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The Best Lemon-Blueberry Muffins Recipe

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4.3 from 7 reviews

These Lemon-Blueberry Muffins are a delightful combination of tart lemon zest and sweet fresh blueberries baked into a tender, fluffy muffin. Perfect for breakfast or a snack, these muffins feature a buttery crumb with a slight crunch from a sprinkle of sugar on top. Made with simple ingredients and a straightforward mixing method, they are easy to prepare and delightfully moist with bursts of juicy blueberries in every bite.

Ingredients

Wet Ingredients

  • ½ cup (113 g) unsalted butter, room temperature
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup milk or buttermilk

Dry Ingredients

  • 2 cups (256 g) all-purpose or cake flour, divided
  • 2 teaspoons baking powder
  • 1½ teaspoon Diamond Crystal kosher salt
  • 1 cup + 1 tablespoon (214 g) sugar, divided

Other Ingredients

  • Zest of 1 lemon
  • 2 cups fresh blueberries

Instructions

  1. Preheat Oven and Cream Butter: Heat the oven to 375ºF (190ºC). In a mixing bowl, cream the unsalted butter with the lemon zest and 1 cup of sugar until the mixture is light and fluffy, incorporating air for a tender texture.
  2. Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined and smooth, ensuring the mixture has an even consistency.
  3. Prepare Blueberries and Dry Ingredients: Toss the fresh blueberries with ¼ cup of the flour to prevent them from sinking during baking. In a separate bowl, whisk together the remaining flour, baking powder, and kosher salt to evenly distribute the leavening and seasoning.
  4. Combine Batter: Gradually add the flour mixture to the butter mixture in small portions, alternating with the milk. Mix gently to combine, being careful not to overmix. Finally, fold in the floured blueberries carefully so as not to break them. Note that the batter will be thick—this is expected.
  5. Prepare Muffin Tin and Bake: Grease a jumbo muffin tin or a 12-cup muffin tin with butter or non-stick spray. Spoon the batter evenly into the muffin cups. Sprinkle the tops with the remaining tablespoon of sugar to create a sweet, crunchy topping. Bake for 30 minutes for jumbo muffins or 18-25 minutes if using a 12-cup tin. Check doneness by inserting a toothpick in the center; if it comes out clean, the muffins are ready.
  6. Cool and Serve: Remove the muffins from the oven and let them cool in the pan for about 7 minutes to settle. Then transfer to a wire rack or serve warm as desired.

Notes

  • Using Diamond Crystal kosher salt is recommended for accurate seasoning due to its flake size.
  • Coating the blueberries with flour prevents them from sinking to the bottom of the muffins during baking.
  • For a lower sugar content, sugar quantity can be adjusted but may affect the texture and crust.
  • Jumbo muffin tins yield larger muffins that take slightly longer to bake compared to regular-sized tins.

Find it online: https://marthatasty.com/the-best-lemon-blueberry-muffins-recipe/