LEMON BLUEBERRY MUFFINS RECIPE (QUICK & EASY) | KITCHN
For a bright morning muffin, whip up this batch in less than an hour.
Provided by Kelli Foster
Categories Muffin Breakfast Brunch Baked good Side dish
Total Time 2400S
Prep Time 1200S
Cook Time 1200S
Number Of Ingredients 11
Steps:
- Arrange a rack in the middle of the oven and heat the oven to 375°F. Line a standard 12-well muffin pan with paper liners or coat the wells with cooking spray.
- Place 2/3 cup plus 2 tablespoons granulated sugar in a medium bowl. Finely grate the zest from 3 medium lemons into the bowl (about 3 tablespoons). Rub the sugar and zest together with your fingertips until the sugar is moist and the mixture is fragrant, about 30 seconds. Spoon about 2 tablespoons of the lemon sugar into a small bowl and reserve for topping. Juice the lemons into a small bowl until you have 1/4 cup juice.
- Cut 1 stick unsalted butter into 4 pieces and place in a medium microwave-safe bowl. Microwave in 20-second increments, stirring between each, until mostly melted and only a few small pieces remain (they will melt from the residual heat), 40 to 60 seconds total. (Alternatively, melt in a small saucepan on the stovetop over low heat, then pour into a medium bowl.)
- Place 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon kosher salt in a large bowl and whisk to combine.
- Add the lemon sugar to the butter and whisk to combine. Add the lemon juice, 1 cup whole or 2% milk, 2 large eggs, and 1 teaspoon vanilla extract, and whisk until well-combined. Add to the flour mixture and mix with a wooden spoon or rubber spatula until just combined and no dry flour remains; some lumps are fine. Add 1 1/2 cups blueberries and gently fold to combine. The batter will be thick.
- Evenly divide the batter among the prepared muffin wells, filling each one to dome over the top (about 1/2 cup per well). Sprinkle each muffin with 1/2 teaspoon of the reserved lemon sugar.
- Bake until the muffins are domed, light brown, and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Let cool for 5 minutes before removing the muffins from the pan.
Nutrition Facts : SaturatedFatContent 5.4 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 38.4 g, SugarContent 16.6 g, ServingSize Serves 12, ProteinContent 4.8 g, FatContent 9.2 g, Calories 251 cal, SodiumContent 162.5 mg, FiberContent 1.6 g, CholesterolContent 0 mg
LEMON BLUEBERRY MUFFINS RECIPE (QUICK & EASY) | KITCHN
For a bright morning muffin, whip up this batch in less than an hour.
Provided by Kelli Foster
Categories Muffin Breakfast Brunch Baked good Side dish
Total Time 2400S
Prep Time 1200S
Cook Time 1200S
Number Of Ingredients 11
Steps:
- Arrange a rack in the middle of the oven and heat the oven to 375°F. Line a standard 12-well muffin pan with paper liners or coat the wells with cooking spray.
- Place 2/3 cup plus 2 tablespoons granulated sugar in a medium bowl. Finely grate the zest from 3 medium lemons into the bowl (about 3 tablespoons). Rub the sugar and zest together with your fingertips until the sugar is moist and the mixture is fragrant, about 30 seconds. Spoon about 2 tablespoons of the lemon sugar into a small bowl and reserve for topping. Juice the lemons into a small bowl until you have 1/4 cup juice.
- Cut 1 stick unsalted butter into 4 pieces and place in a medium microwave-safe bowl. Microwave in 20-second increments, stirring between each, until mostly melted and only a few small pieces remain (they will melt from the residual heat), 40 to 60 seconds total. (Alternatively, melt in a small saucepan on the stovetop over low heat, then pour into a medium bowl.)
- Place 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon kosher salt in a large bowl and whisk to combine.
- Add the lemon sugar to the butter and whisk to combine. Add the lemon juice, 1 cup whole or 2% milk, 2 large eggs, and 1 teaspoon vanilla extract, and whisk until well-combined. Add to the flour mixture and mix with a wooden spoon or rubber spatula until just combined and no dry flour remains; some lumps are fine. Add 1 1/2 cups blueberries and gently fold to combine. The batter will be thick.
- Evenly divide the batter among the prepared muffin wells, filling each one to dome over the top (about 1/2 cup per well). Sprinkle each muffin with 1/2 teaspoon of the reserved lemon sugar.
- Bake until the muffins are domed, light brown, and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Let cool for 5 minutes before removing the muffins from the pan.
Nutrition Facts : SaturatedFatContent 5.4 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 38.4 g, SugarContent 16.6 g, ServingSize Serves 12, ProteinContent 4.8 g, FatContent 9.2 g, Calories 251 cal, SodiumContent 162.5 mg, FiberContent 1.6 g, CholesterolContent 0 mg
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