Lemon Blueberry Muffin Recipe

These lemon blueberry muffins are fluffy, moist and delicious! Just like the blueberry muffins from your favorite bakery.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Servings muffins

Calories 222kcal

Author Elizabeth Marek

Equipment

Mixer (stand or handheld)

Ingredients

10 ounces unsalted butter
13 ounces granulated sugar
3 large eggs room temperature
2 teaspoon lemon extract
20 ounces cake flour
2 Tablespoons baking powder
¾ teaspoon salt
10 ounces buttermilk
2 Tablespoon lemon zest about 2 lemons
2 ounces lemon juice
3 Tablespoons sanding sugar (optional for sprinkling on top)
8 ounces fresh blueberries

US Customary - Metric

Instructions

IMPORTANT: Make sure all your ingredients are at room temp (see notes at the bottom of the recipe)
Preheat your oven to 400ºF - Line a muffin tin with paper liners.
Sift together your flour, baking powder, and salt. Set aside.
Add the lemon juice and set it aside.
Cream together your butter and sugar in a medium bowl with your mixer until light and fluffy
Add in your egg, and lemon extract. Continue creaming until pale in color
While mixing on low, add in ⅓ of your flour mixture, then ⅓ of your milk mixture. Repeat two more times until just combined. Do not overmix.
Fold in your blueberries and lemon zest
Fill your liners all the way to the top with muffin batter. Top with more blueberries and sparkling sugar.
Bake for 20-25 minutes or until edges begin to slightly brown and a wooden skewer comes out cleanly when inserted into the center of the muffin.
Let your muffins cool in the pan for 10 minutes then move them to a cooling rack to cool the rest of the way.

Notes

Important Things To Note Before You Start

1. Bring all your ingredients to room temperature or even a little warm (eggs, buttermilk, butter, etc) to ensure your batter does not break or curdle.

2. Use a scale to weigh your ingredients (including liquids) unless otherwise instructed (Tablespoons, teaspoons, pinch etc). Metric measurements are available in the recipe card. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe.

3. Practice Mise en Place (everything in it's place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.

4. If the recipe calls for specific ingredients like cake flour, replacing it with all purpose flour and cornstarch is not recommended unless specified in the recipe that it’s ok. Substituting ingredients may cause this recipe to fail.

Nutrition