There’s something almost magical about biting into a freshly baked muffin, especially when it’s bursting with the tangy zest of lemons and the sweet juiciness of blueberries. Picture this: it’s a lazy Sunday morning, the kind where time seems to stretch, the aroma of these muffins wafting through the air, mingling with the scent of freshly brewed coffee. Honestly, these lemon blueberry muffins are like a little slice of sunshine, and once you try them, you’ll probably wonder why you haven’t baked them sooner.
Steps
- Preheat your oven to 375ºF. In a bowl, cream together room-temperature butter, lemon zest, and a cup of sugar until the mixture is light and fluffy.
- Add the egg and vanilla extract to the butter mixture, beating until well combined. Set aside ¼ cup of flour for the blueberries, and whisk the remaining flour with baking powder and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with milk, and mix until smooth. Fold in the blueberries gently with a spatula.
- Prepare a muffin tin by greasing it or using a non-stick spray. Divide the batter evenly among the muffin cups.
- Sprinkle the tops of the muffins with the remaining tablespoon of sugar. Bake for about 30 minutes, or 18-25 minutes if using a standard 12-cup muffin tin, until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for around 7 minutes before transferring them to a wire rack. Serve warm, optionally with butter.
Ingredients
- ½ cup (113 g) unsalted butter, at room temperature
- Zest of 1 lemon
- 1 cup + 1 tablespoon (214 g) sugar
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- 2 cups (256 g) all-purpose or cake flour
- 2 teaspoons baking powder
- 1½ teaspoon Diamond Crystal kosher salt (or adjust if using a different type)
- 2 cups fresh blueberries
- ½ cup milk or buttermilk
FAQ
- Can I use frozen blueberries for this muffin recipe?
- Yes, you can use frozen blueberries if fresh ones are unavailable. There’s no need to thaw them before adding them to the batter.
- What type of muffin pan is recommended for baking these muffins?
- The original recipe suggests using a 6-cup jumbo muffin pan for a fun experience, but a standard 12-cup muffin pan is also effective, especially when baking for larger groups.
- Why is it important to use room temperature butter?
- Using butter at room temperature facilitates the creaming process, making it easier and quicker, which is crucial for achieving the right muffin texture.
- How long should I bake the muffins, and at what temperature?
- Bake the muffins in a preheated oven at 375ºF for about 30 minutes if using a jumbo muffin pan. If using a standard 12-cup muffin pan, the baking time is reduced to approximately 18-25 minutes. Test with a toothpick for doneness.
- Can I substitute buttermilk for regular milk in the recipe?
- Yes, you can use buttermilk instead of regular milk. Both options will work well in the recipe.
Tips
- Use room temperature butter to make the creaming process smoother and faster, resulting in a better-textured muffin.
- Don’t hold back on the sugar dusting before baking; it forms a deliciously crusty topping. Consider using turbinado or demerara sugar for added texture.
- Fresh blueberries are ideal, but if using frozen ones, there’s no need to thaw them before adding to the batter.
- For variety in muffin size, opt for a 12-cup muffin tin for smaller muffins or a 6-cup jumbo muffin tin for larger, more indulgent muffins, depending on your needs.
Equipment
- blueberry muffins that you might consider purchasing on Amazon if you don’t already have them:
- 6-Well Jumbo Muffin Pan or 12-Well Standard Muffin Pan – Depending on how large you’d like your muffins to be.
- Microplane Zester – For zesting the lemon.
- Electric Mixer – Helpful for creaming the butter and sugar together.
- Silicone Spatula – For folding in the blueberries and batter mixing.
- Non-Stick Cooking Spray – To grease the muffin pan if you prefer not to use butter.
