Lemon Blueberry Muffins
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5.0
27 reviews
Excellent
Lemon Blueberry Muffins
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Moist lemon blueberry muffin recipe.
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Ingredients
- ½ cup butter at room temperature
- 1 tablespoon lemon zest
- 1 cup granulated sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour divided
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups fresh blueberries
- 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
- Butter: I use salted butter. If you're using unsalted butter, increase the total salt to 3/4 teaspoon.
- Lemon zest: You'll need 1 medium lemon for the lemon zest.
- Flour: It's important to properly measure the flour. If you have too much flour in the batter, you will end up with heavy or doughy muffins. To properly measure the flour, weigh it or sift/stir it to break it up. Lightly spoon it into a measuring cup and level.
- Buttermilk: If you don't have buttermilk, you can use lemon juice from the lemon to make a homemade buttermilk substitute.
- Nutrition values are estimates.
Nutrition Information
Show Details
Serving
1muffin
Calories
241kcal
(12%)
Carbohydrates
39g
(13%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
34mg
(11%)
Sodium
179mg
(7%)
Potassium
133mg
(4%)
Fiber
1g
(4%)
Sugar
22g
(44%)
Vitamin A
274IU
(5%)
Vitamin C
3mg
(3%)
Calcium
50mg
(5%)
Iron
1mg
(6%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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