There are only a few things that can tempt me to turn on my oven during the month of July. These include chocolate chip cookies (which are always in season, in my humble opinion), cherry pie and these blueberry muffins.
Anything else isn’t worth suffering through the inevitable increase in the air temperature of my household from running a screaming hot oven. July is all about trying to stay cool and collected.
Blueberry muffins are a breakfast classic that’s hard to improve upon. Even in their simplest form, they are already pretty great.
I mean, what’s not to love about moist, cake-like muffins bursting with fresh, plump blueberries?
But I’ve added a few extra bells and whistles to this recipe, like fresh basil and a dollop of homemade blueberry-basil sauce, that I think takes them one step closer to perfection.
These Blueberry-Basil Muffins are ideal for breakfast, brunch or on-the-go snacking. And they showcase all the deliciousness of fresh seasonal blueberries and basil.
So turn on your air conditioner and crank up your oven, because these babies are totally worth getting sweaty over!
The base recipe for these muffins is one I’ve adapted from Gwyneth Paltrow’s cookbook, My Father’s Daughter. I’ve been using her recipe for years and it never disappoints.
But admittedly, the first time I made them, I was a bit skeptical that the muffins would actually turn out. You see, the muffin batter is extremely thick and it fills the wells of muffin tin almost to the brim.
So I assumed I had read the instructions wrong. Or measured out some of the ingredients incorrectly. But I hadn’t. It’s just how this recipe is. And wouldn't you know it, it works fabulously every single time!
I hope you love these muffins as much as I do. And if you're looking for a plant based version, be sure to check out my vegan blueberry muffins here. And if you really can't be bothered to crank up the oven on a hot summer day, you can always whip up this easy blueberry mousse instead!
For the blueberry-basil sauce:
- ½ cup fresh blueberries
- 2 tablespoons chopped fresh basil
- 1 tablespoon white sugar (organic for vegan-friendly)
Make the blueberry-basil sauce:
- Add all of the ingredients to a microwave safe container. Microwave on high for 1 minute, then remove the container from the microwave and use the back of a spoon to break apart any blueberries that are still whole. Cover and refrigerate the sauce until well chilled.
Make the muffins:
- Preheat your oven to 375°F. Line a standard 12-cup muffin tin with liners or coat with non-stick cooking spray. Set aside.
- In the bowl of your stand mixer with the paddle attachment, beat the butter, milk, eggs, basil and lemon zest on medium speed until well combined, about 2-3 minutes. With your mixer on low, slowly add in the flour, ¾ cups of the sugar, baking powder and salt, beating until the dry ingredients are just incorporated. Fold in the blueberries.
- Scoop the muffin batter into your prepared muffin tin, dividing the batter evenly between the 12 cups. Add a small amount of the sauce to the center of each muffin, using about ½ to 1 teaspoon of the sauce for each muffin, pushing it down as far as you can into the batter. Sprinkle the remaining tablespoon of sugar over the tops of the muffins.
- Transfer the muffin tin to your pre-heated oven and bake for 25-28 minutes. The tops of the muffins should be slightly brown, and a toothpick inserted into the center should come out clean. Remove from the oven and allow the muffins to cool in their tin for 5-10 minutes. Then remove the muffins from their tin and transfer them to a wire rack to continue cooling.
- Once fully cooled, the muffins can be stored in an airtight container at room temperature for up to 2 days.