Lemon Blueberry Muffins
User Reviews
5
Lemon Blueberry Muffins
Description
Lemon Blueberry Muffins feature a well-textured batter enriched with butter, sugar, and buttermilk, providing moisture and tenderness. The incorporated lemon zest adds a fresh citrus note that complements the sweet, juicy blueberries evenly distributed throughout. Coating the berries with flour before folding them in helps keep them suspended in the batter, ensuring an even fruit distribution in each muffin.
The muffins bake to a golden color with a lightly crunchy sugar topping, which adds contrast to the soft crumb. The instructions emphasize careful mixing to avoid overworking the batter, preserving its delicate structure. This recipe yields a dozen muffins, ideal for gatherings, a quick breakfast, or an afternoon treat.
Using salted butter or substituting homemade buttermilk using lemon juice are suggested options to adapt the recipe based on available ingredients. Measuring flour accurately by weighing or spooning into cups prevents a dense outcome, which is essential for achieving the muffins' characteristic lightness.
Ingredients
- ½ cup butter at room temperature
- 1 tablespoon lemon zest
- 1 cup granulated sugar
- 1 egg at room temperature, large
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour divided
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups blueberries fresh
- ½ cup buttermilk at room temperature
- 2 tablespoons granulated sugar
Instructions
- Preheat the oven to 375ºF. Grease or line a 12-cup muffin tin. Set aside.
- In a large mixing bowl, beat the butter, lemon zest and sugar until well-combined.
- Add the egg and vanilla and mix until well-combined, scraping down the sides as needed.
- In a separate small bowl, toss the blueberries with ¼ cup of flour until the blueberries are coated.
- Add the remaining 1 ¾ cups flour, baking powder, and salt to the batter.
- Stir in just until mostly combined.
- Add the buttermilk, and stir until the batter is combined. Don’t overmix.
- Carefully fold in the blueberries. The batter will be thick.
- Divide the batter among the prepared muffin tin cups.
- Top the batter with the remaining 2 tablespoons of sugar.
- Bake for about 12-18 minutes, or until a toothpick inserted in the center of a muffin comes out clean (it may have blueberry on it, and that’s ok).
- Let muffins cool in the pan for 5 minutes before removing.
Notes
- Use salted butter or increase salt to 3/4 teaspoon if using unsalted butter.
- Properly measure flour by weighing or gently spooning to avoid dense muffins.
- If buttermilk is unavailable, make a substitute by adding lemon juice to regular milk.
- Fresh lemon zest is essential for a bright citrus flavor; use zest from one medium lemon.
- The recipe yields about 12 muffins, suitable for sharing or storing for a few days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 241kcal | 12% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 34mg | 11% |
| Sodium | 179mg | 7% |
| Potassium | 133mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 274IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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