Lemon Blueberry Muffins – I Heart Eating

How to make lemon blueberry muffins

Step 1: Preheat the oven to 375ºF. Grease or line a 12-cup muffin tin with paper liners. Set aside. 

Step 2: In a large mixing bowl, beat the softened butter, lemon zest and sugar until well-combined.

Step 3: Add the egg and vanilla and mix until well-combined, scraping down the sides as needed. 

Step 4: In a separate small bowl, toss the blueberries with ¼ cup of flour until the blueberries are coated. 

Step 5: Add the remaining 1 ¾ cup flour, baking powder, and salt to the batter. Whisk in the dry ingredients just until mostly combined.

Step 6: Add the buttermilk, and stir until the batter is combined. Don’t overmix. 

Step 7: Carefully fold in the blueberries. The batter will be thick. 

Step 8: Divide the batter among the prepared muffin cups. 

Step 9: Sprinkle the remaining 2 tablespoons of sugar over the batter.  

Step 10: Bake for about 12-18 minutes, or until a toothpick inserted in the center of a muffin comes out clean (it may have blueberry on it, and that’s ok). 

Step 11: Let muffins cool in the muffin pan for 5 minutes before removing to a wire rack to cool.