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Lemon-Blueberry Muffins

Delicious and easy-to-make lemon-blueberry muffins that brighten up your morning with a refreshing taste.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Muffins
  • 1/2 cup unsalted butter, room temperature
  • 1 medium lemon zest
  • 1 cup + 1 tablespoon sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla
  • 2 cups all-purpose or cake flour
  • 2 teaspoons baking powder
  • 1.5 teaspoons kosher salt
  • 2 cups fresh blueberries Can use frozen if fresh are unavailable.
  • 1/2 cup milk or buttermilk

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, cream the butter with the lemon zest and 1 cup of sugar until the mixture is light and fluffy.
  3. Add the egg and vanilla to the bowl, and beat until well combined.
  4. Toss the blueberries with 1/4 cup of flour to coat them.
  5. In a separate bowl, whisk together the remaining flour, baking powder, and salt.
  6. Gradually add the flour mixture to the batter, alternating with the milk. Mix well after each addition.
  7. Gently fold in the blueberries.
  8. Grease a muffin tin and distribute the batter evenly among the cups.
  9. Sprinkle the tops with the remaining tablespoon of sugar.
Baking
  1. Bake for about 30 minutes for jumbo muffins or 18-25 minutes for standard muffins. Check with a toothpick to ensure they are done.
  2. Let the muffins cool in the pan for about 7 minutes before serving.

Notes

These muffins are best served warm, paired with coffee or tea. Store in an airtight container at room temperature for up to 2 days, or freeze for longer storage.