Description
These Lemon-Blueberry Muffins are a perfect balance of tangy lemon zest and sweet fresh blueberries, baked to golden perfection. With a moist, tender crumb and a hint of vanilla, they make an excellent breakfast treat or afternoon snack. This recipe uses room temperature ingredients and simple techniques to deliver fluffy, flavorful muffins every time.
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
- 1 cup + 1 tablespoon (214 g) sugar, divided
- 2 teaspoons baking powder
- 1½ teaspoons Diamond Crystal kosher salt
- Zest of 1 lemon
Add-ins
- 2 cups fresh blueberries
Instructions
- Preheat and Prepare: Heat the oven to 375ºF. Grease a jumbo muffin tin or a 12-cup muffin tin with butter or non-stick spray to prepare for baking.
- Cream Butter, Zest, and Sugar: In a mixing bowl, cream together the unsalted butter, lemon zest, and 1 cup of sugar until the mixture is light and fluffy, which usually takes a few minutes using a hand or stand mixer.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until the batter is well combined and smooth.
- Prepare Blueberries and Dry Mix: Toss the blueberries with ¼ cup of the flour to coat them lightly; this prevents them from sinking. In a separate bowl, whisk together the remaining flour, baking powder, and salt.
- Combine Wet and Dry Ingredients: Add the dry flour mixture to the batter gradually, alternating with milk, mixing just until combined after each addition to avoid overmixing.
- Fold in Blueberries: Gently fold the floured blueberries into the batter, being careful not to crush them. The batter will be thick at this point, which is normal.
- Fill Muffin Tins and Sugar Topping: Distribute the batter evenly among the prepared muffin cups. Sprinkle the remaining tablespoon of sugar on top of each muffin for a subtle sugary crust.
- Bake: Bake for 30 minutes if using a jumbo muffin tin, or roughly 18-25 minutes if using a 12-cup muffin tin. Test for doneness by inserting a toothpick into the center; it should come out clean or with just a few crumbs.
- Cool and Serve: Let the muffins cool in the pan for about 7 minutes before removing and serving. Enjoy warm or at room temperature.
Notes
- Using fresh blueberries is recommended for the best texture and flavor; if using frozen, do not thaw before adding and increase the flour slightly to compensate for extra moisture.
- If you cannot find Diamond Crystal kosher salt, substitute with 1 teaspoon of table salt but adjust to taste.
- Room temperature ingredients help the batter blend better and create a smoother texture in the muffins.
- Batter will be thick; do not add extra liquid as this can affect muffin structure.
- The sprinkled sugar on top adds a lovely crunch and a touch of sweetness; you can omit if preferred.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
