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The Best Lemon-Blueberry Muffins

Name: The Best Lemon-Blueberry Muffins
Prep time: 15 min
Cook time: 37 min
Total time: 52 min
Yield: 6 servings
Ingredients: ½ cup (113 g ) unsalted butter, room temperature; zest of 1 lemon; 1 cup + 1 tablespoon (214 g) sugar; 1 egg, room temperature; 1 teaspoon vanilla; 2 cups (256 g) all-purpose or cake flour; 2 teaspoons baking powder; 1½ teaspoon Diamond Crystal kosher salt, see notes above; 2 cups fresh blueberries; ½ cup milk or buttermilk

6 servings

portioner

15 minutes

aktiv tid

52 minutes

total tid

Begynd at lave mad

Ingredienser

½ cup (113 g ) unsalted butter, room temperature

zest of 1 lemon

1 cup + 1 tablespoon (214 g) sugar

1 egg, room temperature

1 teaspoon vanilla

2 cups (256 g) all-purpose or cake flour

2 teaspoons baking powder

1½ teaspoon Diamond Crystal kosher salt, see notes above

2 cups fresh blueberries

½ cup milk or buttermilk

Vejledning

Heat the oven to 375ºF. Cream butter with lemon zest and 1 cup of the sugar until light and fluffy.

Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour; then whisk together the remaining flour, baking powder, and salt.

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.

Grease a jumbo muffin tin (or a 12-cup muffin tin… though the jumbo is really fun) with butter or coat with non-stick spray. Distribute batter among muffin cups. Sprinkle batter with remaining tablespoon of sugar. Bake for 30 minutes (or less, roughly 18-25 minutes, if using a 12-cup muffin tin). Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. Let muffins cool in pan for about 7 minutes before serving.