Buttermilk Blueberry Lemon Muffins Recipe

Name: Buttermilk Blueberry Lemon Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter at room temp.; 1.5 cups sugar; 4 eggs; 2.5 tbsp lemon juice; 2 tbsp lemon zest; 1 tsp vanilla; 3 cups flour; 2 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt; 1 cup buttermilk; 2 cups fresh blueberries; Glaze:; 1 1/2 cups icing sugar; 3 tbsp lemon juice; 1 tbsp lemon zest

Servings: persons

1 cup butter at room temp.
1.5 cups sugar
4 eggs
2.5 tbsp lemon juice
2 tbsp lemon zest
1 tsp vanilla
3 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
2 cups fresh blueberries
Glaze:
1 1/2 cups icing sugar
3 tbsp lemon juice
1 tbsp lemon zest

1
Preheat oven to 375
2
Muffins tins lined with paper or lightly oiled
3
Using an electric mixer beat the butter until light and fluffy, approx 3 min. Gradually add the sugar and beat for 1 minute longer. Add the eggs one at a time and then the lemon juice, lemon zest and vanilla. The mixture may curdle but that is fine.
4
In a separate bowl, sift dry ingredients.
5
Add the dry to the butter mix alternately with the buttermilk in three additions beginning with flour. When fully mixed, gently fold the blueberries into the batter. Spoon the mix into prepared tin and bake 20 to 25 min or till golden on top. Remove from oven and cool. Make glaze and pour over.

1806

kcal

Calories

103

Fat

205

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup butter at room temp., 1.5 cups sugar, 4 eggs, 2.5 tbsp lemon juice, and more.

Yes, Buttermilk Blueberry Lemon Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buttermilk Blueberry Lemon Muffins

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