The Very Best Blueberry Muffins

For 16 muffins, The Very Best Blueberry Muffins keeps the list centered on granulated sugar, neutral-flavored oil and milk or buttermilk. Set aside about 36 minutes.

• Yield 16 muffins
• Ready in 36 minutes
• Prep 20 minutes
• Cook 16 minutes

Ingredients

• 1 cup granulated sugar
• 1/2 cup neutral-flavored oil (like vegetable, canola, grapeseed)
• 1/2 cup milk or buttermilk
• 2 large eggs
• 1 tablespoon fresh lemon zest
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 2 cups blueberries, fresh or frozen (don't thaw if frozen)
• 1-2 teaspoons all-purpose flour
• 1/3 to 1/2 cup coarse sugar, for topping (optional)

Instructions

1. Preheat oven to 375 degrees F. Line two muffin tins with paper liners or lightly grease with cooking spray (the recipe makes 16 muffins).
2. In a large bowl, whisk together the sugar, oil, milk (or buttermilk), eggs, lemon zest, and vanilla until well-combined.
3. Add the flour, baking powder, salt and baking soda and mix until a few dry streaks remain. Don't over mix.
4. Toss the blueberries with the 1-2 teaspoons flour and then add the blueberries and flour to the batter.
5. Stir and fold gently so as not to crush the blueberries. Mix until the batter is just combined. Don't over mix.
6. Fill muffin liners about 2/3 full and sprinkle each muffin with coarse sugar (optional).
7. Bake for 16-18 minutes until the tops spring back lightly to the touch. Remove from the oven and immediately remove the muffins from the tin to cool completely on a wire rack.

Leave the muffins in the tin for a few minutes, then tip them onto a rack.