Get the Recipe: Blueberry Lemon Muffins
Light, moist and buttery blueberry lemon muffins, with a touch of lemon and chock full of blueberries!
Ingredients
- 3 cups all-purpose flour, spooned and levelled
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon fine salt, reduce to 1/4 tsp if using salted butter
- 3/4 cup butter, at room temperature
- 1 1/2 cups granulated white sugar
- 3 large eggs, at room temperature
- 1 1/2 teaspoons vanilla extract, or vanilla bean pasta
- 1 teaspoon lemon zest, freshly grated
- 3/4 cup milk
- 2 cups fresh or frozen blueberries, about 1 pint, plus a bit more for putting on top
- Confectioners'/Icing Sugar, for garnish
Instructions
- Preheat oven to 375F (regular bake setting - adjust as needed for convection bake/fan assisted) with rack in the centre of the oven.
- Grease/spray 12 muffin cups, greasing both the cups and the top of the muffin tin. Set aside. *You can use paper muffin liners if you like.
- In a medium bowl, whisk together the 3 cups all-purpose flour (spooned and levelled), 2 1/4 teaspoons baking powder and 1/2 teaspoon fine salt (reduce to 1/4 tsp if using salted butter). Set aside.
- In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, beat together the 3/4 cup butter (at room temperature), 1 1/2 cups granulated white sugar, 3 large eggs (at room temperature), 1 1/2 teaspoons vanilla extract (or vanilla bean pasta), and 1 teaspoon lemon zest (freshly grated) until light and fluffy, about 5 minutes, scraping down the sides of the bowl a couple of times.
- With the mixer on low, add 1/3 of the flour mixture, then 1/2 of the 3/4 cup milk, another 1/3 of the flour, the rest of the milk, and then the rest of the flour mixture. Beat until smooth.
- Using a spatula, gently fold in the 2 cups fresh or frozen blueberries (about 1 pint, plus a bit more for putting on top) until combined.
- Using an ice cream scoop, divide the batter between the 12 muffin cups, filling each about 2/3 full. Place 3 blueberries in the centre of each muffin, gently pressing them into the batter.
- Bake in a preheated oven for 25-30 minutes, or until golden brown around the outside and a tester inserted in the centre comes out clean. Remove from the oven and let cool in the pan; set on top of cooling racks for about 10-15 minutes. Carefully remove muffins from the pan by running a knife under the muffin top edges, then gently lifting out. Place on a cooling rack to cool completely.
- Serve garnished with a dusting of confectioners/icing sugar, if desired.
Notes
If you want to use buttermilk in these muffins instead of regular milk, adjust for the acidity of buttermilk by adding 1/2 teaspoon of baking soda and reducing the baking powder to 1 3/4 teaspoons.
Tips!
Be sure to take your butter and eggs out of the fridge about 30-45 minutes before baking. Room temperature ingredients will produce a nicer finished bake.
Be sure to grease the top of your muffin pans, as well as the cups. As these muffins will cook over the top, greasing there as well makes it easier to remove them later.
If starting with frozen blueberries, allow a bit of extra baking time, as the cold berries will slow the cooking process slightly.
Be sure to scroll up to read the notes above this Recipe Card for more helpful tips, substitution suggestions, and suggested variations and/or serving suggestions for this recipe.
Serving: -21serving, Calories: 355kcal, Carbohydrates: 53g, Protein: 5g, Fat: 13g, Saturated Fat: 7g, Cholesterol: 83mg, Sodium: 226mg, Potassium: 192mg, Fiber: 1g, Sugar: 28g, Vitamin A: 475IU, Vitamin C: 2.4mg, Calcium: 77mg, Iron: 1.8mg
Tried this recipe?If you enjoyed this recipe, please consider leaving a star rating and comment.
