Blueberry Lemon Muffins

April 26, 2017

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 McDowell

Makes: 8 large muffins

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
In This Recipe

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.

More Great Recipes:
Bread|Muffin|American|Blueberry|Buttermilk|Lemon

Reviews (4) Questions (1)

4 Reviews

Emelkay July 26, 2018
When using frozen blueberries can they be used frozen or must they be defrosted?
 
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 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 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.