Lemon Blueberry Muffins

Name: Lemon Blueberry Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: For the Batter:; 3 1/2 cups flour; 1/2 cup sugar; 4 teaspoon baking powder; 1 teaspoon salt; 4 eggs; 1 cup buttermilk; 1/2 cup sour cream; 1/2 cup butter (melted); 1 teaspoon lemon extract; 1 teaspoon lemon zest; 2 cups blueberries; For the Topping:; 1/4 cup brown sugar; 1/4 cup pecans (chopped)

Prep: 10 mins

Cook: 25 mins

Total: 35 mins

Servings: 12 servings

Yield: 24 muffins

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Sunday mornings will never be the same. These classic lemon blueberry muffins with a pecan and brown sugar crumb topping are a beautiful way to start the day. Pile them high in a bread basket and pass around the table as everyone enjoys their morning coffee. They're also a lovely snack to add to lunchboxes.

The prominent lemon flavor in these muffins comes from a combination of both fresh lemon zest and lemon extract. The tartness of the lemon pairs perfectly with the blueberries in this breakfast treat. The moist crumb of the muffins is juxtaposed with the sweet crunch of the nutty topping. They are sure to become a family favorite and a weekly tradition.

Easy Cherry Muffins

For the Batter:

3 1/2 cups all-purpose flour
1/2 cup sugar
4 teaspoons baking powder
1 teaspoon salt
4 large eggs
1 cup buttermilk
1/2 cup sour cream
1/2 cup (4 ounces) unsalted butter, melted
1 teaspoon lemon extract
1 teaspoon lemon zest
2 cups blueberries

For the Topping:

1/4 cup brown sugar
1/4 cup pecans, chopped

Gather the ingredients. Preheat the oven to 350 F. Prepare the muffin tins by coating with non-stick cooking spray or lining with paper liners.

Kristina Vanni
In a large bowl, mix together the flour, sugar, baking powder, and salt. Set aside.

Kristina Vanni
In another large bowl, beat together the eggs, buttermilk, sour cream, melted butter, lemon extract, and lemon zest.

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Combine dry ingredients with wet ingredients and mix until just blended. Over-mixing can cause the muffins to be dense and not rise. Stir just until the dry ingredients are moistened.

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Gently fold in blueberries. Do not overmix.

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Divide mixture among 24 muffin cups.

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In a small bowl, combine brown sugar, pecans, and cinnamon for the crumb topping.

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Top the muffin batter with the crumb mixture. (Cups will be filled to the top.) Bake for 20 to 25 minutes.

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Serve and enjoy for breakfast or brunch.

Tips

When purchasing fresh blueberries, look for berries that are firm, dry, plump and smooth-skinned. The size of the berries isn’t an indicator of maturity, but the color is important. The best blueberries should be a deep purple-blue to blue-black. Avoid reddish blueberries because they aren’t ripe, and they won’t ripen once they are picked Any blueberries that look soft or shriveled or have any signs of mold should also be avoided.
Fresh blueberries should be kept in the refrigerator in their original plastic pack or in a covered bowl or container. Only wash the berries just before use, otherwise, they can get soggy in the refrigerator.
If you want to make these muffins when blueberries are not in season, frozen berries also work well.
Using paper liners reduces wear and tear on the nonstick finish of your muffin pan.

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Nutrition Facts (per serving)
329	Calories
13g	Fat
46g	Carbs
7g	Protein

Nutrition Facts
Servings: 12
Amount per serving
Calories	329
% Daily Value*
Total Fat 13g	17%
Saturated Fat 7g	33%
Cholesterol 89mg	30%
Sodium 467mg	20%
Total Carbohydrate 46g	17%
Dietary Fiber 2g	6%
Total Sugars 16g
Protein 7g
Vitamin C 3mg	15%
Calcium 147mg	11%
Iron 2mg	13%
Potassium 141mg	3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.