Buttermilk Lemon Blueberry Muffins

Buttermilk Lemon Blueberry Muffins, 9.5 out of 10 based on 4 ratings
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Rating: 9.5/10 (4 votes cast)

We’ve had some readers asking for blueberry recipes lately. This is the season of bursting-with-flavor blueberries, lush u-pick patches, and baked goods infused with the taste of these wonderful berries.  This is a recipe I picked up in the Amish settlement of Unity, Maine where the season is in full swing.  Don’t these look wonderful? The lemon adds a tang to the sweetness of the blueberries, making for a burst of flavors.

Buttermilk Lemon Blueberry Muffins
  • 1 cup softened butter
  • 1 1/ 2 cups sugar
  • 4 eggs
  • 2 1 /2 tablespoons lemon juice
  • 2 tablespoons grated lemon zest
  • 1 teaspoon vanilla
  • 3 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 /2 teaspoon salt
  • 1 cup buttermilk
  • 2 cups blueberries
  • 1 1 /2 cups powdered sugar
  • 3 tablespoons lemon juice
  • 1 tablespoon lemon zest
  1. Preheat oven to 350 degrees.
  2. Lightly greased muffin tins or line tins with cupcake papers.
  3. In a large mixing bowl, combine flour, baking powder, baking soda, and salt, set aside.
  4. In a medium mixing bowl, cream butter and sugar until thoroughly blended.
  5. Beat in eggs, one egg at a time.
  6. Add lemon juice, lemon zest, and vanilla until smooth in consistency.
  7. Beat in flour mixture and buttermilk, alternating dry ingredients with buttermilk, adding about ⅓ each time.
  8. The mixture should be smooth and creamy.
  9. Fold in the blueberries and mix until the blueberries are evenly distributed throughout the batter.
  10. Pour the batter into the muffin tins (greased or use cupcake papers), filling the tins about half full,
  11. Bake until the muffin tops are golden, 20 - 25 minutes.
  12. Allow to cool about 5 minutes, then add the glaze while the muffins are still slightly warm.
  13. Glaze instructions: in a small mixing bowl combine the sugar, lemon juice, and lemon zest until a smooth consistency is achieved.




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