Blueberry Lemon Muffins

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These Blueberry Lemon Muffins are moist, flavorful, and gorgeous! They break down all meal time rules. We love them for breakfast, brunch, and dessert. There are no boundaries when it comes to these beauties. People will think you bought them! Make these and your whole house will smell like a bakery. Don't you love that aroma and the feel goods that come with it? 

This recipe is dedicated to my husband, the blueberry hater yet this Blueberry Lemon Muffin lover. 
 ðŸ“¸ The Recipe Sherpa
Prep Time:        20 mins
Bake Time:       25 mins
Oven Temp:      375 degrees F
Yields 12 Muffins
Ingredients - The ingredients are grouped to simplify the prepping and baking process. 
Wet - Mix and set aside
  • Vegetable oil - 1/2 cup
  • Buttermilk - 1/2 cup (Don't have any? See Tips & 411)
  • Vanilla Extract - 1 tsp
Dry - Mix and set aside
  • AP Flour - 1 ¾ cups
  • Salt - 1/4 tsp
  • Baking Powder - 2 tsp
Separate Dry - Mix and set aside
  • Sugar - 2/3 cup
  • Lemon Zest - 1 lemon (med / large)
Set Aside 
  • Eggs - 2 large
  • Fresh Blueberries - 1 cup + ¼ cup
Crumble Topping - Mix and set aside
  • AP Flour - 1/4 cup
  • Sugar - 2½ tbs
  • Butter - 2 tbs melted
Method
  • Add the eggs to the sugar/lemon zest mixture. Using a hand mixer, whisk until it turns into a bright yellow and the sugar is mostly dissolved.
  • Keep whisking while pouring in the Wet mixture (oil, buttermilk, vanilla). 
  • Add the Dry ingredients and mix by folding until all the flour is barely incorporated. Do not over mix. Fold in the 1 cup of blueberries. See Tips & 411. 

  • Line a cupcake pan with cupcake liners. Fill each about 2/3 - 3/4 full. Use the remaining ¼ cup of blueberries to top sparse areas. Top with the crumble.
  • Bake in a preheated oven for 25 minutes. When done, check for doneness with a toothpick. Let cool for a few mins then carefully remove and place on a wire rack to cool. And you are done!!
Tips and 411
  • Buttermilk - I NEVER buy buttermilk. It always goes bad before I can use it all up so I make my own when I need it. 
    • Standard Recipe: 1 cup whole milk + 1 tbs fresh lemon juice (or vinegar). 
    • Mix this before you start your recipe. It will be curdled and ready by the time you need it (roughly 10-15 minutes) 
    • For this Blueberry Lemon Muffin recipe, I used ½ cup of milk + ½ tbs lemon juice.
  • Mixing Dry into Wet - Over mixing will result in a dense, heavy muffin. It's ok to see lumps. Only mix until the flour is barely incorporated.
  • For cupcake pans - https://amzn.to/31bQ8sv
  • The hand mixer I use also comes with dough hooks and frother, that will be useful in some of my other recipes - https://amzn.to/

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