Use lots of blueberries, fresh or frozen will work. We haven’t tried any muffin recipe in an instant pot yet. Just make sure to not forget the lemon juice and lemon zest because that’s what adds so much wonderful brightness and flavor to these outstanding muffins. Originally, buttermilk was the leftover milk after churning butter from whole cream. Divide batter between the 12 muffin liners. Scoop the batter for evenly sized muffins. As an Amazon Associate I earn from qualifying purchases. Because there are so many berries in the batter, these muffins should be baked in a paper cup to contain the juice. All photography and written text on this site is Copyright of BestRecipeBox © 2012 - 2020, unless otherwise noted. You might not think of buttermilk as a flavoring for ice cream, but it works perfectly. Regular milk can be used in it’s place, but I find that buttermilk helps with flavor, texture and the rise. Lemon and blueberry go so well together! Thanks for the recipe! Copyright © 2019 Baking Sense on the Foodie Pro Theme, AmazonBasics Nonstick Carbon Steel Muffin Pan, Baking Weights & Measures Conversion Chart, Baking Tips & Classic Techniques Explained. As an Amazon associate and partners with other affiliate programs, we may earn from your qualifying purchases. As in many of my bread and muffin recipes, buttermilk is used to make these lemon blueberry muffins. ¹ Sour cream made from whole milk (not low fat or fat free) is best for these cupcakes. Each muffin cup will be quite full. Personally I’ve always had a bit of a preference for the smaller, frozen blueberries in my blueberry recipes. It’s probably too late for you to bake these cupcakes today (though they’re actually pretty quick and easy), but I figure they’re super yummy and Summer-y regardless of the holiday, and thought I’d leave you with the recipe anyway. Thanks again. If you don’t want to use blueberries, you can certainly use what ever berries you want. Hope that helps clarify! And to make it even more special, we’ve added flavors of lemon and richness of buttermilk to make these cupcakes fabulous. Have you tried these in an instant pot? Let cool in the pan for 5 minutes. Required fields are marked *. However, it is absolutely delectable and highly recommended. The secret is its sour taste, which adds a little acidity but also a homeyness. This vanilla bean ice cream is not as sweet--but also not as bland--as scoops of vanilla; try it with summer berries or as a topping for fruit crisps and pies. Required fields are marked *. It’s now typically made from pasteurized skim milk, with a culture added to develop the flavor and produce a creamier texture. Drizzling on even a small amount of the lemon glaze really ups the lemon flavor in a fantastic way. Preheat the oven to 375°F. Thank you. We may earn small commissions that goes towards all the costs of running this website and recipe tests. Bake until a toothpick inserted in the center comes out clean, about 20 minutes. In a separate bowl beat together butter and sugar until light and fluffy. Remove from oven and allow to cool slightly. Add lemon zest and mix until combined. Is it best to use fresh blueberries or frozen blueberries in blueberry muffins? Wishing you a wonderful, delicious holiday celebrating America!! Add eggs one at a time, scraping down the bowl after each egg, making sure they are combined well. Lemon bars, lemon cookies and lemon cake are equally delicious. All rights reserved. Buttermilk is lower in fat and cholesterol than regular milk and comes in low-fat varieties. We’ve love to hear the results if you do try them! You’re great!!! Add milk or more powdered sugar as needed to reach a thick, spreadable consistency. So 1/4 cup of that along with 3/4 cup buttermilk. Whisk the dry ingredients to combine. Make a well in the center of the dry ingredients and pour in the wet ingredients. Buttermilk is one of my favorite baking ingredients, and one that I always keep on hand. We’re headed to a neighborhood bbq later this afternoon, and I’m bringing these red, white, and blue lemon buttermilk cupcakes along to share. Stir in the buttermilk, sour cream, and vanilla until smooth and creamy. Preheat the oven to 375º F. Fill 12-muffin tray with muffin liners or grease muffin tin. These muffins are finished off with a light lemon glaze, which is so good you might be tempted to eat it with a spoon! Citrus season has arrived here in Phoenix, therefore it’s time to bake up delicious citrus and lemon recipes. Cool the muffins for 10 minutes, they should still be warm, but not too hot to handle. If you don’t have buttermilk, go ahead and use regular milk, they’ll still be delicious. Stir in the vanilla. Add the egg and vanilla, beat until combined. These Lemon Blueberry Muffins are made with buttermilk for an ultra tender crumb. Delicious Thanksgiving Side Dishes to Save The Day. They’re not dry at all and the fresh blueberries that are baked and cooked in the batter make breaking the muffins in half even more special! Place the remaining 1/2 cup of granulated sugar in another small bowl. The warm and comforting to be baking muffins in the morning and sharing it with everyone for a special breakfast is wonderful. In a bowl combine flour, baking powder, baking soda and salt. Meanwhile, in a large mixing bowl, whisk together the melted butter, sugar, and lemon zest until combined. Serve warm by reheating in a 300-degree oven or microwave on medium-high power. Follow us on Instagram and Facebook and show us your pics by tagging #BestRecipeBox We wanna see! Thanks to the buttermilk, these tender-crumbed beauties stay fluffy and moist, and emerge from the oven barely golden yellow with gently domed tops – perfect for piping on a generous amount of your favorite frosting. The muffins are bursting with juicy berries and topped with butter and crunchy lemon sugar. Buttermilk In Muffins. The lemon buttermilk muffins capture that old-time taste, and guess what--buttermilk marries well with lemon. go a long way flavor-wise and make for slightly sweet, slightly tart lemon muffins, but as perfect as the flavor is, my favorite part might actually … If your thanksgiving looks a little (or a lot) dif, The day after Halloween means it’s basically Chr, Of all the silly food holidays, #nationalsmoresday, If you’ve ever grown cherry tomatoes, at some po, More peach love because I just can't get enough th, Brown sugar peach pie. Fill your morning and kitchen with the wonderful aroma of blueberry lemon buttermilk muffins. Melt the butter in the microwave or in a small sauté pan. ¼ cup lemon juice mixed with 2 tablespoons sugar, for glaze, Broccoli salad with roasted peppers and cashews, Once-Baked Mashed Potatoes With Fried Sage Skins, Very Slow-Roasted Yams With Seven-Herb Sauce, Butter-Crisped Turkey With Roasted Bread Salad. These lemon buttermilk cupcakes begin as a classic white cupcakes, but get a flavorful boost from fresh lemon zest, a generous amount of vanilla, and tangy sour cream and buttermilk. Do not over-mix or as a result muffins may be tough. Lemon Yogurt Breakfast Cake from The View From The Great Island is a fantastic way to get your day going. Sorry if that was confusing – I mean sour cream made from whole milk (not low fat or fat free). The muffins freeze very well. Blueberry Hand Pies and Blueberry Cheesecake Tart are two great recipes for when you want to feed a crowd. Previously I’ve made lemon blueberry bread, however my kids really love the portability of muffins. Stir in the buttermilk. This latest recipe for blueberry lemon muffins are easy and the muffins are super moist and tender. Our orange loaf recipe is always a hit, as is the lemon loaf recipe I like to make. Line 12 muffin cups with paper liners, or grease the cups.