The Best Lemon Blueberry Muffins
These are absolutely the best lemon blueberry muffins I have ever had or made. They are soft, tender, full of blueberries and the addition of lemon zest gives them a wonderful balance of flavor. They’re not too sweet even though they are packed and i do mean PACKED with fresh blueberries and topped with a sprinkling of sugar (I use decorator sugar-but use what you have).
My daughter is not a fresh blueberry fan, but she enjoys these muffins as well as the rest of the family (and friends that I give them to). You can use frozen blueberries in this recipe, but if you can get fresh try it that way first. I know it’s hard to get fresh produce right now and even if you can the prices are scandalous in my opinion. Frozen is usually cheaper with not much difference in quality, if any. I suggest that you use the blueberries in the frozen state, if you thaw them there will be too much moisture and your batter will likely turn “blue” from the juices. Frozen berries will thaw enough while the muffins cook and shouldn’t be a problem.
This is a simple muffin recipe, (why complicate things?) that yields a tender crumb, crisp sugar crust and is bursting with berries. You can use muffin liners in the recipe if you like. I prefer to make sure my tin is really well sprayed with non stick spray as I like the look of the muffin without the liner, but do whatever you like. Just make sure to well oil the pan so the blueberries don’t stick to the pan, making them hard to remove. I rarely get any stuck and if I do, it’s usually just one lone berry here or there.
Storing your Lemon Blueberry Muffins
These muffins are packed with berries which yields a moist tender muffin that will stay moist for a few days, but on the downside they can get soggy bottoms. If you plan on leaving the muffins on the counter, then place a sheet of paper towel underneath them which will help absorb any excess moisture.
The other option (which I tend to do) is to freeze your muffins. Once your muffins are cooled completely, then place them in a freezer safe bag or container and place them in the freezer until you want them. They thaw quickly, or overnight in the refrigerator. They will freeze for up to 3 months.
To refresh your muffins, just pop them in the microwave for 20 seconds, or longer if they are frozen.
Lemon Blueberry Muffins
- 1 12 well muffin tin
- ½ cup butter at room temperature (salted or unsalted-if using salted reduce salt by ½ tsp.)
- 1 lemon zest only *save the lemon in a baggie in the refrigerator to use in another recipe
- 1 large Egg at room temperature
- 1 cup plus 1 Tbsp granulated Sugar
- 1 tsp Vanilla
- 2 cups all-purpose flour *reserve ¼ cup for the berries
- 2 tsp baking powder
- 1-1½ tsp kosher salt (see note above)
- 2 cups Fresh Blueberries
- ½ cup buttermilk (or soured milk) to sour milk add 1 Tbsp vinegar to ½ cup milk and let sit for 15 minutes
- Preheat your oven to 375°
- If you do not have buttermilk, then make your own now as it has to sit for 15 minutes (add 1 Tbsp vinegar to ½ cup milk and set aside)
- Cream together the butter, lemon zest and 1 cup of the granulated sugar until light, fluffy and pale yellow in color
- Add the egg and vanilla and beat until combined.
- Toss the fresh blueberries with the flour you set aside (½ cup)
- In a separate bowl, whisk together the remaining dry ingredients (flour, baking powder and salt)
- Alternating with the buttermilk, add the dry ingredients (flour, baking powder and salt) to the butter, zest, sugar, vanilla and egg mixture. This will be a THICK batter (don't worry)
- Fold in the flour coated blueberries (leave out any flour that doesn't stick to the berries).
- Prepare your muffin tin by buttering or spraying well with non stick spray
- Divide the batter evenly between the 12 muffin cups. Sprinkle with the remaining tablespoon of sugar (I like to use decorating sugar if I am making these to give away-strictly for presentation)
- Bake for 25-30 minutes. Check with a tester for doneness. Cook until done and toothpick or tester comes out clean and tops are golden brown.
- Let the muffins cool for 5 minutes in the pan before removing to a rack to cool completely.