Blueberry & Lemon Recipe

Prepare and preheat

Preheat the oven to 400°F (200°C). Line a 6- or 12-cup muffin tin with paper liners or lightly grease the cups. If using a 12-cup pan, you'll make about 10–12 standard muffins; a 6-cup pan will make larger muffins. Place a rack in the center of the oven.

Combine dry ingredients

In a large mixing bowl, whisk together the all-purpose flour (2 cups), granulated sugar (3 tbs), baking powder (2 tsp), and fine sea salt (1 tsp) until evenly distributed.

Combine wet ingredients

In a separate medium bowl, whisk the large egg until lightly beaten. Add the whole milk (3 tbs), buttermilk (3 tbs), melted cooled unsalted butter (1 tbs), vegetable oil (3 tbs), fresh lemon zest (1 tbs), fresh lemon juice (2 tsp), and vanilla extract (1 tsp). Whisk until smooth and combined.

Mix wet into dry

Make a well in the center of the dry ingredients and pour in the wet mixture. Fold gently with a spatula or wooden spoon just until the dry ingredients are moistened and you no longer see large streaks of flour. Do not overmix — the batter should be slightly lumpy.

Fold in blueberries

Gently fold the fresh blueberries (1 cup) into the batter. If using very large berries, you can cut a few in half. Stir only until they are evenly distributed to avoid breaking them and turning the batter purple.

Portion the batter

Spoon the batter into the prepared muffin cups, filling each about 3/4 full. If desired, sprinkle a little coarse or turbinado sugar (1 tsp) on top of each muffin for sparkle and crunch.

Bake

Bake at 400°F (200°C) for 5 minutes, then reduce oven temperature to 375°F (190°C) and continue baking for 12–16 minutes (12–18 minutes for larger muffins) or until the tops are golden and a toothpick inserted into the center comes out with a few moist crumbs. Total bake time ~17–21 minutes depending on muffin size and oven.

Cool in pan then rack

Remove muffins from oven and allow them to cool in the pan for 5–7 minutes. Gently transfer the muffins to a wire rack and cool for another 15–20 minutes before glazing.

Prepare lemon glaze

In a small bowl, whisk the powdered sugar (3 tbs) with fresh lemon juice (use the remaining portion of the 2 tsp or an extra 1 tsp if needed) and warm water (1 tsp) until smooth and pourable. Adjust consistency with tiny amounts of water or sugar: glaze should be thick but drizzleable.

Glaze and serve

Drizzle the lemon glaze over the cooled muffins using a spoon. Allow the glaze to set for 10–15 minutes. Serve at room temperature. Leftovers can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 5 days. Reheat gently before serving if chilled.