Last Sunday morning while purchasing eggs at the San Clemente farmers’ market, I spotted a flat of blueberries and blackberries I couldn’t resist purchasing. This lemon-blueberry muffin recipe, the best I’ve ever tasted, was on the brain.
The recipe comes from my mother via my aunt via The New York Times. Three notes:
- Make the muffins in a jumbo muffin pan.
- Ensure your butter is at room temperature.
- Don’t skimp on the sugar dusting before baking.
I have safely file this lemon-blueberry muffin recipe in my search-no-further-for-that-ultimate-recipe folder. I hope you approve.
Source: The New York Times
- ½ cup unsalted butter, room temperature
- zest of 1 lemon
- 1 cup + 1 tablespoon sugar
- 1 egg, room temperature
- 1 teaspoon vanilla
- 2 cups all-purpose or cake flour
- 2 teaspoons baking powder
- 1½ teaspoon kosher salt
- 2 cups fresh blueberries
- ½ cup milk or buttermilk
- Heat the oven to 375ºF. Cream butter with lemon zest and 1 cup of the sugar until light and fluffy.
- Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour; then whisk together the remaining flour, baking powder, and salt.
- Add the flour mixture to the batter a little at a time, alternating with the milk. Fold in the blueberries.
- Grease a jumbo muffin tin with butter or coat with non-stick spray. Distribute batter among muffin cups. Sprinkle batter with remaining tablespoon of sugar. Bake for 30 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. Let muffins cool in pan for about 7 minutes before serving.
- Category: Breakfast
- Method: Oven
- Cuisine: American
Keywords: blueberry, muffin, breakfast, brunch, lemon