Lemon Blueberry Muffins With Buttermilk

Ingredients 12 cup butter softened 1 cup sugar 2 large eggs 2 TBSP grated lemon zest 2 cups all purpose flour 1 12 tsp baking powder 1 tsp baking soda 12 tsp salt 4 TBSP. Beat in flour mixture and buttermilk alternating dry ingredients with buttermilk adding about 13 each time. Whisk together the buttermilk melted butter vanilla and lemon zest in a medium mixing bowl. Lemon Blueberry Muffins.

The Best Blueberry Muffins Recipe From Scratch Cooking Classy

Heres the play-by-play.

Lemon Blueberry Muffins With Buttermilk. In a large mixing bowl whisk together 34 cup of sugar egg lemon zest lemon juice and vanilla. 3 cups 1 Tbsp 384g 8g all purpose flour divided. Place the blueberries in a small bowl and coat with 1 tablespoon of flour Place the flour sugar baking powder and salt in a large mixing bowl and stir to combine.

Bake at 350 for 20-25 minutes or until a cake testertoothpick comes out clean when inserted into the center. Preheat the oven to 400 degrees Fahrenheit. The combination of buttermilk lemon zest and cinnamon with the blueberries balances out the sweetness with tang and warmth making every last bite completely irresistible.

1 Tbsp 1 tsp baking powder. The best thing you can do to your blueberry muffins is to add lemon. Zest a lemon over 1 stick 8 tablespoons butter.

Cream it with a cup of sugar until light and fluffy. Add lemon juice lemon zest and vanilla until smooth in consistency. Sprinkle each muffin with a bit of coarse sugar such as rawturbinado if desired.

Fold in the blueberries and mix until the blueberries are even distributed throughout the batter. Then bake the muffins at. The mixture should be smooth and creamy.

Line a 12-cup muffin pan with paper liners. 1 and ¼ cup 251g granulated sugar. ½ tsp salt.

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