Ingredients
All-purpose flour 2 cups
Baking powder 1 teaspoon
Baking soda 1/2 teaspoon
Salt 1/4 teaspoon
Unsalted butter, softened 1/2 cup
Granulated sugar 1 cup
Large eggs 2
Vanilla extract 1 teaspoon
Buttermilk 1/2 cup
Lemon zest 1 tablespoon
Fresh lemon juice 1/2 cup
Fresh blueberries 1 1/2 cups
Instructions
Preheat oven to 375°F (190°C) and line muffin tins with liners. In a bowl, cream softened butter and sugar until light and fluffy. Add eggs, one at a time, blending well after each addition. Mix in vanilla extract and lemon zest.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually incorporate dry ingredients into wet ingredients in three additions, alternating with lemon juice. Fold in blueberries gently.
Divide batter into prepared cups (about 3/4 full). Bake for 25-27 minutes until golden and a toothpick inserted comes out clean. Let cool before serving.
Notes
Spoon flour into measuring cup and level off for accuracy. Ensure baking powder is fresh (at least 1 year old). Use room-temperature eggs for smoother mixing. Butter a knife to deglaze berries if they appear to sink while folding in.
milk substitute: Combine 1/2 cup whole milk with 1/2 tbsp lemon juice and let sit 5 minutes to activate acidity.
- Prep Time: 20
- Cook Time: 25
- Category: Cake Recipes & Easy Baking Ideas
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg