Blueberry and lemon is like a match made in heaven. It’s the essence of an early summer, a cool breeze, a hot cup of coffee.
This muffin recipe is easy to whip up and you should have already have the majority of the ingredients on hand, which make this recipe simple, a staple and something to always keep in your back pocket.
Blueberry Lemon Muffins
- 3.5 cups Flour AP
- 2 tsp baking powder
- 0.5 tsp baking soda
- 1 tsp salt
- 8 tbsp butter unsalted, room temp.
- 1 cup sugar
- 3 each eggs large
- 2 tsp vanilla extract
- 1 cup buttermilk (or sour milk)
- 2 tbsp lemon zest
- 3 cups Blueberries frozen or fresh
- 1/4 cup lemon juice fresh (about 1 lemon)
- Preheat oven to 400°F.If using tin liners, spray, liberally, the top of the muffin tin only. This will prevent any overflow from baking onto the top and not coming off. If not using tin liners, spray the inside of the mold and the top. I like to flour the inside of my mold as well. This optional and is not needed, but adds that extra security when taking the muffins out of the tin.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt and set aside.
- In a smaller bowl, crack in your eggs and add the vanilla. Set this aside for later.
- In a third (and final) bowl, put your milk and your lemon juice together and mix. Do not freak it if gets chunky... it will.
- In the bowl of your mixer, place the lemon zest and the sugar and beat together for 5 minutes. This helps release the oils in the zest and create a more lemony flavor. Add the butter and cream until a pale yellow color, about 5 to 6 minutes.
- Scrape down the sides of the bowl as well as the bottom to make sure all the butter is creamed (there may be some hiding). Turn the mixer on low and add the egg and vanilla mixture. Mix for a few minutes, stop, and scrape down the sides and then continue to beat until the ingredients in the bowl are continuously mixed together.
- Once thoroughly combined, add the milk and lemon juice mixture to the bowl. Be sure to scrape down the sides of the bowl after every addition. Then, add the dry ingredients to the batter in the bowl of the mixer and mix until only just combined.
- With a spatula, take the bowl off the mixer, add in the blueberries and fold them into the batter using the spatula. Scoop the batter into your prepared muffin tins (fill about 3/4 full) and bake for 18 to 24 minutes, checking the center to see if they are cooked.
- When muffins are fully baked, take the in out of the oven and let the muffins cool for about 5 minutes in the tin and then remove them to cool on a rack till room temperature.