Blueberry Lemon Muffin

Ingredients

• 1/2 cup (1 stick / 113 g) unsalted butter, cold, cubed
• 1/2 cup (100 g) granulated sugar
• 2 cups (250 g) all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 2 to 3 teaspoons lemon zest, from 1 large lemon
• 1 cup (245 g) buttermilk
• 2 large eggs, room temperature
• 2 tablespoons fresh lemon juice
• 2 cups (296 g) blueberries, fresh or frozen, divided

Instructions

1. 1

   Preheat oven to 400°F. Line muffin tins with liners and set aside.

2. 2

   In a large bowl, mix cold cubed butter, sugar, flour, baking powder, salt, and lemon zest. Combine until the mixture resembles crumbs with small pea-sized butter pieces.

3. 3

   In another bowl, whisk buttermilk, eggs, and lemon juice together; pour over the crumbly mixture and stir until just mixed. The batter should be thick and lumpy.

4. 4

   Gently fold in 1 ¾ cups of blueberries, keeping the remaining ¼ cup aside for topping.

5. 5

   Scoop the batter into the lined muffin cups, filling them completely. Top with the reserved blueberries.

6. 6

   Bake for 18 to 22 minutes, checking doneness with a toothpick.

7. 7

   Let muffins cool for about 5 minutes in the tin before transferring to a wire rack.