The Best Lemon-Blueberry Muffins

The Best Lemon-Blueberry Muffins

6 servings
Adapted from The New York Times This is a long-time favorite recipe. The original recipe calls for making the muffins in a 6-cup jumbo muffin tin, which is especially fun, but which maybe isn't the most practical if you are feeding a small crowd. A 12-cup muffin tin works beautifully.  Salt: If using table salt or Morton kosher salt, use 3/4 teaspoon. If you are sensitive to salt altogether, use 1/2 teaspoon salt.

Ingredients

  • ½ cup unsalted butter

    room temperature, 113 g

  • zest of 1 lemon
  • 1 cup + 1 tablespoon sugar

    214 g

  • 1 egg

    room temperature

  • 1 teaspoon vanilla
  • 2 cups all-purpose or cake flour

    256 g

  • 2 teaspoons baking powder
  • 1½ teaspoon Diamond Crystal kosher salt

    see notes above

  • 2 cups fresh blueberries
  • ½ cup milk or buttermilk

Directions

  1. 1

    Heat the oven to 375ºF. Cream butter with lemon zest and 1 cup of the sugar until light and fluffy.

  2. 2

    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.

  3. 3

    Add the flour mixture to the batter a little at a time, alternating with the milk. Fold in the blueberries. Note: Batter will be thick. This is OK. 

  4. 4

    Grease a jumbo muffin tin (or a 12-cup muffin tin… though the jumbo is really fun) with butter or coat with non-stick spray. Distribute batter among muffin cups. Sprinkle batter with remaining tablespoon of sugar. Bake for 30 minutes (or less if using a 12-cup muffin tin). 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.

The Best Lemon-Blueberry Muffins

The Best Lemon-Blueberry Muffins

4.9(310)52 min6 servings

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Ratings & Reviews

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Based on 310 ratings

alexandracooks.com
4.9(310 reviews)
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About this Recipe

Craving a classic treat that brightens any morning? These The Best Lemon-Blueberry Muffins, adapted from a beloved New York Times recipe, deliver a burst of fresh flavor perfect for any occasion.

What sets these muffins apart is their thoughtful design, offering flexibility for your kitchen. Whether you prefer the impressive size of jumbo muffins or the practicality of a standard 12-cup tin, this recipe adapts effortlessly. Plus, precise salt guidance ensures a perfectly balanced taste every time, letting you tailor it to your preference.

Prepare for a delightful experience, where the vibrant zest of fresh lemon perfectly complements the sweet, juicy burst of blueberries in every tender bite. You’ll find these muffins are satisfyingly substantial yet wonderfully comforting, making them a superb start to your day or a lovely afternoon pick-me-up. The recipe's adaptability means you can easily cater to a small family breakfast or a larger gathering with friends.

Customization & Variations

The recipe thoughtfully includes notes for adjusting the salt quantity based on your preference or the type you have on hand: use ¾ teaspoon if you have table salt or Morton kosher salt, or opt for ½ teaspoon if you're sensitive to salt altogether. You also have the choice of using either standard milk or richer buttermilk, allowing for a subtle variation in tang and texture to suit your taste, without compromising on flavor.

These Lemon-Blueberry Muffins are ideal for a leisurely weekend breakfast, a festive brunch spread, or simply as a comforting snack with your favorite coffee or tea.

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