That is a bold claim, yes. But I think I tried enough recipes over the past month to say it with confidence.
I tried recipes from all sorts of places. I used beloved and trusted cookbooks. I looked to internet recipe sites. I got recipes from friends. I even tried two recipes that had “To die for” in the title.
After all the trials and all the muffin eating, the winner of our blueberry muffin bake-off comes from Hannah, a blogging friend all the way over in New Zealand.
My family was dying over these muffins. They are moist, not overly sweet, full of blueberry flavor and just, flat out delicious.
Now, go forth and bake these. You can thank me (or Hannah) later.
New Zealand Blueberry Muffins
1¾ cups flour
¾ teaspoon salt
¼ cup sugar
2½ teaspoons baking powder
2 teaspoons grated lemon zest
1¼ cups blueberries
1 large egg, at room temperature
¾ cup milk
1/3 vegetable oil
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 then add the milk and oil and mix well together (don’t beat as this makes the muffins tough).
Spoon at once into buttered muffin tins or paper-lined muffin tins, filling the tins to the top.
Bake in an oven preheated to 425°F for 15 min 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, ricotta cheese, sour cream or whipped cream.
*this recipe made 11 muffins for me.