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Daily Archives: January 21, 2019

dessert,recipes

Lemon Blueberry Muffins

posted on : January 21, 2019 posted by : Kirsten Bell 1 Comment

I love a good, easy, blueberry muffin. There’s nothing more classic, is there? These muffins are so easy – you don’t even need any equipment other than a bowl, spatula and muffin tin. I love these for when we have company in town, because they’re so quick and easy to whip up, but we enjoy them on any weekend (or weekday) morning!

 

 

Flavors In Lemon Blueberry Muffins:

I love how the lemon juice and lemon zest really help to brighten the flavors in these muffins. Classic blueberry muffins are good as is, but lemon and blueberry are such natural compliments, I couldn’t resist! You’ll also notice that these muffins call for cardamom. If you haven’t used cardamom before, it’s a relative to cinnamon, but a little bit lighter. I love it with citrus flavors, and it’s delicious with the blueberries as well! Check out my other cardamom recipes here!

 

 

 

How To Make Buttermilk Substitute For Lemon Blueberry Muffins:

I swear my secret to moist and delicious baked goods is using buttermilk and sour cream! You’ll notice that they’re in most of my recipes, because they’re just so dang good! But I know not everyone keep buttermilk on hand, and sometimes it’s just not worth an extra trip to the store!

Buttermilk is really easy to make at home, all you need is milk and an acid (lemon juice or distilled white vinegar!). Here’s what I do: measure a tablespoon of the acid into a liquid measuring cup. Then top with your milk until it just reaches the 1 cup line (so you’ll have just under a cup of milk in there). Stir together, and let sit for 5 minutes. That’s it!

Print
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Lemon Blueberry Muffins

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  • Author: Kirsten Bell
  • Prep Time: 10 Minutes
  • Cook Time: 18 Minutes
  • Total Time: 28 minutes
  • Yield: 12 Muffins 1x
  • Category: Dessert
  • Method: Baking
Print Recipe

Description

Easy, quick and delicious lemon blueberry muffins! Perfect for weekend mornings!

Ingredients

Scale

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cardamon
1/2 cup sour cream or plain yogurt
1/4 cup buttermilk
3/4 cup granulated sugar
1/4 lemon juice
zest of one lemon
2 eggs
1 teaspoon vanilla
1/2 cup butter, softened
1 1/2 cup blueberries

Instructions

Preheat the oven to 350 degrees, and grease or line a muffin tin. In a medium bowl, whisk together the dry ingredients, flour through cardamom. In another bowl or the bowl of your stand mixer fitted with the paddle attachment, combine the sour cream through butter, mixing until fully combined. Add the dry ingredients, and mix until just combined. Gently stir in the blueberries. Bake 16-20 minutes, or until a toothpick comes out with moist crumbs. Enjoy!

This Celebrated Life