Buttermilk Blueberry Muffins

buttermilk-blueberry-muffins-004

Buttermilk Blueberry Muffins

  • ½ cup (1 stick) unsalted butter, room temperature
  • 2 teaspoons lemon zest (zest from 1 large lemon)
  • ¾ cup plus 3 tablespoons sugar, divided
  • 1 egg, room temperature
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour, divided
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 cups fresh or frozen blueberries
  • ½ cup buttermilk
  • Preheat the oven to 350 degrees.
  1. In a large bowl, cream butter, lemon zest and all but one tablespoon of the sugar until fluffy.
  2. Combine the egg and vanilla and whisk until combined. Set aside.
  3. Toss the blueberries with ¼ cup of flour. Set aside.
  4. In a separate mixing bowl, whisk together the remaining flour, baking powder and salt.
  5. If using a stand mixer, switch to the paddle attachment. With the mixer running on low, add ⅓ of the flour mixture to the butter mixture, alternating with half of the buttermilk. Repeat, ending with the flour mixture. Continue to mix until ingredients are well incorporated.
  6. Turn off mixer. Fold in the blueberries.
  7. Coat muffin pan with cooking spray or cupcake liners. Fill each cup 2/3 full with batter.
  8. Sprinkle the top of each muffin with 1 tablespoon of sugar.
  9. Bake for 45-55 minutes or until a toothpick inserted near the center comes out clean.
  10. Remove from oven. Allow to cool for 15 minutes before serving.