Blueberry Muffins with Meyer Lemons

Just baked muffins on a cooling rack. They're stacked on top of each other

These blueberry muffins with Meyer Lemons are the best muffins for breakfast or afternoon snacks. My kids love them and a tray doesn't last long in my house. The flavors of blueberry and Meyer lemons go so well together and make these muffins taste divine.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword blueberry muffins, blueberry muffins with meyer lemons, Meyer Lemon, Meyer Lemon muffins

Prep Time 10

Cook Time 30

Chilling time 15

Total Time 55

Servings servings

Calories 189kcal

Author Sonila

Equipment

Ingredients

Muffin Batter

2 cups all purpose flour divided, set ¼ cup aside
2 tsps baking powder
pinch salt only if butter is unsalted, otherwise skip
1 stick butter 1 stick butter = ½ cup
1 cup regular sugar
1 tbsp vanilla extract
1.5 cups blueberries divided, set quarter of them aside
1 Meyer lemon juice and then zest the skin
2 eggs
0.5 cup buttermilk

Muffin Top

1 tbsp butter, softened
2 tbsp sugar
1 tbsp flour

Instructions

Muffin Batter

Reserve a small amount of flour on the side. Add the remaining flour to a medium bowl. Then add baking powder and salt. Whisk together and set aside, this is what I refer to as dry ingredients.
Rinse, drain and pat dry the blueberries. Approximately separate a quarter of them in a small bowl, smash with a fork and set aside. Mix the remaining blueberries with the small flour quantity you separated earlier.
Juice Meyer lemon and set aside. Zest the skin until you get about 1 tbsp of zest. Also, preheat oven to 375 degrees Fahrenheit.
Make sure butter and eggs are room temperature. Add butter to a mixing bowl. Start mixing with a handheld mixer. Then add sugar and mix on medium speed until you get a creamy consistency and color starts to lighten up.
Add vanilla extract and Meyer lemon juice and continue mixing. Slowly add 1 egg at a time and mix to incorporate. Add lemon zest as well.
Start adding dry ingredients slowly and alternate with buttermilk, adding a little of each to the mixing bowl at a time until you add all of the dry ingredients and all of the buttermilk. Finally add the smashed blueberries into the batter and mix well. Turn mixer off.
Add floured blueberries in the batter at this point and use a spatula to incorporate well. Scrape the sides and also mix everything well with the spatula so there's no flour visible.
Lightly spray cooking spray on muffin baking tray. Add paper liners.
Scoop batter into all of the slots, spread evenly.

Muffin top

Mix butter, sugar and flour. Add over batter in the baking tray. A little goes a long way, try to spread evenly over the top. You can also just sprinkle sugar on top.
Bake for about 30 minutes. Let cool in the tray for about 10-15 minutes then transfer to a cooking rack to cool completely. Enjoy:)

Notes

If you don't have buttermilk, replace it for milk. It works great since you're using lemon juice anyway.
If you like almond extract, use half vanilla extract and half almond extract for extra flavor.
You can be flexible with blueberry quantity. However, the more you use be mindful that the muffins might not rise too high.
Muffin top - best part of eating muffins:). You can choose to sprinkle just coarse sugar on top of batter in baking tin before baking. You can also make your own mix and add it on top.

Nutrition