Description
These Blueberry Lemon Muffins are a perfect balance of sweet and tart. Made with fresh blueberries and a hint of lemon, this easy recipe produces fluffy, flavorful muffins ideal for breakfast or a quick snack.
Ingredients
Scale
- ½ cup (1 stick / 113 g) unsalted butter, cold, cubed
- ½ cup (100 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 2 to 3 teaspoons lemon zest, from 1 large lemon
- 1 cup (245 g) buttermilk
- 2 large eggs, room temperature
- 2 tablespoons fresh lemon juice
- 2 cups (296 g) blueberries, fresh or frozen, divided
Instructions
- Preheat oven to 400°F. Line muffin tins with liners and set aside.
- In a large bowl, mix cold cubed butter, sugar, flour, baking powder, salt, and lemon zest. Combine until the mixture resembles crumbs with small pea-sized butter pieces.
- In another bowl, whisk buttermilk, eggs, and lemon juice together; pour over the crumbly mixture and stir until just mixed. The batter should be thick and lumpy.
- Gently fold in 1 ¾ cups of blueberries, keeping the remaining ¼ cup aside for topping.
- Scoop the batter into the lined muffin cups, filling them completely. Top with the reserved blueberries.
- Bake for 18 to 22 minutes, checking doneness with a toothpick.
- Let muffins cool for about 5 minutes in the tin before transferring to a wire rack.
Notes
For best results, use room temperature ingredients.
These muffins freeze well; place them in an airtight container for longer storage.
Feel free to use a mix of fresh and frozen blueberries.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg