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–+ servings
Lemon Berry Muffins

Delicious Lemon Berry Muffins Recipe with Fresh Blueberries

Enjoy delightful Lemon Berry Muffins bursting with fresh blueberries and zesty lemon. Perfect for breakfast or a snack!
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 7 minutes
Total Time 52 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter
  • ½ cup unsalted butter room temperature
  • zest of 1 lemon
  • 1 cup sugar
  • 1 tablespoon sugar for topping
  • 1 egg room temperature
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour or cake flour
  • 2 teaspoons baking powder
  • 1½ teaspoons Diamond Crystal kosher salt
  • 2 cups fresh blueberries
  • ½ cup milk or buttermilk

Equipment

  • mixing bowl
  • Muffin tin
  • whisk
  • measuring cups
  • measuring spoons

Method
 

Preparation
  1. Heat the oven to 375ºF. Cream butter with lemon zest and 1 cup of the sugar until light and fluffy.
  2. Add the egg and vanilla and beat until combined.
  3. Toss the blueberries with ¼ cup of flour; then whisk together the remaining flour, baking powder, and salt.
  4. Add the flour mixture to the batter a little at a time, alternating with the milk. Fold in the blueberries. Note: Batter will be thick. This is OK.
  5. Grease a jumbo muffin tin (or a 12-cup muffin tin) with butter or coat with non-stick spray. Distribute batter among muffin cups. Sprinkle batter with remaining tablespoon of sugar.
  6. Bake for 30 minutes (or roughly 18-25 minutes if using a 12-cup muffin tin). Check with a toothpick for doneness. If necessary, return the pan to the oven for a couple more minutes.
  7. Let muffins cool in the pan for about 7 minutes before serving.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 38gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 400IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

To store, keep in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. Reheat in a microwave for about 10-15 seconds or in an oven at 350ºF for a few minutes.

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