The Best Lemon-Blueberry Muffins
Deliciously moist and fluffy muffins bursting with fresh blueberries and a hint of lemon zest, perfect for breakfast.
Equipment
- Mixing Bowl
- Muffin tin
- whisk
- Measuring Cups
- Measuring Spoons
Ingredients
Batter Ingredients
- ½ cup unsalted butter room temperature
- zest of 1 lemon
- 1 cup + 1 tablespoon sugar
- 1 egg room temperature
- 1 teaspoon vanilla
- 2 cups all-purpose flour or cake flour
- 2 teaspoons baking powder
- 1½ teaspoons kosher salt see notes above
- 2 cups fresh blueberries
- ½ cup milk or buttermilk
Instructions
Baking Instructions
- 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) 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.
Nutrition
Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 3mgCalcium: 50mgIron: 1mg
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