Fluffy Lemon blueberry Muffins
This lemon blueberry muffins balance perfectly sweet and tart and they have an extremely moist and fluffy crumb. It's the best breakfast or snack for any time of the day.
Servings: 12
Ingredients
- 100 g Buttermilk
- Juice of 1 lemon 40ml
- 80 g Unsalted butter melted
- 2 Eggs at room temperature
- 2 tsp Vanilla extract
- Zest of 1 and ½ lemon
- 260 g All purpose flour
- 160 g Granulated sugar
- 2 tsp Baking powder
- 1 tsp Baking soda
- ¼ tsp Salt
- 1 Cup Blueberries 200g
Instructions
- In a big bowl beat the eggs, buttermilk, lemon juice, melted butter, vanilla and lemon zest until they are completely combined. It’s a good idea to mix by hand with a hand whisk.
- Sift the flour, baking powder, baking soda and salt and add to the liquid mixture along with the sugar. Mix everything with a rubber spatula or wooden spoon, until just combined. Add in the blueberries and mix.
- Fill the cupcake liners just over ¾ full. Sprinkle each muffin generously with white sugar.
- Bake in a preheated oven at 190 °C or 375°F for 18-20 minutes, until a toothpick inserted in the middle comes out clean.
- Remove from the molds and let cool down.