Lemon Blueberry Muffins
These lemon blueberry muffins are the absoute best for breakfast or an afternoon snack. The tart lemon flavor with the sweet blueberries are a perfect combination.
Servings: 8
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.