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Kenji’s 10 Amazing Lemon Blueberry Muffins

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Enjoy these delightful lemon blueberry muffins, a perfect balance of bright citrus and sweet berries, baked to golden perfection. They are fluffy, moist, and bursting with flavor, making them a wonderful treat for breakfast or a snack.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 1/2 cups fresh blueberries

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a separate bowl, cream together the granulated sugar and softened butter until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a small bowl, whisk together the buttermilk, lemon zest, and lemon juice.
  6. Add half of the dry ingredients to the wet ingredients and mix until just combined.
  7. Gradually add the remaining dry ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
  8. Gently fold in the fresh blueberries.
  9. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  10. Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  11. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For an extra burst of lemon flavor, you can add a simple lemon glaze made from powdered sugar and lemon juice after the muffins have cooled.
  • If you don’t have buttermilk, you can make your own by adding 1/2 tablespoon of white vinegar or lemon juice to 1/2 cup of milk and letting it sit for 5 minutes.
  • Ensure your blueberries are dry before folding them into the batter to prevent them from sinking.

Nutrition

Find it online: https://whiskdaily.com/lemon-blueberry-muffins-2/