This is the best lemon-blueberry muffin recipe: dense lemony crumb, loaded with blueberries, with a scone-like texture: what’s not to love? This new family favourite recipe disappears almost as soon as it comes out of the oven.
Blueberry Lemon Scone Muffins
Rated 5.0 stars by 1 users
Category
Breakfast
Cuisine
American
Servings
7 -12
Prep Time
15 minutes
Cook Time
30 minutes
Ingredients
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½ cup unsalted butter, room temperature
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zest of 1 lemon
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1 cup + *1 tablespoon granulated sugar
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1 egg, room temperature
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1 teaspoon vanilla
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2 cups all-purpose or cake flour
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2 teaspoons baking powder
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1½ teaspoon fine salt
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2 cups fresh blueberries
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½ cup milk or buttermilk
Directions
Heat the oven to 375ºF. Cream butter with lemon zest and 1 cup of the sugar until light and fluffy.
Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour; then whisk together the remaining flour, baking powder, and salt.
Add the flour mixture to the batter a little at a time, alternating with the milk. Fold in the blueberries. Note: Batter will be thick. This is OK.
Grease a jumbo muffin tin (or a 12-cup muffin tin… though the jumbo is really fun) with butter or coat with non-stick spray. Distribute batter among muffin cups.
Bake for 30 minutes (or less, roughly 18-25 minutes, if using a 12-cup muffin tin). Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. Let muffins cool in pan for about 7 minutes before serving.
Recipe Note
Optional: Sprinkle batter with remaining tablespoon of sugar to add a crust to the top.