The Best Lemon-Blueberry Muffins

Name: The Best Lemon-Blueberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: ½ cup Unsalted Butter (½ cup (113 g ) unsalted butter, room temperature); 1 piece Lemon (zest of 1 lemon); 1 cup Granulated Sugar (1 cup + 1 tablespoon (214 g) sugar); 1 piece Egg (1 egg, room temperature); 1 tsp Vanilla (1 teaspoon vanilla); 2 cup All-Purpose Flour (2 cups (256 g) all-purpose or cake flour); 2 tsp Baking Powder (2 teaspoons baking powder); 1 ½ tsp Kosher Salt (1½ teaspoon Diamond Crystal kosher salt, see notes above); 2 cup Blueberry (2 cups fresh blueberries); ½ cup Whole Milk (½ cup milk or buttermilk)

The Best Lemon-Blueberry Muffins - Breakfast (American)

45 minAmerican

Servings6

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Steps

1Heat the oven to 375ºF. Grease a jumbo muffin tin or a 12-cup muffin tin with butter or coat with non-stick spray.
2Cream butter with lemon zest and 1 cup of the sugar until light and fluffy. Add the egg and vanilla and beat until combined.
3Meanwhile, toss the blueberries with ¼ cup of flour; then whisk together the remaining flour, baking powder, and salt.
4Add 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.
5Distribute batter among muffin wells. Sprinkle batter with the remaining tablespoon of sugar. Bake for 18-25 minutes, depending on what size pan you are using — the jumbo muffins may take as long as 30 minutes. Check with a toothpick for doneness. If necessary, return the pan to the oven for a couple of more minutes. Let muffins cool in pan for 5 to 7 minutes before serving.