Description
Fluffy and light muffins with fat blueberries and a hint of lemon with sugary, buttery tops! The best blueberry muffin recipe out there.
Ingredients
Scale
- 2 cups flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- zest of one lemon
- 2 egg
- 3/4 cup buttermilk (or regular milk works too)
- 1/2 cup butter*, softened
- 1 cup fresh frozen blueberries
Topping:
- 1/4 cup butter, melted
- 1/2 Tb lemon juice
- 1/2 cup sugar
Instructions
- Mix dry ingredients and set aside. Beat egg, milk and butter. Add dry ingredients and lemon zest. Stir gently to combine. Fold in blueberries. Bake at 375 degrees for 20-25 minutes. Combine butter and lemon juice. While the muffins are still warm, dip the tops in the butter and lemon juice, then dip in sugar. Makes 12 muffins.
- *Grandma used shortening which creates a better texture but I substitute butter because I try to avoid shortening and I love the taste of butter! It works great either way.