Lemon Blueberry Buttermilk Muffin Recipe
Tender muffins bursting with fresh blueberries, complemented with the tang of citrusy lemon—nothing tastes better. Put away the boxed mix and make these super simple, fresh blueberry muffins at home. It’s so easy and way better. You can make these lemon blueberry buttermilk muffin recipe in no time.
When blueberries are in season, there is no reason not to use them in a homemade muffin. This recipe has just 12 main ingredients and is so easy to make. Using fresh berries will make muffins that burst with flavor, way better than dehydrated berries in a mix. Adding the lemon not only adds a lovely lemon flavor to the muffin but also complements the blueberries perfectly.
What You Need For the Lemon Blueberry Muffin Recipe
- Fresh Blueberries: Blueberry season is at its height from June to August. That is when you will find the most flavorful berries in abundance at farm markets and grocery stores.
- Flour: For a light and fluffy texture, use all-purpose flour.
- Leavening Agents: Both baking powder and baking soda are used.
- Sugars: The muffin uses white sugar, and the glaze uses confectioner’s sugar.
- Buttermilk: The tangy buttermilk complements the sweet berries well. If you prefer, you can substitute whole milk.
- Butter: Melt unsalted butter and slightly brown the butter to add flavor.
- Lemon: Use both the lemon juice and zest.
- Muffin Pan: The cook time and yield is based on a standard 12-cup muffin pan.
- Large Eggs
- Salt
- Vanilla Extract
Step-By-Step How To Guide
- Step 1: Melt the butter in a small pan over medium-high heat and allow the butter to brown slightly. It should just begin to foam on the surface and have a slightly nutty fragrance. Set aside while you prepare your dry ingredients.
- Step 2: In a large bowl, sift together the flour, baking powder, baking soda, and sugar. Add 1 tablespoon of fresh lemon zest and stir.
- Step 3: In another bowl, whisk together the eggs, buttermilk, and slightly cooled melted butter.
- Step 4: Make a well in the dry ingredients, pour in the wet ingredients, and mix.
- Step 5: Fold in the blueberries with a rubber spatula or wooden spoon.
- Step 6: Spoon the muffin batter into the prepared muffin tin lined with muffin cups, and bake in a preheated oven at 400° F for 20-30 minutes, until golden brown.
- Step 7: While the muffins cool on a wire rack, prepare the glaze. Combine confectioner’s sugar with fresh lemon juice and zest. Stir to combine. You want a consistency that allows you to drizzle, so adjust the amount of juice or sugar to thin or thicken.
- Step 8: Once the muffins have cooled, drizzle the tops with the sweet lemon glaze. Enjoy!
Tips For Success
- Tip 1: Fresh, juicy blueberries are best, but if you don’t have access to fresh berries, frozen berries will work as well.
- Tip 2: You can use just about any berry instead of blueberries in this recipe; strawberries work great.
- Tip 3: Make extra; they keep well in an airtight container and freeze even better.
- Tip 4: You can make mini muffins or giant muffins; just adjust the baking time accordingly. The current bake time is based on using standard-sized muffin liners.
- Tip 5: You could use an electric mixer to make the batter, but be careful; overmixing will result in dense muffins.
Give this lemon blueberry buttermilk muffin recipe a try. The combination of fresh blueberries, tangy lemon, and moist buttermilk creates a delightful flavor. Whether you’re enjoying these muffins for breakfast, as a snack, or as a sweet treat, they are bound to become a family favorite. Plus, with the abundance of juicy blueberries in the summer, there’s no better time to whip up a batch of the best lemon blueberry muffins.
Lemon Blueberry Buttermilk Muffins
Ingredients
- 1 1/2 cups fresh blueberries
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powders
- 1/2 teaspoon baking soda
- 3/4 cup sugar
- 1/4 teaspoon salt
- 2 eggs, beaten
- 1 cup buttermilk
- 8 tablespoons unsalted butter melted and browned
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
Lemon Glaze
- 1 cup confectioner's sugar
- 1 1/2 tablespoons fresh squeezed lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 400° F.
- Melt the butter in a small pan over medium-high heat and allow the butter to brown slightly. It should just begin to foam on the surface and have a slightly nutty fragrance. Set aside while you prepare the dry ingredients.
- In a large bowl, sift together the flour, baking powder, baking soda, and sugar. Add 1 tablespoon of fresh lemon zest and stir.
- In another bowl, whisk together the eggs, buttermilk, and slightly cooled melted butter.
- Make a well in the dry ingredients, pour in the wet ingredients, and mix.
- Fold in the blueberries.
- Spoon the muffin batter into the prepared muffin tin lined with muffin cups, and bake for 20-30 minutes, until golden brown.
- While the muffins cool on a wire rack, prepare the glaze. Combine confectioner’s sugar with fresh lemon juice and zest. Stir to combine. You want a consistency that allows you to drizzle, so adjust the amount of juice or sugar to thin or thicken.
- Once the muffins have cooled, drizzle the tops with the sweet lemon glaze.
Very good. Light, fluffy and not oily.