These Lemon-Blueberry Delight Muffins are a refreshing twist on the classic blueberry muffin, featuring a hint of lemon zest for added brightness.
Preheat your oven to 375°F (190°C) and line a muffin pan with paper liners.
Preheating ensures even baking and a good rise for your muffins.
In a mixing bowl, whisk together the butter, sugar, salt, eggs, vanilla extract, and lemon zest until smooth and creamy.
Ensure the butter is softened for easier mixing.
Sift the flour and baking powder into the wet mixture and gently stir until just combined.
Overmixing can make the muffins dense, so stir until you no longer see dry flour.
Fold in the blueberries gently to avoid breaking them.
Coating the blueberries in a bit of flour before folding can prevent them from sinking.
Add the buttermilk and mix gently until the batter is smooth.
Adding buttermilk last ensures a moist and tender crumb.
Scoop the batter evenly into the prepared muffin pan, filling each cup about three-quarters full.
Use an ice cream scoop for evenly sized muffins.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the pan halfway through baking for even cooking.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
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