Blueberry Muffins


1/2 cup unsalted butter, room temperature 2 teaspoons lemon zest (from 1 large lemon) 3/4 cup white granulated sugar 1 large egg room temperature 1 teaspoon vanilla extract 2 cups plus 1 tablespoon all-purpose flour divided 2 teaspoons baking powder 1 teaspoon salt 2 cups fresh or frozen blueberries 1/2 cup buttermilk 2 tablespoons plus 1 1/2 teaspoons turbinado sugar



Preheat the oven to 350 degrees. In a large bowl, cream the butter, lemon zest and sugar until fluffy. Add the egg and vanilla to the creamed butter and whisk until combined.

Combine wet indredients


Toss the blueberries with the remaining tablespoon of flour. In a separate mixing bowl, whisk together two cups of the flour, the baking powder and salt. If using a stand mixer, switch to the paddle attachment.

Coat the blueberries


With the mixer running on low, add 1/3 of the flour mixture to the butter mixture, alternating with half of the buttermilk. Repeat, ending with the flour mixture. Mix just until the ingredients are well incorporated. Gently fold in the blueberries by hand with a spatula.

Add dry ingredients


Line a muffin tin with muffin liners. Spray the liners with cooking spray. Fill the muffin liners almost to the top. Sprinkle the top of each muffin with 1/2 a teaspoon of turbinado sugar.

Spoon batter into muffin pan


Bake the muffins for 30 minutes or until the tops are golden and a toothpick inserted near the center comes out clean. Remove the muffins from oven. Allow the muffins to cool in the muffin tins for five minutes before removing them to finish cooling on a baking rack.


Nutrition Info


1 muffin


200 kcal per serving


29 g per serving


8.6 per serving

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