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Ingredients
½ cup unsalted butter, at room temperature
2 teaspoons grated lemon zest
1 cup plus 1 tablespoon sugar
1 egg, at room temperature
1 teaspoon vanilla extract
2 cups cake flour
2 teaspoons baking powder
1 ½ teaspoons kosher salt
1 ½ cups fresh blueberries, cleaned
½ cup milk
Nutritional analysis per serving
47 grams carbs; 42 milligrams cholesterol; 291 calories; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 10 grams fat; 1 gram fiber; 234 milligrams sodium; 3 grams protein; 24 grams sugar
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.
This recipe had me at grated lemon zest and cake flour! The lemon zest is a great foil to the blueberries and the cake flour keeps these muffins soft. To go with that flow, I used 3/4 of a cup of vegetable oil instead of the butter and instead of milk a little less than 8 oz crème fraîche. I reduced the salt to 1/2 teaspoon. I reduced the sugar to 3/4 of a cup, a combination of brown and white, whatever you’ve got around. No vanilla extract, I don’t like it with this flavor combination. Sprinkled white sugar on the top of each muffin before it was baked. Convection bake at 375°. Loved these.
@Debra also, used 2 eggs, not 1
i love the blueberry muffins if you add more blueberrys you get juice in the muffins!
These muffins were excellent. I didn't have any lemons and used lime zest instead! Turned out delicious!!