Blueberry Buttermilk Muffins With Lemon Zest
These tender, fluffy muffins are a delightful blend of tangy citrus and sweet blueberries, making them a delightful morning treat or an anytime snack that will brighten your day.
12 muffins
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.
- Add in 1 1/2 cups of fresh blueberries, and gently fold the batter 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 the 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.
Nutrition
Serving: 1muffinCalories: 483kcalCarbohydrates: 72.5gProtein: 9.3gFat: 161gSaturated Fat: 10.6gCholesterol: 104.3mgSodium: 495.7mgFiber: 2.3gSugar: 30.8g
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