blueberry muffin dutch baby

the drama of a Dutch baby mixed with the best parts of a blueberry muffin, including lemon zest, extra vanilla, and a crunchy coarse sugar topping.
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blueberry muffin dutch baby

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blueberry muffin dutch baby



For the blueberries:

  • 2 tablespoons granulated sugar
  • zest of 1 lemon
  • 2 cups (1 pint) fresh or frozen blueberries
  • juice of ½ lemon

For the batter:

  • 2/3 cup all-purpose flour
  • 2/3 cup whole milk
  • 3 large eggs
  • 1 tablespoon granulated sugar
  • 1 tablepoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 2 tablespoons unsalted butter, cut into 8 pieces

For serving:

  • 1 tablespoon turbinado sugar
  • plain Greek yogurt


  • Place a 10-inch oven-safe skillet in the oven, then heat the oven to 425°F.
  • Prepare the blueberries: Combine the granulated sugar and lemon zest in a medium bowl and rub with your fingertips until fragrant. Add the blueberries and toss to coat.
  • Make the batter: In a medium bowl, combine the flour, milk, eggs, granulated sugar, vanilla, and salt and vigorously whisk for 1 full minute until completely smooth and frothy.
  • When the oven is ready, carefully remove the hot skillet. Add the butter and quickly swirl to melt and coat the pan evenly. Add 1/2 cup of the blueberries and shake to evenly distribute. Slowly and carefully pour in the batter so that the berries remain evenly dispersed.
  • Bake the Dutch baby until puffed, browned in spots, and crisp around the edges, 15-20 minutes.
  • Meanwhile, squeeze the lemon juice over the remaining blueberries. Just before serving, microwave or heat on the stovetop until warm.-Remove the Dutch baby from the oven and sprinkle it with the turbinado sugar. Slice and serve with dollops of yogurt and the macerated berries.



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