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Lemon blueberry Muffins

One-Bowl Lemon Blueberry Muffins

Feel free to substitute blackberries, olalliberries, raspberries, or roughly chopped fresh cranberries for blueberries if you like. If fresh berries aren't available, feel free to use frozen ones, adding them to the batter straight from the freezer (no need to defrost).

Servings 1 dozen
Author Katie Morford

Ingredients

  • 8 tablespoons salted butter, at room temperature, plus more for greasing the muffin tin
  • 3/4 cup sugar
  • Finely grated zest of 1 lemon
  • 2 large eggs
  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 cups blueberries

Instructions

  1. Preheat the oven to 375°F. Grease a 12-cup muffin tin.

  2. In a large bowl, use electric beaters or a whisk to cream the butter and sugar until smooth. Add the lemon zest and the eggs and whisk until incorporated. Add the buttermilk and mix again until incorporated.

  3. Add the flour and baking powder to the bowl and use a rubber spatula to fold them into the batter just until the dry ingredients are mixed in. The batter should be a smooth, even consistency.
  4. Add the berries and gently fold them into the batter just until evenly distributed. Use a light hand when mixing the batter, less is more here.
  5. Divide the batter into 12 muffin cups. Bake until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
  6. Remove from the oven and let cool for a few minutes before eating. Best served warm.