The Best Lemon-Blueberry Muffins
Delicious and moist lemon-blueberry muffins that are perfect for breakfast or a snack.
Equipment
- muffin tin
Ingredients
- 0.5 cup unsalted butter room temperature
- 1 lemon lemon zest
- 1.0625 cups sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour or cake flour
- 2 teaspoons baking powder
- 1.5 teaspoons Diamond Crystal kosher salt as indicated in notes
- 2 cups fresh blueberries
- 0.5 cup milk or buttermilk
Instructions
- Heat the oven to 375ºF. Cream butter with lemon zest and 1 cup of the sugar until light and fluffy.
- Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour; then whisk together the remaining flour, baking powder, and salt.
- Add the flour mixture to the batter a little at a time, alternating with the milk. Fold in the blueberries. Note: Batter will be thick. This is OK.
- Grease a jumbo muffin tin (or a 12-cup muffin tin) with butter or coat with non-stick spray. Distribute batter among muffin cups. Sprinkle batter with remaining tablespoon of sugar. Bake for 30 minutes (or less, roughly 18-25 minutes, if using a 12-cup muffin tin). Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. Let muffins cool in pan for about 7 minutes before serving.
Notes
If using table salt or Morton kosher salt, use ¾ teaspoon. If you are sensitive to salt altogether, use ½ teaspoon salt.
Nutrition
Serving: 1muffinCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 16gVitamin A: 5IUVitamin C: 2mgCalcium: 3mgIron: 5mg
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