
Preheat the oven to 350 degrees. Line muffin tins with paper liners.
In a large bowl combine flour, sugar, baking powder, baking soda, and salt and mix to combine. In a separate bowl, add the buttermilk, butter, lemon zest, and eggs and mix to combine.
Pour the wet ingredients into the dry ingredients. Mix just until blended. Fold the blueberries into the batter to combine. Careful not to over mix!
With a large ice-cream or cookie scoop, scoop the batter into the prepared muffin tin, filling them till they are three quarters full. You can top with coarse sugar for added texture before baking as well. Bake the muffins for 20 to 25 minutes, until golden brown.
Ingredients
Directions
Preheat the oven to 350 degrees. Line muffin tins with paper liners.
In a large bowl combine flour, sugar, baking powder, baking soda, and salt and mix to combine. In a separate bowl, add the buttermilk, butter, lemon zest, and eggs and mix to combine.
Pour the wet ingredients into the dry ingredients. Mix just until blended. Fold the blueberries into the batter to combine. Careful not to over mix!
With a large ice-cream or cookie scoop, scoop the batter into the prepared muffin tin, filling them till they are three quarters full. You can top with coarse sugar for added texture before baking as well. Bake the muffins for 20 to 25 minutes, until golden brown.