Description
These Blueberry Lemon Cake Muffins are a bakery-style treat that lives up to their name, bridging the gap between a breakfast muffin and a decadent slice of pound cake. Bursting with fresh blueberries and bright lemon zest, they offer a tender, buttery crumb that is perfect for any morning craving. With a crunchy sugar top and a moist, dense interior, these muffins are sure to become a household favorite.
Ingredients
- 1/2 cup (113g) unsalted butter, room temperature
- Zest of 1 lemon
- 1 cup + 1 tablespoon (214g) granulated sugar, divided
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 cups (256g) all-purpose flour or cake flour, divided
- 2 teaspoons baking powder
- 1 1/2 teaspoons Diamond Crystal kosher salt (use 3/4 tsp if using table salt)
- 2 cups fresh blueberries
- 1/2 cup milk or buttermilk, room temperature
Instructions
Prep and Cream
Preheat your oven to 375°F (190°C). Grease a jumbo muffin tin (6 cups) or a standard muffin tin (12 cups) generously with butter or non-stick spray. In a large bowl or stand mixer, cream the room temperature butter with the lemon zest and 1 cup of the sugar until the mixture is light and fluffy (about 2-3 minutes).
Add Wet Ingredients
Beat in the egg and vanilla extract until fully combined and smooth.
Prepare the Berries
In a small bowl, toss the fresh blueberries with 1/4 cup of the flour. This coating prevents the berries from sinking to the bottom of the muffins.
Mix Dry Ingredients
In a separate medium bowl, whisk together the remaining 1 3/4 cups flour, baking powder, and salt.
Combine Batter
Add the dry flour mixture to the wet butter mixture a little at a time, alternating with the milk (or buttermilk). Mix gently just until the flour disappears. Do not overmix.
Fold
Gently fold the flour-coated blueberries into the batter by hand. The batter will be very thick; this is normal and helps support the fruit.
Fill and Top
Distribute the batter evenly among the muffin cups (filling them almost to the top). Sprinkle the tops of the batter with the remaining 1 tablespoon of sugar for a crunchy crust.
Bake
Bake for 30 minutes if using a jumbo tin, or 18–25 minutes if using a standard 12-cup tin. They are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Cool
Allow the muffins to cool in the pan for about 7 minutes before transferring them to a wire rack.
Notes
The Flour Toss: Do not skip tossing the blueberries in the reserved 1/4 cup of flour. This friction helps the heavy fruit cling to the batter, ensuring you get berries in every bite rather than a soggy layer at the bottom.
Batter Consistency: Don’t be alarmed by the thickness of the batter. It is meant to be dense (like a pound cake) to support the high dome and the fruit content.
Salt Type: This recipe calls for Diamond Crystal kosher salt. If you are using standard table salt or Morton’s kosher salt, reduce the amount by half to avoid overly salty muffins.
Room Temp Ingredients: Ensure your butter, egg, and milk are at room temperature. This creates a smooth emulsion and a fluffier texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast / Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Standard Muffin (1/12 of recipe)
- Calories: 245
- Sugar: 18g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: blueberry lemon muffins, cake muffins, bakery style muffins, jumbo blueberry muffins, lemon zest recipes, breakfast baking, moist muffin recipe