Blueberry Muffins
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup unsalted butter, at room temperature
- 2teaspoons grated lemon zest
- 1cup plus 1 tablespoon sugar
- 1egg, at room temperature
- 1teaspoon vanilla extract
- 2cups cake flour
- 2teaspoons baking powder
- 1½teaspoons kosher salt
- 1½cups fresh blueberries, cleaned
- ½cup milk
Nutritional analysis per serving (10 servings)
291 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 47 grams carbohydrates; 1 gram dietary fiber; 24 grams sugars; 3 grams protein; 234 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 375 degrees. Using an electric mixer, combine the butter and lemon zest. Add 1 cup of sugar and beat until light. Mix in the egg and then the vanilla.
- Step 2
Sift together the flour, baking powder and salt. Place the blueberries in a bowl and toss with ¼ cup of the flour mixture. Add the remaining flour mixture to the butter mixture alternately with the milk, mixing just to combine. Gently fold in the blueberries.
- Step 3
Line a muffin pan with paper muffin cups. Spoon the batter into the cups, filling them about ¾ full. Sprinkle the tops with the remaining sugar. Bake until muffins are lightly browned and spring back when touched in the center, about 30 minutes. Let cool slightly before serving.
Private Notes
Comments
Works with half whole wheat half white flour instead of cake flour. Batter was stiff, but muffin turned out light, moist with soft crumb. Was done in 20 minutes.
This is a wonderful recipe! Lemon zest is everything. Based on a previous comment, I used 3/4 cup sugar since I prefer mine less sweet. I had to use AP flour and frozen blueberries but they still came out awesome.
This is a favorite recipe that i have been using
for more than 15 years.
Start with sugar and lemon zest, massage into sugar then add other dry ingredients. Use grater for butter and work into flour with hands. Swap egg for buttermilk (1.5cups). Cook 425 25 mins
I used two cups of frozen blueberries, two eggs and 1/2 c almond flour- just because I had some. I got about 18 small muffins and everyone loved them. The lemon zest really makes them special.
Needs tweaking: next time I will add the lemon zest with the blueberries, leave out the salt and reduce the amount of raising agent because combined, they impart an overpowering salty aftertaste. I like the method, though, the batter is light and fluffy.