VNiceFood
How to Make the Best Lemon-Blueberry Muffins — Foolproof & Fluffy
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 12
- Calories
- 200 kcal
- Carbs
- 30.00 g
Ingredients
- ½ cupunsalted butter (room temperature)
- 1 eachlemon zest (from 1 lemon)
- 1 cupsugar (plus 1 tablespoon for topping)
- 1 eachegg (room temperature)
- 1 teaspoonvanilla extract
- 2 cupsall-purpose or cake flour
- 2 teaspoonsbaking powder
- 1½ teaspoonDiamond Crystal kosher salt
- 2 cupsfresh blueberries
- ½ cupmilk or buttermilk
Instructions
- 1
Heat the oven to 375ºF.
- 2
Cream butter with lemon zest and 1 cup of the sugar until light and fluffy.
- 3
Add the egg and vanilla and beat until combined.
- 4
Toss the blueberries with ¼ cup of flour.
- 5
Whisk together the remaining flour, baking powder, and salt.
- 6
Add the flour mixture to the batter a little at a time, alternating with the milk. Fold in the blueberries.
- 7
Grease a muffin tin. Distribute batter among muffin cups and sprinkle with remaining sugar.
- 8
Bake for 30 minutes, checking for doneness.
- 9
Let muffins cool in the pan for about 7 minutes before serving.