How To Make Lemon-Berry Muffins
By combining the zesty taste of lemons and the tangy sweetness from fresh blueberries, you get a flavorful muffins recipe that’s worthy of serving.
Serves:
Ingredients
- 2cupsall purpose flour
- 2tspbaking powder
- ½tspbaking soda
- 1tspkosher salt
- 1stickunsalted butterroom temperature
- 1¼cupsgranulated sugarplus more for sprinkling
- 1½tspMccormick® lemon extract
- 2largeeggsroom temperature
- ½cup½ cup buttermilkroom temperature
- 6ozfresh blueberry
- 6tinmuffin cupjumbo
- muffin tin liner
Instructions
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Preheat the oven to 350 degrees F (180 degrees C) and line a 6-cup jumbo muffin tin with liners.
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In a large bowl, cream the butter and sugar with an electric hand mixer on medium speed until very fluffy, about 4 minutes. Add the lemon extract and continue beating for another minute.
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Add the eggs, 1 at a time, beating on medium speed for 30 seconds after each addition. Add the buttermilk and carefully beat to combine. The mixture will look a little grainy, but will come together once the dry ingredients are added.
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In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
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Sift the dry ingredients into the wet ingredients and beat on medium-low speed to incorporate. Do not overmix.
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Add the blueberries and carefully fold into the batter using a rubber spatula.
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Divide the batter evenly between the prepared muffin cups, filling halfway, and sprinkle with more sugar.
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Bake the muffins for 25 to 30 minutes, rotating halfway, or until light golden brown. Let the muffins cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
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Enjoy!
Nutrition
- Calories: 665.93kcal
- Fat: 24.04g
- Saturated Fat: 11.61g
- Trans Fat: 0.62g
- Monounsaturated Fat: 6.24g
- Polyunsaturated Fat: 4.37g
- Carbohydrates: 102.74g
- Fiber: 3.38g
- Sugar: 45.60g
- Protein: 11.39g
- Cholesterol: 125.54mg
- Sodium: 558.18mg
- Calcium: 273.11mg
- Potassium: 196.17mg
- Iron: 3.88mg
- Vitamin A: 182.01µg
- Vitamin C: 3.71mg
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