Description
Celebrate Labor Day with these soft and tender blueberry muffins, bursting with fresh berries and a hint of lemon zest. Perfect for a weekend brunch or a sweet end-of-summer treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs, room temperature
- 3/4 cup buttermilk, room temperature
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
- 1 tablespoon all-purpose flour (for coating blueberries)
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the melted butter, eggs, buttermilk, vanilla extract, and lemon zest until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Do not overmix; a few lumps are okay.
- In a small bowl, toss the blueberries with 1 tablespoon of flour to coat them. Gently fold the blueberries into the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden.
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- For a streusel topping, mix 2 tablespoons cold butter, 1/4 cup flour, and 2 tablespoons brown sugar until crumbly; sprinkle over batter before baking.
- If using frozen blueberries, do not thaw to prevent discoloration of the batter.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: PT15M
- Cook Time: PT20M
- Category: Desserts Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 235
- Sugar: 16g
- Sodium: 260mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg