Best Buttermilk Blueberry Lemon Muffins Recipes

BLUEBERRY LEMON MUFFINS

Steps:

• First, preheat oven to 400 degrees F.
• In a bowl combine flour, baking powder, baking soda and salt. Set aside.
• In a separate bowl beat together butter and sugar until light and fluffy. Add eggs one at a time, scraping down the bowl after each egg, making sure they are combined well. Add lemon zest and mix until combined.
• Add half the wet ingredients to the dry ingredients, stirring by hand until just combined.
• Next add in half the buttermilk and lemon juice, stir until just combined.
• Then add in remaining flour, stirring until just combined. Follow with remaining buttermilk, stirring until just combined.
• Fold in blueberries, mixing until just combined. Do not over-mix or as a result muffins may be tough. Batter will be thick and may be a bit lumpy.
• Scoop batter by quarter cups into a 12 count muffin pan that has been lined with paper liners or greased. Each muffin cup will be quite full.
• Bake for approximately 20 minutes or until a toothpick inserted into the center comes out clean.
• Remove from oven and allow to cool slightly.
• Finally, if topping with lemon glaze, mix powdered sugar and lemon juice until well combined, then drizzle over muffins. Enjoy!

THE BEST BLUEBERRY MUFFINS

Steps:

• Whisk together 2 1/2 cups of the flour and the baking powder in a medium bowl until completely combined. Toss 1 1/2 cups of the blueberries with the remaining 2 tablespoons flour in a medium bowl until completely coated. Whisk together the buttermilk, sour cream, vanilla and salt in a large measuring cup until smooth.
• Arrange a rack in the center of the oven and preheat to 425 degrees F. Spray the top of a 12-cup muffin tin with nonstick spray and line with standard cupcake liners. (It's important to spray the top of the pan because the muffin tops will stick to the pan if you don't.)
• Beat the butter, granulated sugar and lemon zest with an electric mixer on medium-high speed until light and fluffy, occasionally scraping down the sides and bottom of the bowl, 3 to 4 minutes. Add the egg and yolks and continue beating until fully incorporated, about 2 minutes.
• With the mixer on low, add the dry ingredients in 3 additions, alternating with the wet ingredients in 2 additions, beginning and ending with the dry ingredients. Fold in the blueberries until evenly distributed (be careful not to overmix).
• Divide the batter evenly among the prepared muffin cups with a heaping 1/3 cup per muffin. Top the batter with the remaining 1/2 cup blueberries, gently pressing to adhere (you should have 4 to 5 berries per muffin). Sprinkle with the raw sugar.
• Bake the muffins, rotating the pan halfway through, until a tester inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let the muffins cool in the pan for 5 minutes. Then remove the muffins onto the wire rack to cool completely.

BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees. Line muffin tins with paper liners.
• Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and mix together. In a separate bowl, mix together the buttermilk, butter, lemon zest, and eggs. Make a hole in the center of the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a fork just until blended. Fold the blueberries into the batter. Don't over mix! With a standard (2 1/4-inch) ice-cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full.
• Bake the muffins for 20 to 25 minutes, until golden brown.

BUTTERMILK BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, whisk the first six ingredients. In another bowl, whisk yogurt and buttermilk until blended. Add to flour mixture; stir just until moistened. Fold in blueberries. , Fill greased or foil-lined muffin cups two-thirds full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack.