Recipe
Blueberry lemon muffins
Total time:
30 minutes
Yield:
12 standard muffins or approximately 42 mini muffins
Enjoy these fluffy muffins bursting with blueberries and a hint of lemony sweetness in every bite.
Ingredients
- 1 ¾ cups (210 g) all-purpose flour
- 1 tsp (5 mL) baking powder
- 1 tsp (5 mL) baking soda
- ½ tsp (2.5 mL) salt
- ½ cup (125 mL) butter, softened
- ½ cup (125 mL) granulated sugar
- ¼ cup (60 mL) honey
- Zest of 1 lemon
- 2 large eggs
- 1 tsp (5 mL) vanilla extract
- Juice of half a lemon (about 2 tbsp)
- ½ cup (125 mL) sour cream
- ¼ cup (60 mL) milk
- 1 ½ cups (222 g) blueberries (fresh or frozen; do not thaw if frozen)
Preparation
- Preheat the oven to 425°F (220°C).
- Line a 12-cup muffin tin with paper liners or lightly grease; set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
- In a large bowl, cream the butter, sugar, honey and lemon zest with a hand mixer (or whisk) until light and fluffy, about 2 minutes.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and lemon juice.
- Stir in the sour cream until fully incorporated.
- Add the dry ingredients and stir gently until just combined – do not overmix.
- Pour in the milk and stir again just until combined.
- Carefully fold in the blueberries using a spatula. (If using frozen berries, add them straight from the freezer to reduce bleeding.)
- Divide the batter evenly among muffin cups using an ice cream scoop or spoon.
- Bake at 425°F (220°C) for 5 minutes, then—without opening the oven—reduce the temperature to 350°F (180°C) and continue baking for 14–16 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Tips and notes
- For mini muffins: Bake at 350°F (180°C) for 12–14 minutes.
- Why the two temperatures? The high initial temperature helps create a nice domed top, while the lower temperature ensures even baking throughout.
- Freezer-friendly: Let muffins cool completely, then store in an airtight container or bag. Reheat in the microwave for 30–45 seconds or allow to thaw at room temperature.
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