Blueberry Lemon Muffin Recipe
These Blueberry Lemon Muffins are soft, bakery-style muffins packed with juicy blueberries and fresh lemon flavor. Made with buttermilk and cold butter for a tender crumb and tall domed tops!
Servings: 12 muffins
Calories: 211kcal
Ingredients
- ½ cup (1 stick / 113 g) unsalted butter, cold, cubed
- ½ cup (100 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 2 to 3 teaspoons lemon zest, from 1 large lemon
- 1 cup (245 g) buttermilk
- 2 large eggs, room temperature
- 2 tablespoons fresh lemon juice
- 2 cups (296 g) blueberries, fresh or frozen, divided
Instructions
- Preheat oven to 400°F. Line muffin tins with liners. Set aside.
- To a large bowl, add the cold cubed butter, sugar, flour, baking powder, salt, and lemon zest. Toss to coat the butter in flour, then use your fingers to break down the butter until the mixture is crumbly. The mixture should look sandy with small pea-sized bits of butter throughout, and the lemon zest evenly distributed.
- In a medium bowl, whisk together the buttermilk, eggs, and lemon juice. Pour over the crumbly butter mixture and stir until just incorporated; do not overmix. The batter will be thick and slightly lumpy.
- Gently fold in 1 ¾ cups blueberries, reserving the remaining ¼ cup for topping.
- Scoop batter into the lined muffin cups, filling each all the way. Top with reserved blueberries.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs, but no wet batter.
- Let muffins cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Serving: 1muffin | Calories: 211kcal