Blueberry Lemon Muffins is a zesty twist on a classic! You’ll love these delicious treats for breakfast or as an afternoon snack. These confections are moist and fluffy, and their sweetness balances out perfectly with tart fresh blueberries and tangy lemon zest. Make this recipe for 12 Blueberry Lemon Muffins that you can save and enjoy for days!
Ingredients• 2 cups blueberries • 2 cups all-purpose or cake flour, divided • 2 teaspoons baking powder • 1 1/2 teaspoon kosher salt • 1/2 cup unsalted butter, room temperature • zest of 1 lemon • 1 cup plus 1 tablespoon sugar • 1 egg, room temperature • 1 teaspoon vanilla • 1/2 cup milk or buttermilk
Preheat the oven to 375 degrees F.
Prepare a 12-cup muffin tin by either greasing or lining each cup with cupcake liners.
In a bowl, toss the blueberries with 1/4 cup of flour. Set aside.
In another bowl, whisk together the remaining 1 3/4 cups of the flour, the baking powder, and the salt. Set aside.
In the bowl of a stand mixer or with a handheld mixer and using a large bowl, cream together the butter, lemon zest, and 1 cup of the sugar until light and fluffy.
Add the egg and vanilla and mix until well combined.
Add the flour mixture to the butter mixture, 1/4 cup at a time, alternating with the milk.
With a spoon, gently fold in the blueberries.
Pour the batter into the muffin tins, distributing it evenly amongst the cups.
Bake until a toothpick inserted into the muffins comes out without any wet batter on it, about 20 minutes.
Allow the muffins to cool in the pan or on a cooling rack.