BLUEBERRY LEMON BUTTERMILK MUFFINS
The only buttermilk muffin base you’ll ever need.
SKILL LEVEL: BEGINNER | QUANTITY: 12 MUFFINS
LISTS
GROCERY LIST:
1 stick | Unsalted Butter (plus more for buttering muffin pan - about 4 teaspoons)
1 large | Egg
½ cup | Buttermilk
½ cup | Light Brown Sugar (packed)
½ cup | Granulated Sugar
2 tablespoons | Turbinado Sugar
2 ½ cups | All-purpose Flour (plus more for dusting muffin pan - about 3 teaspoons)
1 teaspoon | Kosher Salt
2 teaspoons | Baking Powder
1 teaspoon | Vanilla Extract
2 cups | Blueberries
1 large | Lemon
KITCHENWARE:
12-cup Muffin Pan
Hand Mixer
Small Mixing Bowl, Medium Mixing Bowl & Large Mixing Bowl
Measuring Spoons & Cups, Sieve (fine mesh strainer) & Rubber Spatula
Paper Muffin Cups (not necessary)
PREP
Helpful tips!
For easier removal, line muffin pan with paper muffin cups and skip step 4.
Let butter and eggs come to room temperature by leaving out for about 1 hour*.
Let buttermilk come to room temperature by leaving out for about 30 minutes*.
When measuring flour, don’t pack the flour or you will end up adding more flour into the mixture and risk having drier muffins. Instead, use a large spoon to scoop flour into measuring cups and level off with the handle of the spoon.
Don’t sift kosher salt. It’s usually not fine enough to get through the sieve.
*Dependent on the temperature of your home
BAKE
MUFFINS:
2 cups | Blueberries
¼ cup | All-purpose Flour
2 ¼ cups | All-purpose Flour
2 teaspoons | Baking Powder
1 teaspoon | Kosher Salt
1 stick | Unsalted Butter (room temperature)
1 tablespoon | Lemon Zest
½ cup | Light Brown Sugar (packed)
½ cup | Granulated Sugar
1 large | Egg (room temperature)
1 teaspoon | Vanilla Extract
2 teaspoons | Lemon Juice
½ cup | Buttermilk (room temperature)
TOPPING:
2 tablespoons | Turbinado Sugar
Wash and dry blueberries. Toss with ¼ cup flour in a small mixing bowl and set aside.
Keeping ingredients separate, zest and juice lemon and set aside.
Preheat oven to 375° F and place rack in the center of the oven.
Butter individual cups of a 12-cup muffin pan with room temperature butter, about 1 teaspoon per 3 cups. Use your hands to smear butter all over the bottom, corners and sides of the inside of each cup. Sprinkle about ¼ teaspoon of flour in each cup and rotate and tap the pan to move flour around to completely coat the bottom, corners and sides. Tap out excess flour. This will give a nice crust and allow for an easy removal when serving. Set aside.
Sift remaining flour and baking powder in a medium bowl. Add salt, mix and set aside.
Using a hand mixer, beat butter, lemon zest and sugars in large bowl until light and fluffy, about 2-4 minutes. Add egg, vanilla extract and lemon juice beating until well blended.
Add ½ flour mixture, blending until combined. Add ½ buttermilk, blending until combined. Add remaining flour mixture, blending until combined. Add remaining buttermilk, blending until combined. Batter should be thick.
Gently fold in flour coated blueberries using a rubber spatula.
Evenly distribute batter between 12 prepared muffin cups. Evenly sprinkle Turbinado sugar on top of muffins. Bake for 15 minutes. Rotate pan and bake for an additional 10-12 minutes, until a toothpick comes out clean and the topping is a deep golden brown. Allow muffins to cool for 15 minutes before turning out onto wire rack.
Serve with butter and store leftovers in an airtight container at room temperature.
