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 the 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 crumbly.
- In a medium bowl, whisk together buttermilk, eggs, and lemon juice; pour into the crumbly mixture and stir until just combined.
- Gently fold in 1 ¾ cups of blueberries, saving ¼ cup for topping.
- Fill the muffin cups with batter to the top and add reserved blueberries on top.
- Bake for 18 to 22 minutes or until a toothpick shows a few moist crumbs.
- Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack.
Notes
For best results, use room temperature ingredients.
You can also substitute frozen blueberries if fresh ones aren’t available.
Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.