I’m finally sharing the recipe for these delicious muffins! With blueberry season right around the corner in West Michigan, these blueberry muffins are a must. I love the hint of lemon flavor from the zest, and pop of sweet blueberries in these muffins. Trust me you’ll love this recipe for lemon blueberry muffins!
One of my favorite things to do during the summer is blueberry picking with my nephews. The past couple of years my sister and I have gone to Versluis Orchards to pick blueberries. This is a fun activity to try with your kids or friends during the summer, and the blueberries taste incredible. We use the blueberries to just eat, make these muffins, pancakes or my mom’s famous blueberry pie.
Recipe for Lemon Blueberry Muffins
Before you start to make these muffins, leave your butter and egg on your kitchen counter to get them at room temperature. Having ingredients like butter and eggs at room temperature is key when baking. This simple step helps your eggs mix better into the batter, and can also help them rise.
Lemon Blueberry Muffins
Ingredients
- 1/2 cup Unsalted Butter At room temperature
- 1 Lemon Zested
- 1 cup Granulated Sugar
- 1 Egg At room temperature
- 1 1/4 tsp Vanilla
- 2 cups All-Purpose Flour
- 2 tsp Baking Powder
- 1 1/2 tsp Salt
- 1 1/2 cups Fresh Blueberries
- 1/2 cup Buttermilk
- Sugar For topping
Instructions
- Heat your oven to 375 degrees F. Prepare your muffin tins with liners.
- In a large bowl ceam the butter with the lemon zest and sugar. Make sure the you beat this until it becomes fluffy.
- Add the egg and vanilla to this mixutre. Beat until combined.
- In a small bowl cover the blueberries with 1/4 cup of flour. This will help the blueberries from sinking to the bottom of your muffins.
- In a medium bowl whisk together the rest of the flour, baking powder, and salt.
- In small portions alternate adding the dry ingredients and milk into the butter mixture.
- Once everything is well combined (don't overmix) fold in the blueberries.
- Pour your batter evenly into the muffin tin. I like to use a cookie scoop for this. Sprinkle sugar on the top if you prefer (this is optional). Bake the muffins for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let your muffins cool in the muffin tin for 5-10 minutes before taking them out to cool on a wire rack.
Another trick to making these muffins is not over-mixing the batter. This is also a crucial step when baking, and can really help your muffins have a fluffy consistency. I topped these lemon blueberry muffins with sugar before placing them in the oven for a sweet and crisp top. This is obviously optional, but I love my muffins to have a sugar topping.
Serve your muffins warm or let them cool completely. I enjoy eating these lemon blueberry muffins in the morning with my cup of coffee, or a late morning/afternoon snack. Trust me your family will LOVE them!
If you love these lemon blueberry muffins, check out this blueberry coffee cake recipe! The crumbly topping on this coffee cake with the sweet blueberries is perfect with your morning coffee.
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