Hold up. I actually have proof that these are, indeed, the BEST blueberry muffins ever.
My blogger friend Kelly Anne, who lives in the US, wanted to find the best blueberry muffin recipe. She asked her readers to submit their favourite recipes, and she tested them all. That’s right, she tested them all. It took her MONTHS. And guess who was the winner? ME! Well, my muffin recipe. Okay, so it’s not exactly my recipe. I think it might be a Julie Biuso recipe.
Kelly blogged about it here. She said her family (husband and 3 boys) were “dying over these muffins”, which she calls “New Zealand Blueberry Muffins”. So cute.
I bet you’re itching to try them, so here’s the recipe. Just don’t what I did once (a LONG time ago!) and eat the entire lot all by yourself. In one day. Yes. I did. Totally ashamed, but I guess it proves how damn good these muffins are!
The Best Blueberry Muffins Ever (or New Zealand Blueberry Muffins)
1 3/4 cups flour
3/4 teaspoon salt
1/4 cup sugar
2 1/2 teaspoons baking powder
2 teaspoons grated lemon zest
1 1/4 cups blueberries
1 large egg, at room temperature
3/4 cup milk
1/3 cup vegetable oil
a little extra melted butter and sugar
Sift the flour, salt, sugar and baking powder into a large bowl. Sprinkle over the lemon zest and the blueberries. Beat the egg well. Add the milk and oil, and mix well together (don’t beat as this makes the muffins tough).
Spoon into buttered or paper-lined muffin tins, filling the tins to the top.
Bake at 425°F for 15 minutes until risen and golden. Remove from the oven, leave in the tray for 5 minutes, then flip out with a small knife onto a cooling rack.
Meanwhile, melt the butter. Brush the tops of the muffins with the butter then dip in a bowl containing the extra sugar.
Serve warm with extra butter, sour cream or whipped cream.