Lemon Blueberry Muffins
These muffins are great served with soft scrambled eggs for breakfast and they are simply delicious with fresh blueberries and a hint of lemon.
Ingredients
- 8 tablespoons butter, unsalted, room temperature
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 1 teaspoon vanilla
- 1 egg, room temperature
- 1 1/2 cups blueberries, fresh
- 2 tablespoons all purpose flour, for blueberries
- 2 cups all purpose flour, for batter
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon each granulated sugar and brown sugar, mix together for topping
Instructions
- Heat the oven to 350 degrees.
- Mix butter, sugar and lemon zest in a large bowl until combined. Add one egg and vanilla, mix well.
- Wash and gently dry the blueberries. Place them in a bowl with two tablespoons of flour, toss gently to coat. This will help to keep the blueberries distributed throughout the batter while baking. Set them aside.
- Combine the flour, baking powder and salt in a medium bowl. Add 1/3 of the dry ingredients to the butter mixture, then half of the buttermilk, mix well. Continue alternating dry ingredients and buttermilk, mixing after each addition, until all is thoroughly combined.
- Carefully fold in the blueberries. Do not stir vigorously, as this will burst the berries.
- Spray a 12-muffin baking tin with cooking spray. Fill each cup with 1/3 cup batter.
- In a small bowl, mix the sugar and brown sugar together. Sprinkle the sugar mixture over the muffins before baking.
- Bake at 350 for 26-28 minutes, until golden brown.
- Allow the muffins to cool for 10 minutes before serving.
Equipment
- 1 12-muffin baking tin
Nutrition
Calories: 229kcalCarbohydrates: 36gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 34mgSodium: 198mgPotassium: 47mgFiber: 1gSugar: 19gVitamin A: 263IUVitamin C: 2mgCalcium: 29mgIron: 1mg