Friday, February 19, 2010

Blueberry Lemon Buttermilk Muffins

I copied this recipe out of a magazine at the doctor's office. I love the texture the buttermilk gives these muffins and the lemon and blueberry flavours are always a hit at our house.
  • 1 cup butter, softened
  • 1 1/2 cups sugar
  • 4 eggs
  • 2 1/2 Tbsp lemon juice
  • 2 Tbsp. lemon zest
  • 1 tsp. vanilla
  • 3 cups flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup buttermilk
  • 1 1/2 cups fresh or frozen blueberries (do not thaw first)

Glaze (optional)

  • 1 1/2 cups icing sugar
  • 3 Tbsp. lemon juice
  • 1 tbsp. lemon zest
  1. Preheat oven to 375º. Place cupcake papers in tins.
  2. Beat butter 3 minutes.
  3. Add sugar gradually and beat 1 minute
  4. Add eggs one at a time.
  5. Add lemon juice, zest and vanilla
  6. Sift flour, baking poweder, baking soda and salt
  7. Add dry ingredients to butter/sugar mix alternately with buttermilk, making 3 additions of each.
  8. Gently fold in blueberries.
  9. Spoon into prepared cupcake tins and bake for 20-25 minutes at 375º or until done.
  10. Glaze (if desired) while still warm. Makes about 2 dozen medium sized muffins.

14 comments:

  1. Those look so yummy! I've been wanting cupcakes for so long now....but I have nowhere to store them in my teeny tiny freezer above (& inside) the fridge....Some day I'll get to!

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  2. YAY! I have all the ingredients to make this! I know I will love them! ♥

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  3. They look delicious! Blueberries and lemon in it, my favorite muffin!

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  4. They look great and sound yummy.
    Blessings,Ruth

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  5. I agree that buttermilk gives muffins such a nice texture....and you can't go wrong with blueberry lemon combination. Kathy (MGCC)

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  6. how many does it make? 1 dozen? I'll give this recipe a try. The last recipe for blueberry muffins I tried resulted in all the berries sinking to the bottom. Still yummy but so hard to get them out of the tin!

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  7. They look so yummy. . .the coffee pot is on.

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  8. I have heard that if you throw just a pinch or two of flour on your fruit and mix it up a little bit before you put it in the recipe, that it will keep the fruit from sinking to the bottom. I've not tried it, but I have read that on several blogs. They look delicious!!!

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  9. i love lemon zest with blueberry
    muffins. yours must taste delicious.

    thank you for sharing the recipe.

    blessings,
    lea

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  10. it does sound like spring. saw our 1st robin today. can't wait to try this one

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  11. THANK YOU for your incredibly warm, homey posts; those of us who grew up with European parents enjoy the terms that have wandered away from our lips (as they have all passed on from this earth)- I lost all my collected recipes in a computer transition and can now start happily anew with your marvelously family-tried/approved recipes!!!Your photos are in-your-face delish!

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  12. I made this yesterday and used Splenda instead of white sugar. They were absolutely delicious. Enjoyed by hungry grandchildren as well as my husband and I.

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  13. I really wish that ladies would comment after they have tried a recipe rather than how tasty a recipe looks. We need constructive comments so we know where to tweak a recipe if need be.

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