Description
Fluffy, zesty muffins with lemon zest custard and juicy blueberries. Perfect for breakfast or brunch.
Ingredients
½ cup (113g) unsalted butter
1 lemon (zest grated)
1 1/3 cups sugar (214g)
1 tsp vanilla extract
2 large eggs
2 cups all-purpose flour
2 tsp baking powder
1 ½ tsp kosher salt (adjust to table salt as needed)
2 cups fresh or frozen (10 mins thaw) blueberries
½ cup milk or buttermilk
Instructions
Preheat oven to 375°F (190°C)
Grease a muffin tin with butter or non-stick spray
In a bowl, cream butter and lemon zest until light
Add 1 cup sugar and beat for 2 minutes
Incorporate egg and vanilla, beating until smooth
In another bowl, whisk flour, baking powder, and salt
Add dry ingredients to the butter mixture in 3 parts, mixing just until combined
Toss blueberries with remaining 1/3 cup sugar and ¼ cup flour
Gently fold blueberries into batter
Pour batter into prepared tin, leaving ½ inch space
Add milk/buttermilk to adjust batter consistency
Bake 18-30 minutes until golden and a toothpick comes out clean
Notes
Tossing blueberries with flour prevents bleeding.
Use frozen blueberries if fresh are unavailable.
Buttermilk adds extra moisture.
Store in an airtight container for up to 2 days.
- Prep Time: 15
- Cook Time: 30
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 25g
- Sodium: 240mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg