Foster’s Market Blueberry Muffins are the ultimate muffins packed with loads of blueberries!
Foster’s Market is a gourmet food market and café located in Durham, North Carolina. It’s been around since 1990, and it’s the most fabulous gathering spot with great food. Sara Foster published a cookbook of her favorite recipes (The Foster’s Market Cookbook), and that’s where I first spotted this recipe for the Blueberriest Muffins.
Ingredients needed for Blueberry Muffins:
- all purpose flour
- white sugar
- cinnamon, baking powder and salt
- unsalted butter
- eggs
- milk
- lemon zest and lemon juice
- blueberries
How to make Foster’s Market Blueberry Muffins:
The complete, printable recipe is at the end of this post.
Preheat oven to 375°F. Line 24 large muffin cups with paper liners and spray the top part of the pan lightly with vegetable oil spray.
Sift together the flour, sugar, cinnamon, baking powder and salt in large bowl. Whisk together the milk, butter, eggs, lemon zest, and lemon juice in a separate bowl until well combined.
Place 1 cup of the blueberries in the bowl of a food processor fitted with a metal blade and pulse several times until coarsely chopped. Stir the chopped berries into the egg mixture. Add the egg mixture to the flour mixture and stir just until the dry ingredients are moist and blended (do not over mix). Fold in the remaining whole blueberries.
Scoop the batter into the prepared muffin tins with a large ice cream scoop. The batter should come to the top of the paper liner or pan.
Bake your blueberry muffins for 25 to 30 minutes (shorter if using regular-sized muffin tins), until golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and cool for about 5 minutes before turning the muffins out of the pan. Serve warm or at room temperature.
Ingredient notes:
- If using frozen blueberries, use them while they’re still frozen; it helps hold the shape of the muffin (otherwise, the batter will become too watery).
- Substitute raspberries, blackberries or strawberries for some of the blueberries in the recipe to make this a mixed-berry muffin.
The result is a tender, sweet, really delicious muffin. If you’re a blueberry lover, you’re going to love these muffins. The blueberry flavor is there in every bite. Enjoy!
The Best Blueberry Muffin Recipes:
- Whole Wheat Banana Blueberry Muffins
- Old Fashioned Blueberry Muffins
- Greek Yogurt Blueberry Muffins
- Lemon Blueberry Muffins
- Bakery Style Blueberry Muffins
Foster's Market Blueberry Muffins
This recipe for blueberry muffins is among my favorite muffin recipes ever!
Ingredients
- 3 cups all-purpose flour
- 1 cup granulated white sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup milk
- ½ cup (1 stick) unsalted butter, melted
- 3 large eggs
- grated zest and juice of one lemon
- 2½ cups fresh or frozen blueberries
Instructions
- Preheat the oven to 375°F. Line 24 large muffin cups with paper liners and spray the top part of the pan lightly with vegetable oil spray.
- In a large bowl, sift together the flour, sugar, baking powder, cinnamon and salt.
- In a separate bowl, whisk together the milk, butter, eggs, lemon zest, and lemon juice until well combined.
- Place 1 cup of the blueberries in the bowl of a food processor fitted with a metal blade and pulse several times until coarsely chopped. Stir the chopped berries into the egg mixture. (Alternately, you can chop them by hand).
- Add the egg mixture to the flour mixture and stir just until the dry ingredients are moist and blended (do not over mix). Fold in remaining whole blueberries.
- Scoop the batter into the prepared muffin tins with a large ice cream scoop. The batter should come to the top of the paper liner or pan.
- Bake 25 to 30 minutes (shorter if using regular-sized muffin tins), until golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and cool for about 5 minutes before turning muffins out of the pan. Serve warm or at room temperature.
Notes
- If using frozen blueberries, use them while they're still frozen; it helps hold the shape of the muffin (otherwise, the batter will become too watery).
- Sub raspberries, blackberries or strawberries for some of the blueberries in the recipe to make a mixed-berry muffin.
Nutrition
Serving: 1muffin, Calories: 148kcal, Carbohydrates: 23g, Protein: 3g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 35mg, Sodium: 97mg, Potassium: 52mg, Fiber: 1g, Sugar: 10g, Vitamin A: 178IU, Vitamin C: 3mg, Calcium: 38mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
