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Fresh Blueberry and Lemon Muffins

04/07/2023 by Ume

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Deliciously moist cake in muffin form with fresh blueberries and lemon zest. These blueberry lemon muffins help to usher in warmer temperatures or make a scrumptiously bright treat any time of the year.


Blueberry Lemon Muffins

Variations

Sugar – If you prefer extra sweetness, the granulated sugar can be increased to 1 cup.
Gluten-free – Replace the all purpose flour with your favorite 1:1 gluten-free flour blend.
Blueberries – I have always used fresh blueberries for this recipe, however frozen blueberries can work too.


Blueberry Lemon Muffins

Tips

Don’t skip out on properly greasing your tin for these muffins to release cleanly.


Blueberry Lemon Muffins
Blueberry Lemon Muffins
Print Recipe

Blueberry Lemon Muffins

Delicious muffins with seasonal blueberries and a hint of lemon. The perfect breakfast, treat, or snack.
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Dessert
Cuisine: American
Keyword: blueberry lemon, Blueberry lemon muffins, Blueberry muffins, lemon zest
Servings: 12 muffins
Author: Ume

Ingredients

  • ½ cup unsalted butter room temperature
  • 1 lemon zested
  • ¾ cup granulated sugar
  • 1 egg room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour divided
  • 2 cups fresh blueberries
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup 2% milk whole or buttermilk also works

Instructions

  • Preheat the oven to 375°F. Grease a 12-cup muffin pan with butter or nonstick cooking spray.
  • In a large bowl or in the bowl of a stand mixer, cream the butter with sugar and lemon zest until it is light and fluffy.
  • Add in egg and vanilla and mix until combined.
  • In a small bowl, toss the blueberries with ¼ cup of flour. Then in a medium bowl, mix together the remaining 1 ¾ flour, baking powder, and salt.
  • Add half the flour mixture to the batter and mix. Add the milk and the remaining flour and mix until just incorporated. The batter will be thick.
  • Fold in the blueberries with a spatula or wooden spoon.
  • Distribute the batter evenly between the 12 muffin cups. Bake for 22-24 minutes or until a toothpick comes out cleanly.
  • Remove from oven and let the muffins cool completely in the pan before removing.

Notes

These will keep well in an airtight container at room temperature for up to 2 days and in the refrigerator for up to 5 days. They can also be frozen for up to 3 months. 

Filed Under: Dessert, Recipes, Spring, Summer Tagged With: blueberry, Dessert, lemon, muffins

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