Lemon Blueberry Muffins
Yield: 12 muffins
Prep Time: 15 minutes
Bake Time: 20–25 minutes
Oven: 375°F
Servings 12 muffins
Equipment
- Mixing Bowl
- Hand mixer or stand mixer
- Measuring cups and spoons
- Microplane or zester
- Muffin tin
- Cookie scoop (optional but helpful)
- Parchment muffin liners or nonstick spray
Ingredients
- 1/2 cup butter, room temperature
- Zest of 1 lemon
- 1 cup sugar
- 2 teaspoons vanilla
- 1 egg
- 1 tablespoon lemon juice
- 1¾ cups all-purpose flour divided (save ¼ cup for blueberry coating)
- 2 teaspoons baking powder
- 1 teaspoon salt
- ⅔ cup buttermilk
- 1 cup frozen blueberries
Instructions
- Instructions
- Preheat oven to 375°F.
- In a large bowl, beat the butter, lemon zest, and sugar together until light and fluffy.
- Add vanilla, egg, and lemon juice. Mix well.
- Toss frozen blueberries with ¼ cup of the flour to coat. Set aside.
- In a separate bowl, whisk together remaining flour, baking powder, and salt.
- Slowly add the dry ingredients and buttermilk to the wet ingredients, mixing just until combined.
- Gently fold in the flour-coated blueberries. Batter will be thick, this is normal.
- Scoop batter into a lined or lightly greased muffin tin, filling each cup ¾ full.
- Bake for 20–25 minutes, or until a toothpick inserted comes out clean.
- Let cool in the pan for 10 minutes, then remove and enjoy.
Notes
Use room temperature butter for a smooth, fluffy batter
Keep blueberries frozen until folding them in to prevent bleeding
Tossing blueberries in flour helps keep them evenly distributed
Thick batter = taller, softer muffins
Parchment bakery liners prevent sticking and give a bakery-style look
Keep blueberries frozen until folding them in to prevent bleeding
Tossing blueberries in flour helps keep them evenly distributed
Thick batter = taller, softer muffins
Parchment bakery liners prevent sticking and give a bakery-style look
