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Lemon Blueberry Muffins

Tender flavorful muffins made with lots of lemon and berries. The texture is incomparable,  super soft and these come together in ten minutes.
Prep Time 10 minutes
Cook Time 20 minutes
Chill Time 2 hours
Servings 12 standard size muffins

Ingredients

Lemon Berry Muffins

  • Zest of 2 large lemons or 3 small
  • 165g or ¾ cup granulated sugar
  • 1 large egg plus 1 yolk
  • 100g or ½ cup canola grapeseed, or avocado oil, olive oil works too (if you like the flavor)
  • 2 teaspoons pure vanilla extract
  • ½ tsp lemon extract
  • ½ tsp fine sea salt
  • 250g or 2 cups all purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ tsp baking soda
  • 160g or ⅔ cup buttermilk or kefir
  • 1 cup of fresh blueberries, roughly diced strawberries, raspberries or blackberries work too
  • Organic granulated sugar or turbinado sugar for topping or streusel from below

Lemony Muffin Streusel

  • 65 g or ½ cup all purpose flour
  • 2 tablespoons granulated sugar
  • Pinch fine sea salt
  • Zest of 1 lemon
  • 57g or 4 tablespoons butter if using salted, skip the added salt

Instructions

  • In a bowl, rub together the lemon zest and sugar until it resembles wet sand.
  • Add the egg, and yolk and whisk until light and fluffy, about 1 minute.
  • While whisking, pour in the oil and mix for a full minute or two until the batter is cohesive, shiny and fully emulsified.
  • Add the extracts and salt and whisk.
  • Add all of the dry ingredients, then, as you are whisking, add the kefir and mix until just combined.
  • Fold in the berries and cover the bowl with plastic wrap. Set in the fridge for at least two hours or overnight.
  • If you’d like to make the streusel: whisk together the dry ingredients then rub the butter into them until all the flour is covered with butter. It should clump when you squeeze it together.
  • Preheat the oven to 400 F. Line two muffin pans with muffin liners (recipe makes 10-11 muffins depending on how much you fill the cups).
  • Divide the batter between the cups. Sprinkle on the streusel or the granulated/turbinado sugar.
  • Bake for about 20 minutes, until you can press them in the center top and they spring back.
  • Let cool for 5 minutes then remove from pan.
  • Muffins keep great for 2-3 days. Store in an airtight container.

Video

Notes

If you want a really good dome, us a tulip muffin liner and and fill the muffin cups quite full (you'll have closer to ten muffins).