Ingredients
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2 Large eggs
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1/2 cup Milk
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1 Lemon
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3 Tbsp (room temperature) Butter
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1 tsp Vanilla Extract
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1 1/2 cups (192g) (all-purpose) Flour
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3/4 cup (150g) Sugar
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1 1/2 tsp Baking Powder
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1/2 tsp Salt
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2 cups (200g), Fresh Blueberries
Directions
Steps
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1
Done
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Preheat oven to 350°F / 180°C. |
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2
Done
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Make the ButtermilkJuice the lemon. Pour the milk into a glass/bowl, save 1 tsp for the batter and add the remainder to the milk. Let sit for 10 min. It will curd with the citric acid and make homemade buttermilk. Set the remaining juice and lemon rind aside. |
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3
Done
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Make the Blueberry Lemon Muffin BatterIn a mixing bowl or mixer (or you could also just use a food processor on low - I did and it worked great), mix the eggs, buttermilk, vanilla, 1 tsp. lemon juice, sugar, and salt. Add baking power and mix it in, then add the flour gradually. Mix in the butter. Grate the lemon skin and add a bit of zest to the batter and fold in the blueberries. |
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4
Done
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Assemble the MuffinsLine your cupcake sheet or muffin pan, or coat with cooking spray or butter. Pour in the batter. Bake on the bottom rack for approx. 22-26 minutes. For jumbo muffin pans, you'll need anywhere from 30-40 minutes. Do the toothpick test or just use your finger - if they spring back - they are ready to eat. |
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5
Done
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Alternative Topping Suggestion - Make Streusel Crumble ToppingYou can quickly add a crunchy topping. Here's my Streusel crumble topping recipe: See recipe here - it takes under 5 min. |
