The Best Lemon-Blueberry Muffins
These are the best lemon-blueberry muffins, perfectly fluffy and bursting with flavor.
Equipment
- muffin tin
- mixing bowl
- Whisk
- Spatula
Ingredients
Batter Ingredients
- ½ cup unsalted butter, room temperature
- 1 teaspoon lemon zest zest of 1 lemon
- 1 cup + 1 sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour or cake flour
- 2 teaspoons baking powder
- 1½ teaspoons Diamond Crystal kosher salt see notes above
- 2 cups fresh blueberries
- ½ cup milk or buttermilk
Instructions
Baking Instructions
- Heat the oven to 375ºF. Cream butter with lemon zest and 1 cup of the sugar until light and fluffy.
- Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour; then whisk together the remaining flour, baking powder, and salt.
- Add the flour mixture to the batter a little at a time, alternating with the milk. Fold in the blueberries. Note: Batter will be thick. This is OK.
- Grease a jumbo muffin tin (or a 12-cup muffin tin) with butter or coat with non-stick spray. Distribute batter among muffin cups. Sprinkle batter with remaining tablespoon of sugar. Bake for 30 minutes (or less, roughly 18-25 minutes, if using a 12-cup muffin tin). Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. Let muffins cool in pan for about 7 minutes before serving.
Notes
Batter will be thick.
Nutrition
Serving: 1muffinCalories: 220kcalCarbohydrates: 32gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 40mgSodium: 300mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 1mgCalcium: 20mgIron: 1mg
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