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Lemon Blueberry Muffins

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Prep Time 15 minutes
Cook Time 20 minutes
Servings 12 muffins

Ingredients
  

  • 2 cups + 1 tbsp all-purpose flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1/2 cup neutral oil
  • 2 large eggs
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1.5 cups blueberries

Instructions
 

  • Preheat oven to 425°F and line a muffin tin.
  • Toss blueberries with 1 tbsp flour; set aside.
  • Whisk dry ingredients (2 cups flour, sugar, powder, soda, salt) in a large bowl.
  • Whisk wet ingredients (buttermilk, oil, eggs, zest, juice, vanilla) in a medium bowl.
  • Fold wet into dry until just combined; fold in blueberries.
  • Fill muffin cups; bake at 425°F for 5 mins.
  • Lower heat to 375°F (without opening door) and bake 13–15 more mins.
  • Cool 5 mins in pan, then transfer to a rack.

Notes

Use fresh lemon zest for the best citrus flavor.
Do not thaw frozen berries if using them; fold them in quickly.
The initial high heat is the secret to a high bakery-style muffin top.
Don't overmix the batter to keep the muffins light and tender.