Description
A nostalgic treat combining zesty lemon and sweet blueberries into a tender, fluffy crumb. Perfect for cozy breakfasts, snacks, or desserts, this recipe delivers a golden-brown top and comforting homemade flavor.
Ingredients
2 cups all-purpose flour, sifted
3/4 cup granulated sugar, divided
2 teaspoons baking powder, fresh and active
1/2 teaspoon salt
2 large eggs
1 1/2 cups softened butter
1 cup milk
2 tablespoons lemon zest
2 cups blueberries, fresh or frozen (do not thaw)
Instructions
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup.
In a large bowl, whisk together sifted flour, 1/2 teaspoon salt, baking powder, and 3/4 cup of the sugar.
In a separate bowl, beat the eggs. Add softened butter, milk, and 2 tablespoons lemon zest, mixing until smooth.
Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the crumb tender.
Gently stir in blueberries, ensuring minimal popping for burst flavor.
Divide the batter into the muffin tin and sprinkle the remaining sugar on top.
Bake for 22-25 minutes or until golden and a toothpick inserted comes out clean.
Cool in the tin for 5 minutes before transferring to a wire rack. Serve warm.
Notes
Sift flour for optimal lightness.
Using frozen blueberries (untorn) ensures even baking and vibrant color.
Store in an airtight container at room temperature for 1-2 days or freeze for up to 1 month.
Tapping the flour into your measuring cup before sifting avoids dense muffins.
- Prep Time: 20
- Cook Time: 22
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 15g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 30mg