Blueberry

Blueberry Lemon Muffins

by:
April 26, 2017
5
3 Ratings
Blueberry Lemon Muffins
Photo by James Ransom
  • Makes 8 large muffins
Author Notes

My go-to blueberry muffin - best when you come home with a bucket full of fresh picked blueberries (but frozen work too, of course)! I use large, freestanding baking cups to get a more cafe-style muffin - you can purchase them at baking supply stores or online, but this recipe works just fine baked in a regular muffin pan, too - just cut the baking time down by about 3-5 minutes. —Erin Jeanne McDowell

What You'll Need
Ingredients
  • 2 cups (340 g) blueberries
  • 2 1/2 cups (301 g) all purpose flour, divided
  • 1 tablespoon (12 g) baking powder
  • 1/2 teaspoon (3 g) baking soda
  • 1/2 teaspoon (2 g) fine sea salt
  • 1/2 cup (113 g) unsalted butter, melted and cooled slightly
  • 1 cup (198 g) granulated sugar
  • zest of 1 lemon
  • 2 large (113 g) eggs, at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 cup (226 g) buttermilk, at room temperature
  • Turbinado sugar, for finishing
Directions
  1. Preheat the oven to 350°F. Place 8 freestanding paper baking cups on a baking sheet (see headnote).
  2. In a medium bowl, toss the blueberries with 1/4 cup (30 g) of the flour. Set aside.
  3. In a small bowl, whisk the remaining flour, baking powder, baking soda, and salt to combine.
  4. In a medium bowl, whisk the melted butter, sugar, and lemon zest to combine. Add the eggs one at a time and mix well to incorporate. Beat in the vanilla extract.
  5. Add the flour mixture and mix well to combine (I usually switch to a silicone spatula at this point).
  6. Add the buttermilk and mix until fully incorporated. Fold in the blueberry mixture.
  7. Divide the batter between the baking cups - filling about 2/3 of the cup. Sprinkle the surface of each generously with turbinado sugar.
  8. Bake until a toothpick inserted into the center comes out clean (or with a few moist crumbs), 17-20 minutes.
  9. Transfer to a wire rack to cool.
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    Mark Daniels
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  • Asta
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Erin Jeanne McDowell
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!

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6 Reviews

Stacey K.
Stacey K. April 25, 2020
I loved this recipe. I substituted ricotta cheese for blueberries.
 
Mark D.
Mark D. February 2, 2019
We love these muffins! According to my spouse, the best I've ever made! Substituted almond milk for buttermilk, and they tasted great.
 
Emelkay
Emelkay July 26, 2018
When using frozen blueberries can they be used frozen or must they be defrosted?
 
Asta
Asta November 12, 2017
Lovely muffins! Substituted whole fat yogurt for buttermilk and half the flour with whole wheat pastry flour. Still moist & delicious.
 
BakerRB
BakerRB May 5, 2017
Very tasty. I too used a standard muffin tin where a half batch made 8 smaller muffins crowning the liners by about 1/2 inch or so.
 
eakesin
eakesin May 1, 2017
Delicious! I baked these earlier today during the usual morning rush. Used a 12 cup muffin pan and found that the muffins needed more time in the oven (~25 minutes). Thank you for the recipes.