Buttermilk Blueberry Muffins

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
  1. Preheat oven to 350º, line 2 muffin tins with 16 paper liners.
  2. In the bowl of an electric mixer, cream the butter, lemon zest, and sugar until light and fluffy. Add the egg and vanilla.
  3. In a small bowl, whisk the flour, baking powder, and salt together.
  4. Add the flour mixture in, alternating with the buttermilk.
  5. Toss the blueberries with 1/4 cup flour, and fold into the batter.
  6. Divide the batter among the muffin papers and sprinkle the tops with granulated sugar.
  7. 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.

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