Description
Tall, tender, bakery-style muffins made with buttermilk, fresh lemon zest, and juicy blueberries, with a light, fluffy crumb thanks to a little cornstarch.
Ingredients
1 3/4 cups (219 g) all-purpose flour, plus 1 tablespoon for the blueberries
1/4 cup (30 g) cornstarch
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (113 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
2 large eggs, at room temperature
1 tablespoon lemon zest (from about 2 lemons)
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
3/4 cup buttermilk, at room temperature
1 1/2 cups fresh or frozen blueberries
Optional glaze: 1/2 cup powdered sugar and 1 to 2 tablespoons lemon juice
Instructions
1. Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or grease it well.
2. Whisk 1 3/4 cups flour, the cornstarch, baking powder, baking soda, and salt together in a medium bowl.
3. Beat the softened butter, sugar, and lemon zest together on medium-high speed for 3 to 5 minutes, until light and fluffy.
4. Beat in the eggs one at a time, then mix in the lemon juice and vanilla.
5. With the mixer on low, add the dry ingredients in three parts, alternating with the buttermilk, beginning and ending with the flour. Mix only until just combined.
6. Toss the blueberries with 1 tablespoon flour, then gently fold them into the batter by hand.
7. Divide the batter evenly among the muffin cups, filling them to the top.
8. Bake for 20 to 24 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.
9. Cool the muffins in the pan for 5 minutes, then move them to a wire rack. Whisk the powdered sugar with the lemon juice and drizzle over cooled muffins, if desired.
Notes
Original Poulef recipe built on the common buttermilk muffin method: creamed butter and sugar, flour alternated with buttermilk, berries tossed in flour, and a 375°F bake of 20 to 24 minutes. Test the first batch.
Do not overmix, which makes muffins dense. Stop as soon as no dry flour remains.
Nutrition is an approximate estimate per muffin, without the optional glaze, calculated from standard ingredient values.
- Prep Time: 20 minutes
- Cook Time: 24 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 225
- Sugar: 15g
- Sodium: 263mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 52mg