These moist and airy breakfast muffins are filled with jammy ripe blueberries and bright lemon zest. This recipe takes only 15 minutes of prep time and they’re a great breakfast or brunch item to make a day ahead.
key ingredients for jammy blueberry lemon muffins
- Blueberries
- Lemon Zest
- Unsalted Butter
- All Purpose Flour
- Baking Powder
- Vanilla Extract
- Sugar
- Eggs
- Milk
- Salt
key steps for jammy blueberry lemon muffins
- Prep the Blueberries: Wash and pick any remaining stems off of the blueberries. Smash 1.5 cups of the blueberries with the back of a fork. Add 1 tbsp of flour to the remaining 1 cup of blueberries and mix well until all the blueberries are coated with the flour. The flour will prevent the whole blueberries from sinking to the bottom of the muffin tin.
- Mix the Wet Ingredients: In a mixer, cream the butter with sugar until it becomes airy and light. Then add the vanilla extract. Then add the eggs one at a time, beating it into the mixture for about 30 seconds before adding the second egg to the batter. Then add the milk.
- Add the Dry Ingredients: Add the salt and baking powder to the flour. Over the wet batter, sift half the flour mixture and whisk until well combined. Then add the rest of the flour mixture and whisk again until both the wet and dry ingredients are well combined. Fold in the crushed and whole blueberries along with the lemon zest.
- Bake: Line a 12 cup muffin tin with cupcake liners and fill 3/4 of each cup with batter. Sprinkle the tops with sugar. Then bake in the oven for about 30 minutes. To check if the muffins are cooked through, stick a toothpick inside to the middle of the muffin. If the toothpick comes out clean, the muffin is done baking.
Jammy Blueberry Lemon Muffins
Makes 12 muffins
Equipment
- 1 Stand Mixer or Hand Mixer
- 1 12 count Muffin Tin
Ingredients
- 2.5 cups fresh blueberries washed, drained and stems removed
- 1/2 cup unsalted butter (1 stick) softened at room temperature
- 2 eggs
- 1 cup sugar
- 2 tbsp sugar to sprinkle the tops of the muffins
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tbsp all-purpose flour to coat the blueberries
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- Zest of 1 large lemon If you prefer a more lemony muffin, zest 2 lemons
Instructions
- Preheat oven to 375°F.
- Smash 1.5 cups of the blueberries with the back of a fork. Add 1 tbsp of flour to the remaining 1 cup of blueberries and mix well until all the blueberries are coated with the flour. The flour will prevent the whole blueberries from sinking to the bottom of the muffin tin.
Wet Ingredients
- In a mixer, cream the butter with sugar until it becomes airy and light. Then add the vanilla extract. Then add the eggs one at a time, beating it into the mixture for about 30 seconds before adding the second egg to the batter. Then add the milk.
Dry Ingredients
- Add the salt and baking powder to the flour. Over the wet batter, sift half the flour mixture and whisk until well combined. Then add the rest of the flour mixture and whisk again until both the wet and dry ingredients are well combined. Fold in the crushed and whole blueberries along with the lemon zest.
Bake
- Line a 12 cup muffin tin with cupcake liners and fill each cup to the top with batter. Sprinkle the tops with sugar. Then bake in the oven for about 30 minutes. To check if the muffins are cooked through, stick a toothpick inside to the middle of the muffin. If the toothpick comes out clean, the muffin is done baking.
- Remove muffins from tin and cool on a rack for about 20 minutes before serving.
Notes
Storage Tips: Store the muffins uncovered if serving them a day later. Store them covered if you are planning to eat for several days.
