These muffins are irresistible! It took a couple of attempts and I made a huge mess in the kitchen (as usual), but I was so pleased with how these turned out! They are the perfect muffins to whip up during the warmer months. They are wonderful with a cup of coffee for breakfast or even as a sweet treat after dinner! The blueberry and lemon flavors complement each other so well and the pecan pieces add a nice crunch! They are fluffy and FRESH, thanks to the lemon juice and lemon zest. I went overboard on the fresh lemon juice. I can't get enough and the smell makes me happy!
I was going for bakery-style muffins here, so I packed the baking cups full of batter! I ended up only having enough for 10 muffins. Also, I generously sprinkled the muffins with sparkling sugar prior to baking for some added texture. It makes them look extra yummy. I didn't measure it, so just sprinkle to your heart's content!
I am all about clean eating, so these could be lightened up by substituting the buttermilk for 2% milk and using light sour cream. Gluten free flour would probably work fine in these as well!
Blueberry Lemon Muffins
Yield: 10- 12 muffins
1. Preheat oven to 375 degrees. Line a muffin pan with baking cups or spray with non-stick cooking spray.
2. Combine all of the dry ingredients (flour, baking powder, and salt) in a mixing bowl, reserving 1 tsp. of flour for later use, and whisk together.
3. Wash the blueberries and pat dry with paper towels. Combine them with the reserved flour in another bowl and stir gently to coat well. Set aside.
4. Cream the sugar and butter in the bowl of a stand mixer, using the paddle attachment, for a couple of minutes or until the mixture appears fluffy.
5. Add the vanilla, lemon juice, and lemon zest to the butter and sugar mixture and mix. Next, add one egg at a time, mixing well after each addition.
6. Add 1/3 of the flour mixture and mix just until combined. Do not over-mix at any point. Then add the sour cream and mix again. Add another 1/3 of the flour mixture and mix briefly. The buttermilk should be added next and mixed. Add the final 1/3 of the dry ingredients and mix once more.
7. Gently fold the blueberries into the batter using a spatula.
8. Fill the baking cups with batter and sprinkle with sanding sugar.
9. Bake for approximately 20 minutes or until a toothpick inserted into the muffins comes out clean. Allow the muffins to cool completely before transferring them to a Ziploc bag or air tight container.
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