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Lemon Blueberry Muffins

These lemon blueberry muffins are the absolute best ones ever! Full of fresh blueberries and lemon zest in a tender muffin will have you going back for seconds and thirds!
2 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast, brunch, desserts, appetizers, pastry, crust, pie crust, Snack
Cuisine American
Servings 12 muffins

Equipment

  • 1 12 well muffin tin

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

These are absolutely delicious and moist with a ton of blueberries.  
Keyword blueberry, brunch, easy, lemon, muffin