Ingredients
Unsalted butter (1/2 cup / 113 g), room temperature
Lemon zest (zest of 1 lemon)
Sugar (1 cup + 1 tablespoon / 214 g)
Egg (1 large), room temperature
Non-alcoholic vanilla extract (1 teaspoon)
All-purpose or cake flour (2 cups / 256 g)
Baking powder (2 teaspoons)
Diamond Crystal kosher salt (1 1/2 teaspoons)
Fresh blueberries (2 cups)
Milk (1/2 cup) or buttermilk (1/2 cup)
Instructions
Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease with butter.
In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add the egg and vanilla, mixing until well combined.
In another bowl, whisk together flour, baking powder, and salt.
Gradually add dry ingredients to the wet mixture, alternating with milk (or buttermilk), beginning and ending with dry ingredients. Mix until just combined.
Fold in blueberries and additional 1 tablespoon sugar gently.
Divide batter evenly among muffin cups, filling each about 2/3 full.
Bake for 18-20 minutes, until golden and a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing.
Notes
Ensure all ingredients except blueberries are at room temperature for best texture.
Fresh lemon zest enhances the citrus flavor; substitute with bottled if necessary.
Frozen blueberries can be used if thawed and drained, but they may release more moisture.
Muffins can be stored in an airtight container at room temperature for up to 2 days or frozen for longer storage.
Adjust baking time based on your oven and muffin size; a toothpick test is recommended.
- Prep Time: 15
- Cook Time: 20
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg