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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