Blueberry Lemon Muffins
User Reviews
4.9
63 reviews
Excellent
Blueberry Lemon Muffins
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Bursting with flavor, these lemon blueberry muffins are moist, delicious and easy to make. Topped with an optional lemon glaze, your family will request these blueberry lemon muffins often.
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Ingredients
- 1/2 cup butter softened
- 1 cup sugar
- 2 large eggs
- 2 TBSP grated lemon zest
- 2 cups all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tablespoon cornstarch
- 1/2 tsp salt
- 4 TBSP lemon juice 2 tsp lemon extract can be substituted
- 1/2 cup buttermilk
- 1 cup fresh blueberries washed and dried well
- 1 cup frozen blueberries rinsed and dried well
Lemon Glaze
- 1 cup powdered sugar
- 1-2 tablespoons lemon juice more lemon juice can be added for a thinner glaze
Instructions
- First, preheat oven to 400 degrees F.
- In a bowl combine flour, baking powder, baking soda, cornstarch and salt. Set aside.
- In a separate bowl beat together butter and sugar until light and fluffy. Add eggs one at a time, scraping down the bowl after each egg, making sure they are combined well. Add lemon zest and mix until combined.
- Add half the dry ingredients (flour mixture) to the wet ingredients (sugar, butter and eggs mixture), stirring by hand until just combined.
- Next add in half the buttermilk and lemon juice, stir until just combined.
- Then add in remaining flour mixture, stirring until just combined. Follow with remaining buttermilk, stirring until just combined.
- Fold in blueberries, mixing until just combined. Do not over-mix or as a result muffins may be tough. Batter will be thick and may be a bit lumpy.
- Scoop batter by quarter cups into a 12 count muffin pan that has been lined with paper liners or greased. Each muffin cup will be quite full.
- Bake for approximately 20 minutes or until a toothpick inserted into the center comes out clean and tops are starting to turn golden brown.
- Remove from oven and place muffin pan on a wire rack. Remove from muffin pan after 10 minutes and allow muffins to continue cooling on the wire rack, which will reduce condensation which may occur when cooling directly on a surface.
- Finally, if topping with lemon glaze, mix powdered sugar and lemon juice until well combined. Glaze can be as thick or as thin as you like. Add more lemon juice for a thinner glaze or more powdered sugar for a thicker glaze. Drizzle glaze over muffins. Muffins can be glazed hot, which will allow the glaze to soak in, or can be glazed once completely cooled. Enjoy!
Notes
- If desired, milk may replace buttermilk.
- Lemon extract can replace lemon juice, however lemon extract is much stronger than lemon juice in terms of flavor when baking, so not as much is needed.
Nutrition Information
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Calories
273kcal
(14%)
Carbohydrates
46g
(15%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Cholesterol
49mg
(16%)
Sodium
292mg
(12%)
Potassium
124mg
(4%)
Fiber
1g
(4%)
Sugar
28g
(56%)
Vitamin A
299IU
(6%)
Vitamin C
4mg
(4%)
Calcium
48mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Calories | 273kcal | 14% |
| Carbohydrates | 46g | 15% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 49mg | 16% |
| Sodium | 292mg | 12% |
| Potassium | 124mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 299IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
63 reviews
Excellent
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