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Perfect lemon blueberry muffins: 1 burst

Lemon blueberry muffins

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Enjoy these delightful lemon blueberry muffins, a perfect balance of bright citrus and sweet berries. They are tender, moist, and bursting with flavor, making them a wonderful treat any time of day.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1 1/2 cups fresh blueberries

Instructions

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a small bowl, whisk together the buttermilk, lemon zest, and lemon juice.
  6. Alternately add the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Gently fold in the fresh blueberries.
  8. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  9. Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  10. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra lemon flavor, you can brush the tops of the muffins with a simple lemon glaze made from powdered sugar and lemon juice after they have cooled.
  • If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1/2 cup of milk and letting it sit for 5 minutes.
  • Fresh blueberries are best, but frozen blueberries can also be used. If using frozen, do not thaw them before adding to the batter.

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