Lemon-Blueberry Buttermilk Muffins
These muffins are super tender and delicious. Make sure to let them cool before you dive into them! If you want to use frozen berries, they will work great too!
Servings: 12 Muffins
Calories: 231kcal
Ingredients
- ½ cup (113g or 1 stick) unsalted butter , at room temperature
- Zest from 1 large lemon
- 1 Tablespoon (15ml) lemon juice
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 teaspoon (5ml) vanilla extract
- 1 3/4 cups (250g) flour
- 2 teaspoons (10ml) baking powder
- 1 teaspoon (5ml) kosher salt
- 1 cup (6 ounces or 170g) fresh blueberries
- ½ cup (120ml) buttermilk
Instructions
- Preheat the oven to 375º F. Fill 12-muffin tray with muffin liners or grease muffin tin.
- In large bowl, cream butter, lemon zest, lemon juice and sugar until light and fluffy.Add the egg and vanilla, beat until combined.
- In separate bowl whisk or sift remaining flour, baking powder and salt.
- Add the dry flour mixture and the buttermilk to the wet egg batter, mixing until just combined, don’t overmix. Fold in the berries.
- Divide batter between the 12 muffin liners. Bake for 20-25 minutes, or until a toothpick inserted into the center of the muffins comes out clean.Allow to cool and serve at room temperature.
Nutrition
Calories: 231kcal | Carbohydrates: 36g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 37mg | Sodium: 283mg | Potassium: 48mg | Fiber: 1g | Sugar: 22g | Vitamin A: 282IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 1mg