Lemon Blueberry Muffins
These Blueberry Muffins are the perfect muffin. Moist, sweet, and bursting with fruit. Even better? They are ridiculously easy to make. Your Saturday morning is looking better already.
Ingredients
- 2 cups + 1 tbsp All Purpose Flour, divided
- 2 tsp Baking Powder
- 1/2 tsp Kosher Salt
- 1/2 cup Butter, softened
- 1 cup Granulated Sugar
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 1 tbsp Lemon Zest (One Large Lemon)
- 1/2 cup Milk
- 2 cups Fresh Blueberries, washed & picked over
- 3 tsp Granulated Sugar
Instructions
- Preheat oven to 375 degrees F. Line a standard 12 cup muffin tin with liners, or coat with nonstick cooking spray. Set aside.
- In a medium bowl, sift together 2 cups flour, baking powder, and salt. Set aside. Using an electric mixer with the paddle attachment, cream together the butter and 1 cup of sugar until light and fluffy, about 5 minutes.
- Add the eggs, one at a time, beating well on medium speed after each addition. Add vanilla and lemon zest.
- Turn the mixer to low and add the dry ingredients to the creamed mixture, alternating with the milk. Mix until just combined.
- Place 1/2 cup blueberries in a small bowl and crush with a fork. Mix into the batter. Toss the remaining whole blueberries with 1 tablespoon of flour to coat. Fold into the batter.
- Fill the muffin cups with batter (note: cups will be very full) and sprinkle the tops with the 3 teaspoons of sugar. Bake at 375 degrees for 28-33 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Cool for 30 minutes before serving. If there are any leftovers, store uncovered to avoid muffins becoming too moist the second day.
Cook's Notes
Any type of milk will work well in this recipe. I use buttermilk if I have it, but have found that 2% or whole milk works beautifully too.
For the blueberries, I typically use fresh. Frozen work here as well.
To keep the blueberries from sinking to the bottom of the tins, fresh or frozen, toss them in a tablespoon of flour before folding into the batter.
