Lemon Blueberry Muffins

This fresh lemon blueberry muffins are bursting with fresh flavor. Soft, fluffy and packed with juicy blueberries, they're the perfect treat.

Course Baking, Breakfast

Cuisine American

Keyword blueberry muffins, Lemon blueberry muffins

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 237kcal

Preheat the oven to 350°F/180°C and line a 12-hole muffin pan with paper liners.
In a mixing bowl, whisk together the dry ingredients (flour, salt and baking powder).
In the bowl of a stand mixer (You can do this with a large mixing bowl and electric beaters too), cream together the softened butter and sugars until light and fluffy.
Add the eggs, beating well after each addition. Remember to scrape down the sides of the bowl with a rubber spatula to ensure even mixing.
Stir in the lemon zest and vanilla extract.
Mix in one third of the dry ingredients, then half of the buttermilk, another third of the dry ingredients, the rest of the buttermilk and finally the remaining dry ingredients until the batter is thick and creamy.
Toss the blueberries with 1 tablespoon of flour then gently fold into the batter.
Distribute the batter between the paper liners using a cookie/ice cream scoop then sprinkle over a little extra brown sugar.
Place the pan in the oven and allow to bake for 20-25 minutes or until the muffins are golden brown on top and a toothpick inserted comes out clean.
Remove from the oven and allow to cool for 10 minutes in the pan, turn out onto a wire rack then cool completely.