Honey Blueberry Lemon Muffin Recipe
Blueberry muffins with a tangy twist and made without sugar.
Equipment
- 1 Electric Mixer
- 1 Rubber Spatular
- 2 Medium Mixing Bowls
- 2 6-Muffin Trays Can use 12-muffin trays, but you may need three.
- 1 Whisk
Ingredients
- 1/2 Cup Butter, softened or room temperature
- 1 Lemon, zest only
- 2/3 Cup Honey
- 1 Egg, room temperature
- 1 tsp Vanilla Extract
- 1/2 Cup Milk
- 1 3/4 Cups All Purpose Flour
- 2 tsps Baking Powder
- 1 tsp Sea Salt
- 2 Cups Fresh Blueberries see notes for frozen
- Butter for Greasing Pans
Instructions
- Preheat oven to 375℉.
- Use some butter to grease two 6-Muffin trays.
- Using an electric mixer, cream together softened butter, lemon zest and honey until pale and fluffy.
- Add egg and vanilla extract and continue mixing on medium.
- Reduce speed to low and add milk.
- In a separate bowl, whisk together flour, baking powder and salt.
- Gradually add flour mixture to the batter while mixing it on low speed.
- Using a rubber spatula, gently fold in the blueberries just until incorporated.
- Fill each muffin only about halfway in order to evenly distribute the batter between them. (NOTE: These do make smaller muffins, but I prefer to have more instead of only 6-8 gigantic ones. It also reduces the bake time)
- Bake muffins for about 22 minutes. Check them starting at 20 minutes with a toothpick until it comes out clean. If you're using small muffin trays or frozen blueberries, see notes for baking.
- Let the muffins cool for at least 10 minutes before you try to get them out. This recipe is a little crumblier than some others, so if you try too early it'll make a mess. Once cooled, they should come out easily.
Notes
For Frozen Blueberries
The batter will turn blue when you add them, so try not to over mix. Also, you may need to bake the muffins for a few minutes longer, but check them periodically.
For small (12-Muffin tin) muffins
The bake time may be closer to 18 minutes.
This is an example of the sized muffin trays I prefer to use.