Jason’s Blueberry Muffins

Updated February 23, 2016
This image courtesy of Tom Eckerle

Eat them while they are hot.

Makes1 dozen

Cooking Methodbaking



Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

Five Ingredients or LessYes

Mealbreakfast, brunch, tea


Taste and Texturebuttery, fruity, sweet

Type of Dishmuffins


  • 2 tablespoons butter, for coating the muffin tins
  • 2 cups all-purpose flour
  • 1 cup blueberries
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ cup sugar
  • 2 tablespoons butter, melted
  • 2 eggs
  • 1 cup buttermilk
  • 1 teaspoon grated lemon peel
  • 1 teaspoon vanilla extract
  • 12 cup muffin tin


Butter the muffin tin with the 2 tablespoons butter, set aside.

Preheat the oven to 400°.

In a small bowl, toss ¼ cup of the flour with the blueberries and set aside.

In a large mixing bowl, combine the remaining 1 ¾ cups flour, the baking powder, salt, and sugar.

Blend in the melted butter, eggs, and buttermilk.

Mix until the flour is dampened. Add the grated lemon peel and the vanilla extract.

Fold in the blueberries and fill the muffin cups two-thirds full.

Bake for 20 minutes.

Allow the muffins to set for 2 to 3 minutes before removing from the pan.



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