These lemon blueberry muffins are a big hit around here with kids and grown-ups alike. The best part is having a breakfast I can prep ahead of time and reheat all week long for meals or snacks.

I got the inspiration for this from a delicious breakfast cake I made for a girl’s brunch recently. It was SO good I decided to make it into muffins!

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A post shared by Daisi Owens | Quick Recipes (@mystircrazykitchen) on May 30, 2020 at 6:04am PDT

NEED A GLUTEN FREE SUBSTITUTION?

These are the gluten free flours I use the most:

I really don’t notice a difference in baking with any of the above. I just buy which is the cheapest at the time!

WHY BUTTERMILK IS GREAT FOR BAKING

Buttermilk’s acidity (like yogurt and sour cream), helps tenderize the gluten in flour giving baked goods a softer texture with more body.

If a recipe calls for baking soda, then you will definitely want to use buttermilk! Since baking soda is a leavening agent, it actually requires acidic ingredients to activate. (That’s why these buttermilk pancakes are so fluffy and delicious!)

DON’T HAVE BUTTERMILK? MAKE YOUR OWN!

No need to worry if you don’t keep buttermilk in your fridge (although now that you know how great it is, maybe you should?), you can actually make your own using a few common ingredients!

HOW TO MAKE HOMEMADE BUTTERMILK

1 cup milk
1 Tbsp white vinegar (or lemon juice)
Stir together and let stand for 5 minutes.

HOW TO MAKE HOMEMADE DAIRY-FREE BUTTERMILK

3/4 cup plain almond milk yogurt
1/4 cup almond milk
1/2 teaspoon white vinegar
Stir together and let stand for 5-10 minutes.

Print Recipe

5 from 1 vote

Lemon Blueberry Muffins

Ingredients

½ cup unsalted butter room temperature
1 large lemon zested
1 cup sugar
1 egg room temperature
1 tsp vanilla
2 cups all-purpose flour separate 1/4 cup to toss with blueberries
2 tsp baking powder
1 tsp kosher salt
2 cups fresh blueberries (frozen will also work)
½ cup buttermilk

Instructions

Preheat oven to 350°.
In a mixer, cream the butter, lemon zest and the 1 cup of sugar until light and fluffy.
Add the egg and vanilla and beat until combined.
Toss the blueberries with ¼ cup of flour and set aside.
Whisk together the remaining flour, baking powder and salt in a large bowl.
Add half of the flour mixture to the batter, and stir gently with a spatula to incorporate.
Add buttermilk and stir to combine. And next add remaining flour, and stir until flour is absorbed.
Fold in the blueberries.
Grease 24 muffin tins and pour batter 3/4 full into each. Optional: Sprinkle a little sugar on top of each.
Bake for 15 minutes, or until completely done inide.

Notes

Adapted from Alexandra Cooks

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