Plump, juicy blueberries and fresh basil are the perfect pairing for these moist, cake-like muffins, which can be enjoyed for breakfast, brunch or on-the-go snacking.
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.
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!