The Best Lemon-Blueberry Muffins
Delicious and fluffy lemon-blueberry muffins that are perfect for any occasion.
Equipment
- Oven
- muffin tin
- mixing bowl
- whisk
- measuring cups
- Measuring spoons
Ingredients
Butter and Sugar
- ½ cup unsalted butter room temperature
- 1 tablespoon sugar remaining for sprinkling
- 1 cup sugar
Other Ingredients
- 1 egg room temperature
- 1 teaspoon vanilla
- 2 cups all-purpose or cake flour
- 2 teaspoons baking powder
- 1½ teaspoon Diamond Crystal kosher salt see notes above
- 2 cups fresh blueberries
- ½ cup milk or buttermilk
- zest of 1 lemon
Instructions
Preparation
- Heat the oven to 375ºF. Cream butter with lemon zest and 1 cup of the sugar until light and fluffy.
- Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour; then whisk together the remaining flour, baking powder, and salt.
- Add the flour mixture to the batter a little at a time, alternating with the milk. Fold in the blueberries. Note: Batter will be thick. This is OK.
- Grease a jumbo muffin tin (or a 12-cup muffin tin… though the jumbo is really fun) with butter or coat with non-stick spray. Distribute batter among muffin cups. Sprinkle batter with remaining tablespoon of sugar.
- Bake for 30 minutes (or less, roughly 18-25 minutes, if using a 12-cup muffin tin). Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. Let muffins cool in pan for about 7 minutes before serving.
Notes
If using table salt or Morton kosher salt, use ¾ teaspoon. If you are sensitive to salt altogether, use ½ teaspoon salt.
Nutrition
Serving: 1muffinCalories: 200kcalCarbohydrates: 32gProtein: 3gFat: 8gSaturated Fat: 5gCholesterol: 30mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 1mg
Tried this recipe?Let us know how it was!