Lemon Blueberry Muffins

Tender blueberry muffins are accented with bright lemon for the perfect spring or summer breakfast.

Prep Time 15

Cook Time 18

Total Time 33

Servings muffins

Preheat oven to 425°F. Line 12 standard muffin cups with paper liners or spray with nonstick cooking spray.
In a large bowl, add the lemon zest, granulated sugar and brown sugar. Mix the ingredients together with your fingertips until the sugar is moistened and fragrant.
2 teaspoons lemon zest, ½ cup granulated sugar, ¼ cup light brown sugar
To the sugar mixture, add the flour, baking soda and salt. In another bowl, combine the egg, lemon juice, buttermilk and oil. Create a small well in the dry ingredients, pouring the wet ingredients into the well and stirring just to combine. Gently fold in the blueberries.
2 ¼ cups all-purpose flour, ¾ teaspoon baking soda, ¼ teaspoon fine sea salt, 1 large egg, ¼ cup fresh lemon juice, ¾ cup buttermilk, 6 tablespoons vegetable oil, 6 ounces fresh blueberries
Divide batter evenly into the prepared muffin wells. The wells will be very full. Sprinkle the tops with coarse sugar.
Coarse sugar for topping
Bake at 425°F for 10 minutes. Leaving the oven door closed, set the oven temperature to 350°F and continue to bake for another 7-9 minutes, until the tops are golden and a toothpick inserted into the center comes out clean.
Let muffins cool in the pan for about 5 minutes before removing them to a wire rack to finish cooling.

If using frozen blueberries, do not thaw them before adding them to the batter.
You may substitute the vegetable oil for any neutral-flavored oil, such as avocado oil.
For a dairy-free version, make a buttermilk substitute using dairy-free milk.
For a vegan version, substitute the buttermilk as noted above and swap the egg for a flax egg (1 tablespoon ground flax + 3 tablespoons water; allow to thicken for 5 minutes).
My favorite coarse sugar for topping muffins and quick breads is Sugar in the Raw Turbinado Cane Sugar.

Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
Frozen muffins can be microwaved for 30-60 seconds to thaw and warm them through.