Blueberry Muffin Recipe
We can’t wait for you to try this Blueberry Muffin Recipe. They are pure perfection every time we make these.
We want to give you fair warning, every time we serve these to guests, they ask for the recipe! So be sure to share The Produce Moms with your friends and family. These blueberry muffins (with a hint of lemon) will quickly become the talk of the town!
These are hands down the best blueberry muffin recipe we have ever made. The lemon zest and cinnamon combined with the fresh blueberries make them simply delicious.
Related: Lemon Blueberry Scones
This blueberry muffin calls for lemon zest. We feel like it is a must in the recipe. We often add a lot of lemon zest (a lot meaning the zest of 2 lemons!) and use buttermilk. The flavors are out of this world! If your family or guests aren’t a huge fan of lemon zest, simply cut back to zesting half or a whole lemon. If you don’t have buttermilk on hand, you can sub it out with milk that you already have in the refrigerator.
Ingredients for Blueberry Muffin Recipe
- unsalted butter
- lemon zest
- sugar
- egg
- vanilla
- all purpose flour – you can also use cake flour
- baking powder
- kosher salt
- fresh blueberries
- milk – you can use whole milk, buttermilk or whatever is in your fridge
How to Make Blueberry Muffins
Preheat the oven to 375°.
In a large bowl, cream the butter, lemon zest and 1 cup of sugar together until light and fluffy.
Next, add the egg and vanilla until combined.
In a medium bowl, toss the blueberries with 1/4 cup of flour.
In a separate medium bowl, whisk together the remaining flour, baking powder and salt.
Add the flour mixture (dry ingredients) to the butter a little at a time (We did this in thirds in the video below), alternating with the milk.
Once the batter has fully combined, fold in the blueberries.
Grease a jumbo muffin pan with non-stick cooking spray or butter (or you can use liners). Distribute the batter with a heaping tablespoon into each cup of the tin. Bake for 30 minutes or until a toothpick comes out clean when inserted.
Allow the muffins to cool in the pan for about 8-10 minutes before serving.
Give these blueberry recipes a try:
- Blueberry Ice Cream Bread
- Homemade Blueberry BBQ Sauce
- Blueberry Moscow Mule
- Blueberry Brie Grilled Cheese
- Blueberry Lavender Water
- Lemon Blueberry Scones
Blueberry Muffin Recipe
We can't wait for you to try this Blueberry Muffin Recipe. They are pure perfection every time we make these.
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Servings: 12 servings
Calories: 183kcal
Ingredients
- ½ cup unsalted butter room temperature
- zest of 1 lemon
- 1 cup
- 1 egg room temperature
- 1 teaspoon vanilla
- 2 cups 256 g all-purpose
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 cups fresh blueberries
- ½ cup buttermilk
Instructions
- In a large bowl, cream the butter, lemon zest and 1 cup of sugar together until light and fluffy.
- Next, add the egg and vanilla until combined.
- In a medium bowl, toss the blueberries with 1/4 cup of flour.
- In a separate medium bowl, whisk together the remaining flour, baking powder and salt.
- Add the flour mixture (dry ingredients) to the butter a little at a time (We did this in thirds in the video below), alternating with the milk.
- Once the batter has fully combined, fold in the blueberries.
- Grease a jumbo muffin pan with non-stick cooking spray or butter. Distribute the batter with a heaping tablespoon. Bake for 30 minutes or until a toothpick comes out clean when inserted.
- Allow the muffins to cool in the pan for about 8-10 minutes before serving.
Video
Nutrition
Calories: 183kcal | Carbohydrates: 22g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 294mg | Potassium: 66mg | Fiber: 1g | Sugar: 4g | Vitamin A: 288IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg
