RecipeCastle

How I Finally Nailed the Best Lemon-Blueberry Muffins (30 Minutes)

How I Finally Nailed the Best Lemon-Blueberry Muffins (30 Minutes)
Prep
15 min
Cook
30 min
Total
45 min
Serves
12
Calories
200 kcal

Ingredients

  • ½ cupunsalted butter (room temperature)
  • 1lemon zest (from 1 lemon)
  • 1 cupsugar (plus 1 tablespoon)
  • 1egg (room temperature)
  • 1 teaspoonvanilla extract
  • 2 cupsall-purpose or cake flour
  • 2 teaspoonsbaking powder
  • 1½ teaspoonskosher salt (Diamond Crystal)
  • 2 cupsfresh blueberries
  • ½ cupmilk or buttermilk

Instructions

  1. 1

    Heat the oven to 375ºF.

  2. 2

    Cream butter with lemon zest and 1 cup of the sugar until light and fluffy.

  3. 3

    Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour; then whisk together the remaining flour, baking powder, and salt.

  4. 4

    Add the flour mixture to the batter a little at a time, alternating with the milk. Fold in the blueberries.

  5. 5

    Grease the muffin tin and distribute batter among muffin cups. Sprinkle remaining tablespoon of sugar on top.

  6. 6

    Bake for 30 minutes (or 18-25 minutes for a 12-cup muffin tin). Check with a toothpick for doneness.

  7. 7

    Let muffins cool in pan for about 7 minutes before serving.