Description
Recreate the comforting zesty-blueberry muffins from Eminent Recipes with a tender crumb and juicy berries. Perfect for breakfast or tea, these muffins balance citrus and sweetness.
Ingredients
½ cup (113 g) unsalted butter, softened
1 lemon, zested (avoid pith)
1 cup + 1 tbsp granulated sugar
1 tsp vanilla extract (preferably Tokaj)
1 large egg (separate as needed)
2 cups all-purpose flour
½ cup milk (or coconut milk for vegan)
2 cups blueberries (fresh or frozen with 1 tbsp flour)
Instructions
Preheat oven to 375°F (190°C). Line jumbo muffin tins with silicone molds or grease.
Cream softened butter and sugar until fluffy (3 minutes). Add lemon zest continuously to release oils.
Whisk egg separately. Fold into butter-sugar mixture using figure-eight motion to maintain air. Add vanilla.
Sift flour and baking powder (if needed). Alternate adding flour and milk to the mixture, beginning and ending with flour.
Toss blueberries with 1 tbsp flour to coat. Fold gently into batter to avoid breaking berries.
Divide batter into prepared tins. Bake 25–35 minutes until golden and a toothpick comes out clean.
Notes
Use Key West lemons for stronger citrus flavor.
For vegan version: swap egg with 3 tbsp applesauce and milk with coconut milk.
If using frozen berries, thaw and pat dry before tossing with flour.
Storage: Cool completely, then freeze baked muffins for up to 3 months.
- Prep Time: 15
- Cook Time: 30
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 15g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg