What’s better than blueberry muffins? Blueberry pound cake muffins. These are sweet, fluffy, and rich, with a crispy caramelized top. The blueberries add color and flavor, and the lemon zest adds just enough tartness. 

Julia Levy

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Jen Causey; Food Styling: Margaret Dickey; Prop Styling Kay Clarke

Recipe Summary

active:
15 mins
total:
1 hr 5 mins
Yield:
Serves 24 (serving size: 1 muffin)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Line 2 (12-cup) muffin trays with liners; spray with baking spray. Set aside.

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  • Stir together cake flour, zest, baking powder, salt, and baking soda in a bowl; set aside. Beat sugar and butter with a stand mixer fitted with a paddle attachment on medium speed until fluffy, 2 to 3 minutes. Add eggs 1 at a time, beating after each addition. Beat in vanilla. Add flour mixture to sugar mixture alternately with cream, beginning and ending with flour mixture, beating on low speed. Fold blueberries into batter.

  • Scoop 1/3 cup batter into each prepared muffin tin. Bake in preheated oven until muffins are golden brown and a wooden pick inserted into centers comes out clean, about 25 minutes. Let cool in muffin trays about 15 minutes. Serve, or transfer muffins to a wire rack to cool completely, about 15 minutes.

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