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
- lemon zest and lemon juice
How to make Foster’s Market Blueberry Muffins:
The complete, printable recipe is at the end of this post.
- 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
- 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
- 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.
- 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.