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Ingredients
Scale
- ½ cup (1 stick / 113 g) unsalted butter, cold, cubed
- ½ cup (100 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 2 to 3 teaspoons lemon zest, from 1 large lemon
- 1 cup (245 g) buttermilk
- 2 large eggs, room temperature
- 2 tablespoons fresh lemon juice
- 2 cups (296 g) blueberries, fresh or frozen, divided
Instructions
- Preheat oven to 400°F and line muffin tins with liners; set aside.
- In a large bowl, combine the cold cubed butter, sugar, flour, baking powder, salt, and lemon zest. Toss to coat the butter with flour, then use your fingers to break down the butter until it resembles a crumbly mixture with pea-sized bits of butter and evenly distributed lemon zest.
- In a medium bowl, whisk together the buttermilk, eggs, and lemon juice. Pour this over the crumbly mixture and stir until just combined; take care not to overmix. The batter will be thick and a little lumpy.
- Gently fold in 1 ¾ cups of blueberries, leaving ¼ cup to sprinkle on top.
- Fill the lined muffin cups with batter all the way, then top with the reserved blueberries.
- Bake for 18 to 22 minutes, or until a toothpick inserted comes out with a few moist crumbs but no wet batter.
- Allow muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
For best results, use room temperature eggs.
If using frozen blueberries, do not thaw them before adding to the batter.
- Prep Time: 15 minutes
- Cook Time: 33 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 199
- Sugar: 10g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg