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95% would make again

Lemon-Berry Muffins

Tasty Team

Total Time

45 minutes

45 min

Prep Time

10 minutes

10 min

Cook Time

28 minutes

28 min

Total Time

45 minutes

45 min

Prep Time

10 minutes

10 min

Cook Time

28 minutes

28 min

Ingredients

for 6 jumbo muffins

  • 2 cups all purpose flour (250 g)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 stick unsalted butter, room temperature
  • 1 ¼ cups granulated sugar (250 g), plus more for sprinkling
  • 1 ½ teaspoons Mccormick® lemon extract
  • 2 large eggs, room temperature
  • ½ cup buttermilk (120 mL), room temperature
  • 6 oz fresh blueberry (170 g)

Special Equipment

  • muffin tin, 6 cup, jumbo
  • muffin tin liner

Nutrition Info

  • Calories 319
  • Fat 2g
  • Carbs 64g
  • Fiber 1g
  • Sugar 27g
  • Protein 8g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 350°F (180°C) and line a 6-cup jumbo muffin tin with liners.
  2. In a large bowl, cream the butter and sugar with an electric hand mixer on medium speed until very fluffy, about 4 minutes. Add the lemon extract and continue beating for another minute. Add the eggs, 1 at a time, beating on medium speed for 30 seconds after each addition. Add the buttermilk and carefully beat to combine. The mixture will look a little grainy, but will come together once the dry ingredients are added.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Sift the dry ingredients into the wet ingredients and beat on medium-low speed to incorporate. Do not overmix.
  5. Add the blueberries and carefully fold into the batter using a rubber spatula.
  6. Divide the batter evenly between the prepared muffin cups, filling halfway, and sprinkle with more sugar.
  7. Bake the muffins for 25-30 minutes, rotating halfway, or until light golden brown. Let the muffins cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
  8. Enjoy!

Ingredients

for 6 jumbo muffins

  • 2 cups all purpose flour (250 g)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 stick unsalted butter, room temperature
  • 1 ¼ cups granulated sugar (250 g), plus more for sprinkling
  • 1 ½ teaspoons Mccormick® lemon extract
  • 2 large eggs, room temperature
  • ½ cup buttermilk (120 mL), room temperature
  • 6 oz fresh blueberry (170 g)

Special Equipment

  • muffin tin, 6 cup, jumbo
  • muffin tin liner

Nutrition Info

  • Calories 319
  • Fat 2g
  • Carbs 64g
  • Fiber 1g
  • Sugar 27g
  • Protein 8g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 350°F (180°C) and line a 6-cup jumbo muffin tin with liners.
  2. In a large bowl, cream the butter and sugar with an electric hand mixer on medium speed until very fluffy, about 4 minutes. Add the lemon extract and continue beating for another minute. Add the eggs, 1 at a time, beating on medium speed for 30 seconds after each addition. Add the buttermilk and carefully beat to combine. The mixture will look a little grainy, but will come together once the dry ingredients are added.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Sift the dry ingredients into the wet ingredients and beat on medium-low speed to incorporate. Do not overmix.
  5. Add the blueberries and carefully fold into the batter using a rubber spatula.
  6. Divide the batter evenly between the prepared muffin cups, filling halfway, and sprinkle with more sugar.
  7. Bake the muffins for 25-30 minutes, rotating halfway, or until light golden brown. Let the muffins cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
  8. Enjoy!

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