There’s just nothing like a lemon blueberry muffin — providing that it lives up to the promise of everything that a lemon blueberry muffin should be. Light. Lemony. And and a good dose of blueberries that haven’t burst open and dyed the rest of the batter blue. Despite my determination in the past to exercise extreme gentility when stirring blueberries into the batter, I had never managed to keep them even remotely, intact until this time. The solution: just use frozen blueberries. Not rocket science and maybe not that significant in the general scheme of things, but it did make me reasonably happy midweek to feel that I had solved one of life’s vexing challenges. So I got that going for me.
- 1 cup milk
- 1/4 cup freshly squeezed lemon juice
- 2 cups flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup raw sugar
- 1/4 cup butter
- 1 Tbsp. grated lemon zest
- 1 cup frozen blueberries
- 2 Tbsp. raw sugar to sprinkle on top prior to baking
- Preheat oven to 400.
- Mix one Tbsp. of lemon juice with 1 cup of milk and set aside. (Within 5 minutes, a cup of faux buttermilk will be good to go.)
- Sift together flour, baking powder, soda and salt. Cut in butter with a pastry blender or a whisk.
- Whisk together milk, remaining 3 Tbsp. lemon juice, lemon zest, and egg. Add to flour mixture and stir until just combined. Gently fold in blueberries.
- Divide batter into 12 muffin cups coated with non-stick cooking spray or lined with muffin tin liners.
- Sprinkle raw sugar on top prior to baking.
- Bake at 400 for 25 minutes or until muffins spring back when touched.
- Remove muffins from the tin and place on a wire rack to cool.