Add a ray of sunshine to any morning with this bright and citrusy Lemon Blueberry Muffin recipe! It's a bakery-quality muffin you can easily make at home.
Place rack in the center of the oven and preheat the oven to 375°. Have ready a standard muffin tin with paper liners, and lightly spritz with nonstick cooking spray. In a small bowl, toss the dried blueberries with 1 tablespoon of flour and set aside.
In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt. Set aside until ready to use.
In a large mixing bowl, whisk together 3/4 cup of sugar, egg, lemon zest, lemon juice, and vanilla. Add the butter and whisk until combined.
Stir in the dry ingredients in 3 additions, alternating with the buttermilk. Gently, fold in the blueberries using a silicone spatula.
Fill the liners or muffin cup 3/4 of the way full, sprinkle with remaining sugar and bake 28-30 minutes, or until the tops are golden brown.
Consider using parchment paper muffin liners. If you don't have this kind, it's best to spray the muffin liners and the pan with cooking spray before adding the batter.
Makes about 16 muffins.
The Anthony Kitchen