Ingredients
Scale
- ½ cup (1 stick / 113 g) unsalted butter, cold, cubed
- ½ cup (100 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 2 to 3 teaspoons lemon zest, from 1 large lemon
- 1 cup (245 g) buttermilk
- 2 large eggs, room temperature
- 2 tablespoons fresh lemon juice
- 2 cups (296 g) blueberries, fresh or frozen, divided
Instructions
- Preheat oven to 400°F and line muffin tins with liners.
- In a large bowl, mix the cold cubed butter, sugar, flour, baking powder, salt, and lemon zest until butter is coated in flour.
- Using your fingers, break down the butter until the mixture looks crumbly, like sandy dough with pea-sized butter bits.
- In a medium bowl, whisk buttermilk, eggs, and lemon juice. Pour this mixture over the crumbly mixture and stir until just combined. Avoid overmixing; the batter should be thick and slightly lumpy.
- Gently fold in 1 ¾ cups of blueberries while reserving ¼ cup for the topping.
- Scoop the batter into the prepared muffin cups, filling them completely. Top with reserved blueberries.
- Bake for 18 to 22 minutes, checking with a toothpick until it comes out clean with few moist crumbs.
- After baking, allow muffins to cool in the tin for 5 minutes before transferring them to a wire rack.
Notes
For extra lemon flavor, add more lemon zest if desired.
These muffins can be stored in an airtight container at room temperature for up to 3 days.
Freeze any leftovers for a quick breakfast later.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.