Ingredients
Scale
- 2 teaspoons lemon zest
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 2 ¼ cups all-purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 large egg
- ¼ cup fresh lemon juice
- ¾ cup buttermilk
- 6 tablespoons vegetable oil
- 6 ounces fresh blueberries
- coarse sugar for topping
Instructions
- Preheat the oven to 425°F and prepare 12 muffin cups with liners or nonstick spray.
- In a large bowl, combine lemon zest, granulated sugar, and brown sugar, mixing with your fingertips until fragrant.
- Add flour, baking soda, and salt to the sugar mixture. In another bowl, whisk the egg, lemon juice, buttermilk, and oil together. Pour the wet ingredients into the dry and stir gently, then fold in the blueberries.
- Evenly distribute the batter into the prepared muffin wells, filling them full. Top with coarse sugar.
- Bake at 425°F for 10 minutes. Without opening the oven, reduce the temperature to 350°F and bake an additional 7-9 minutes until golden and a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For best results, use fresh blueberries; if using frozen, do not thaw them prior to mixing.
Ensure the wet ingredients are at room temperature for a better rise in the muffins.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 11g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.