Lemon-Berry Muffins

Lemon-Berry Muffins

4.8(923)

Cook Time
28 minutes
Total Time
45 minutes
Yield
6 jumbo muffins

How to Make It

1. Step
Preheat the oven to 350°F (180°C) and line a 6-cup jumbo muffin tin with liners.
2. Step
In a large bowl, cream the butter and sugar with an electric hand mixer on medium speed until very fluffy, about 4 minutes. Add the lemon extract and continue beating for another minute. Add the eggs, 1 at a time, beating on medium speed for 30 seconds after each addition. Add the buttermilk and carefully beat to combine. The mixture will look a little grainy, but will come together once the dry ingredients are added.
3. Step
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Step
Sift the dry ingredients into the wet ingredients and beat on medium-low speed to incorporate. Do not overmix.
5. Step
Add the blueberries and carefully fold into the batter using a rubber spatula.
6. Step
Divide the batter evenly between the prepared muffin cups, filling halfway, and sprinkle with more sugar.
7. Step
Bake the muffins for 25-30 minutes, rotating halfway, or until light golden brown. Let the muffins cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
8. Step
Enjoy!

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