Blueberry Buttermilk Muffins

By Jahel

Ingredients

• 3 c fresh blueberries
• 1 t lemon zest plus 1 T fresh juice
• 2 c sugar divided
• Cooking spray
• 4 c flour
• 1 T baking powder
• 1 t kosher salt
• 3/4 c unsalted butter at room temperature
• 2 eggs
• 1 1/2 t vanilla
• 1 1/2 c buttermilk
• 2 T turbinado sugar

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Combine blueberries, lemon zest and juice, and sugar in bowl. Let stand, stirring occasionally, until berries release their juices, 30-40 minutes. Line muffin tins with paper.

Step 2

Preheat oven to 375. Whisk flour, baking powder, baking soda and salt in a large bowl. Beat butter and remaining 1-1/2 cups sugar with mixer at medium until fluffy, about 5 minutes. Beat in eggs, 1 at a time, then vanilla. Reduce speed to low; add flour mixture, alternating with buttermilk, until just combined. In 2 batches, fold in blueberries and their juices. Spoon into muffin pans, filling just under rim of liners. Top with turbinado sugar.

Step 3

Bake until tops are golden brown and pick comes out clean, about 30 minutes. Let cool 5 minutes. Remove from pans and transfer to rack, let cool 10 minutes.