Blueberry Muffins with Lemon Zest

Blueberry Muffins with Lemon ZestI used to have a blueberry muffin recipe on here, but I just wasn’t satisfied with it. This blueberry muffin with lemon zest recipe is so much better! In my Food Prep lab last semester, we studied muffins and it was interesting to me because we were taught that muffins should be dense, small, and frankly kind of unattractive. But in America we expect muffins to be tall, fluffy, pretty, and sweet…so basically, an unfrosted cupcake.Blueberry Muffins with Lemon ZestI needed a blueberry muffin that was dense but not tough, packed full of berries, lightly flavored with zest and spices, and tall. And pretty. I didn’t make this recipe exactly how I was supposed to (which is typical) but I really loved how it turned out. I tried it again and when it turned out just as good, I had to share it with you!Blueberry Muffins with Lemon ZestThese muffins melt in your mouth, and all the blueberries in them make you feel very healthy. Make them on the weekend and you’ll have breakfast done for the week! Well, actually, eat some protein for breakfast too. These go great with bacon and eggs!

 

 

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Blueberry Muffins with Lemon Zest

Servings 12 muffins

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2/3 cup buttermilk
  • 1/4 cup sour cream or Greek yogurt
  • 2 tbsp fresh lemon zest (1-2 small lemons)
  • 2 1/2 cup flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 cups fresh blueberries

Instructions

  1. Preheat oven to 425 F. Fill a muffin pan with paper liners. Set aside.

  2. In a large electric mixing bowl, cream butter and sugar until blended. Beat in eggs one at a time, mixing until combined. Add vanilla, buttermilk, sour cream and lemon zest and beat well. Add flour, baking powder, baking soda, cinnamon and nutmeg all at once. Beat on low just until combined. Batter will be thick and slightly lumpy. Gently fold in blueberries with a rubber spatula. 

  3. Divide mixture among muffin cups, filling each cup full (about a heaping 1/4 cup per muffin cup). Bake for 15-17 minutes or until toothpick inserted into center comes out mostly clean. Cool muffins on wire cooling rack. Muffins stored at room temperature last 2-3 days, in the fridge for up to a week, or in the freezer for up to one month.

Source: Cooking Classy

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