Lemon-Berry Muffins
These lemon berry muffins are a burst of sunshine on a cloudy day! Perfect for breakfast or brunch, the tangy lemon balanced with bursts of sweet blueberry will make your taste buds dance with joy.
Tasty Team
August 14, 2023
95% would make again
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 321
- Fat 2g
- Carbs 65g
- Fiber 10g
- Sugar 27g
- Protein 8g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 350°F (180°C) and line a 6-cup jumbo muffin tin with liners.
- 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.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Sift the dry ingredients into the wet ingredients and beat on medium-low speed to incorporate. Do not overmix.
- Add the blueberries and carefully fold into the batter using a rubber spatula.
- Divide the batter evenly between the prepared muffin cups, filling halfway, and sprinkle with more sugar.
- 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.
- Enjoy!
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