Blueberry Buttermilk Muffins With Lemon Zest Recipe
The best blueberry buttermilk muffins with lemon zest recipe ever! This family favorite muffin recipe is packed with fresh blueberries and hints of lemon…the perfect breakfast or snack comfort food option.
At the beginning of every spring, I start to get the itch. The itch to bake with blueberries & lemons as much as possible.
I am not sure what it is but for some reason lemons and blueberries equate spring to me. Maybe it’s the vibrancy of lemon or the juicy blueberries, but put them together…and it’s a spring flavor explosion that is incredibly delicious!
I recently perfected the batter for my chocolate muffin recipe and thought with spring right around the corner, lemon & blueberry muffins would be the perfect springtime treat.
My fluffy buttermilk blueberry muffins are homemade & rustic; comfort food at it’s finest. Is there any cozier food than that of a muffin?!
These muffins are not fancy.
They may not be the prettiest muffins you’ll see. However, what I can promise you is that these bakery style muffins are easy to make, incredibly fluffy & moist, and always a crowd pleaser.
The Secrets to the Best Ever Buttermilk Blueberry Muffins
As much as I love muffins, there is one thing I don’t love. Dry, dense muffins. My secrets for a tasty, moist muffin are tried and true in my kitchen, and will help you to achieve delicious muffins.
- Don’t Overmix:This is one of the key steps to preventing dry muffins. Just mix the muffin batter until the wet & dry ingredients come together.
- Mix With a Whisk: This is a new secret I just learned last week! I was reading an article about folding wet ingredients into dry ingredients and whether a whisk or rubber spatula was better for folding. I’ve always used a spatula for folding but it turns out a whisk is ideal. A wire whisk is able to cover a larger surface area and it combines ingredients much faster without over mixing. Who knew this was a secret to moist buttermilk muffins?!
- Real Buttermilk: For best results, use buttermilk instead of regular whole milk. It adds a slight tang without a lot of fat.
- Lemon Zest & Juice: I like to use a combination of lemon zest & fresh lemon juice. This way the bright lemony flavor really stands out in these buttermilk blueberry muffins recipe.
- Refrigerate the Batter: By chilling the batter, the starch in the flour is able to absorb more moisture, resulting in more tender muffins. It also thickens the batter without making it dry.
- Oven Temperature: I tried quite a few temperatures when testing muffin recipes. What worked best for me was an oven temperature of 375 degrees.
- Use Fresh Quality Ingredients: Using fresh, quality ingredients will make your muffins rise & taste better. I always splurge when it comes to vanilla extract, it can be expensive but well worth the price tag!
- Don’t Skimp on the Blueberries: It’s a blueberry muffin so don’t skimp on the juicy berries! There is nothing worse than a lemon blueberry muffin recipe with no blueberries.
Can I use frozen blueberries in lemon blueberry muffins?
Yes you can!
Don’t have fresh on hand? Grab a bag of frozen blueberries and fold an equal amount into the batter. No need to thaw them, just add the frozen berries right into the batter.
Storing the Best Blueberry Muffins
Muffins are best eaten right away.
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However, if you have leftover muffins, be sure they are cooled completely before storing. Muffins will become soggy if placed in a container warm.
Line an airtight container with paper towels, place the muffins on top in a single layer, place additional paper towels on top of the muffins, then tightly seal container. The paper towels will soak up any moisture from the muffins, allowing the muffins to stay dry and last longer.
More Delicious Muffin Recipes
- Bakery Style Chocolate Chip Muffins
- 3 Ingredient Pumpkin Muffins
- Quick & Easy Jiffy Cornbread With Cake Mix Muffins
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xoxo, heidi
Blueberry Buttermilk Muffins With Lemon Zest
Ingredients
- 2 1/2 cups All-purpose Flour
- 1 tbsp Baking Powder
- 1 tsp Baking Soda
- ½ cup Salted Butter melted & cooled
- 1 cup Granulated Sugar
- 1 tbsp Lemon Zest
- 1 tbsp Lemon Juice
- 2 Large Eggs room temperature
- 1 cup Buttermilk see notes for substitutions
- 1 tbsp Pure Vanilla Extract
- 2 cups Fresh Blueberries
Instructions
- In a medium bowl, stir together flour, baking powder, and baking soda. Make a well in the center of the dry ingredients and set aside.
- In a separate bowl, whisk together the melted butter, sugar, eggs, buttermilk, lemon juice & zest, and vanilla. Slowly pour into the well of the flour mixture. Gently fold together with a wire whisk just until combined.
- Cover bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
- Preheat oven to 375°F. Spray a 12-cup muffin pan with non-stick cooking spray or line with paper muffin liners.
- Divide the batter into the 12 muffin cups. Top each muffin with additional blueberries and bake at 375 for 10 minutes until golden brown or until a toothpick inserted into the center comes out clean
- Let cool on a wire rack for about 5-10 minutes.
- Enjoy warm!
Notes
- Don’t Overmix. This is one of the key steps to preventing dry muffins, and one which I think I had been violating. I have the tendency to want to mix, mix, mix to make sure everything is well combined. Do not do this! Just mix until the wet & dry ingredients come together.
- Use a whisk instead of a spatula when folding the wet & dry ingredients together.
- Use buttermilk instead of milk. It adds a slight tang without a lot of fat. No buttermilk? Simply mix regular milk with 1 tablespoon of white vinegar or lemon juice to make 1 cup.
- Chill the batter. By chilling the batter, the starch in the flour is able to absorb more moisture, resulting in a more tender muffin. It also thickens the batter without making it more dry.
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