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Blueberry Muffins

Lazy Sunday mornings are a completely foreign concept around here – if you haven’t participated in a triathlon, spin class or 18 holes of golf by 9am you better have a solid excuse or get your ass moving. I can sometimes finagle a pass but only if something warm is coming out of the oven by the time everyone appears sweaty and starving in the kitchen. It is usually scones but this past Sunday a request was submitted for blueberry muffins. Curve ball!

Blueberry Muffins


16-20 muffins


8 oz unsalted butter, at room temp

1 cup granulated sugar

½ cup dark brown sugar

4 eggs

2 cups (16oz) crème fraîche

1 lemon, zest and juice

3 cups flour

½ cup cornmeal

1 tbl baking powder

2 tsp baking soda

1 tsp kosher salt

3 cups blueberries

sugar in the raw or extra granulated sugar, for sprinkling on top


Preheat oven to 400˚F. Grease muffin tins or use cupcake liners.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars together until light and fluffy, about 3-4 minutes.

Add the eggs one and a time, allowing each to incorporate before adding the next and scraping the sides once or twice.

Mix lemon zest and juice with the crème fraîche and add this to the butter and eggs. Beat until fully incorporated, about 1 minute.

Combine the dry ingredients in a separate bowl then add to the rest with the mixer on slow speed. Mix just until combined.

Stir in the blueberries by hand so you don't crush them.

Spoon batter into prepared muffin tins and sprinkle tops with sugar in the raw.

Bake for about 30 minutes, rotating pans halfway, until the tops are golden and the centers feel set.



This batter will last 1-2 days in the fridge so make it ahead and have for a perfect breakfast in bed or crowd pleasing brunch item! Use fresh blueberries when in season but these are just as delicious with frozen blueberries, but make sure to mix them in just before baking as they tend to bleed and turn the batter purple!Sugar in the raw is worth getting for sprinkling on top of pretty much any baked good - it adds a bit more crunch than regular sugar for a more perfect muffin top.

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