Sunday is kind of a “get ready for the upcoming week” day. There’s grocery shopping, laundry, and baking something in case someone lingers in bed a little too long to have a proper breakfast.
The addition of buttermilk along with the lemon zest gives the muffins a tangy flavor while adding very little fat. Buttermilk also helps tenderize the gluten in the batter, giving baked goods a softer texture. These are definitely worth dragging out the muffin tins for!
- 1/2 cup butter, room temperature
- zest of one lemon
- 3/4 cup of granulated sugar + 2 tablespoons
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cups flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 cup buttermilk*
- 1 pint blueberries
- 1/4 cup flour
- 1 tablespoon granulated sugar
- Preheat oven to 350º, line 2 muffin tins with 16 paper liners.
- In the bowl of an electric mixer, cream the butter, lemon zest, and sugar until light and fluffy. Add the egg and vanilla.
- In a small bowl, whisk the flour, baking powder, and salt together.
- Add the flour mixture in, alternating with the buttermilk.
- Toss the blueberries with 1/4 cup flour, and fold into the batter.
- Divide the batter among the muffin papers and sprinkle the tops with granulated sugar.
- Bake for 25 minutes, testing with a toothpick. Let cool for 15 minutes in pans, then transfer to a wire rack.
* If you have no buttermilk – measure 1/2 tablespoon of white vinegar into a measuring cup, then fill with milk to the 1/2 cup line. Let sit for 10 minutes before using.