Stir until most of the flour disappears. The few thin streaks that remain will vanish in the oven. For those with gluten concerns, the recipe also lends itself well to a gluten-free flour mix.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 375°F. Lightly brush the top of a muffin tin with canola oil and drop in the muffin liners.

Step 2

Sift the flour, granulated sugar, brown sugar, baking powder and salt into a medium bowl. Whisk to combine.

Step 3

In a separate bowl, whisk the eggs, vanilla, lemon zest and milk until well combined.

Step 4

Make a well in the center of the flour mixture and pour in the egg mixture. Using a spatula, fold the batter halfway, then add the berries. After a couple more folds, drizzle the melted butter around the top edge of the bowl and fold it in. A few small streaks of flour are fine. They will absorb as the muffins bake.

Step 5

Scoop the batter into the muffin tin and sprinkle the tops with turbinado sugar. Bake 25 to 30 minutes, until golden brown on top.

Step 6

Let cool on the oven rack at least 15 minutes, then gently loosen the edges and lift the muffins out.