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Last Updated on October 2, 2020 by Chenée Lewis
For me, blueberry muffins are such a classic snack — I remember having them a lot growing up, from a coffee shop that was near where we lived. They were always huge, and so good for a snack on the way to school. These fluffy, moist lemon blueberry buttermilk muffins are perfect for a quick breakfast in the mornings, but also great as an afternoon snack or even a less sweet dessert. Or, for dinner — I don’t judge! My point is, make this lemon blueberry muffins recipe and you will not have trouble finding an occasion to enjoy them!
But the best part of all is that this recipe for lemon blueberry muffins is so simple! It comes together so quickly and doesn’t require any major equipment. So what are we waiting for? Let’s get started!
These lemon blueberry muffins are made with buttermilk to add flavor, lemon zest to complement the blueberries and brighten up the flavors, and they are topped with turbinado sugar. Here’s everything you’ll need to make them:
- all-purpose flour – you’ll whisk your flour together with your other dry ingredients to start your muffin batter.
- baking powder – gives the muffins a lift and lighter texture.
- salt – helps to balance out the sweetness in the batter.
- unsalted butter – should be room temperature
- granulated sugar – brings out the sweetness of the blueberries!
- lemon zest – this is what gives these muffins their amazing lemony flavor! It’s not overpowering, but it makes them so bright and delicious!
- eggs – they should be room temperature as well — if you’re in a rush, let them sit in some warm water for about 15 minutes.
- vanilla extract – it should be the good stuff — pure vanilla extract.
- buttermilk – this helps to ensure a moist texture while adding flavor! If you don’t have buttermilk, you can just you regular whole milk or make your own.
- turbinado sugar – goes on top of our prepared muffin batter to give the blueberry lemon muffins a nice sweet crunch on top!
You can bake this recipe for lemon blueberry muffins in a 12-cup muffin pan lined with squares of parchment paper, or with cupcake liners. You’ll also need a hand mixer to cream the butter and sugar, and a cookie scoop to fill your muffin cups!
Step by Step
These lemon blueberry buttermilk muffins comes together so easily! I’ve seen muffin recipes that call for melted butter or vegetable oil, but for this recipe we’ll cream softened butter into the batter to give these blueberry muffins a soft, tender crumb and a nice shape. You’ll be so happy with the results!
Once you’ve creamed your butter and sugar together, you’ll mix in your eggs, vanilla, and lemon zest. Then you want to measure out and combine your dry ingredients, including your blueberries. Pro tip: coating the blueberries in the flour mixture keeps them from sinking to the bottom of the muffins!
Finally, you’ll just mix in your dry ingredients, alternating with the buttermilk. To do this:
- Add in ⅓ of the flour mixture and mix lightly with a spatula
- Gently mix in ½ of the buttermilk.
- Repeat steps 1 and 2.
- Add in remaining ⅓ of the flour mixture until just barely combined.
- If you need to, splash in a little more buttermilk to help the batter come together.
You’ll end up with a nice thick batter that you can spoon into the muffin cups. Be careful not to over-mix it, and handle it gently to keep the blueberries intact. Then just pop them in the oven for about a half hour, and enjoy your lemon blueberry buttermilk muffins!
Blueberry and lemon are a perfect fit! So it makes sense that if you love these lemon blueberry buttermilk muffins, you’ll really want to try my Blueberry Cheesecake Bars with lemon zest and a tart lemon icing! They’re so easy to make with store-bought sugar cookie dough!
You’ll also want to try my Orange Chocolate Chip Mini Muffins — they’re a cute treat that is so easy to make! They’ve got a similar muffin batter to these blueberry lemon muffins, but the orange and chocolate flavor really makes them stand out!
Equipment you may need
- baking spray
- 2 ¼ cups all-purpose flour – (320g)
- 1¼ cup granulated sugar
- 3/4 tsp salt
- 1 tbsp baking powder
- 1/2 cup unsalted butter – softened
- 2 large eggs – room temperature
- 1 tsp pure vanilla extract
- 2 tsp lemon zest
- ⅔ cup full-fat buttermilk* – room temperature (plus 1 tbsp more if needed)
- 1½ cups blueberries – fresh or frozen (see note), washed and dried
- ¼ cup turbinado sugar – for topping
- Preheat oven to 425°F. Spray a 12-cup muffin pan with cooking spray on top (between the cups) and line with squares of parchment paper.
- Whisk together flour, baking powder, and salt. Stir blueberries into flour mixture to coat.
- Using a stand mixer or handheld mixer, cream butter with sugar for 2 minutes.
- Mix in eggs, vanilla, and lemon zest until fully combined.
- Alternate adding in dry ingredients with the buttermilk, stirring with a wooden spoon or spatula until just barely combined. If necessary, add an additional tbsp of buttermilk to help the batter come together.
- Bake in preheated oven for 8 minutes, then reduce heat to 375°F (without opening oven door).
- Bake another 15 minutes or until a toothpick entered into a muffin comes out clean. Let cool in muffin pan for 10 minutes, then serve warm or cool on wire racks.
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