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Blueberry Lemon Buttermilk Muffins


½ cup softened Butter

1 cup + 2 Tablespoons Sugar

Zest and juice of one Lemon

2 eggs

1 teaspoon Vanilla Extract

2 cups Flour

½ teaspoon Salt

2 teaspoons Baking Powder

½ cup Buttermilk

½ cup Blueberry Preserves

Coarse Sugar for topping, Optional


  • Preheat the oven to 375.

  • Mix lemon zest into sugar.

  • Cream the butter until light and fluffy.

  • Add sugar zest mixture to butter and whip.

  • Add the eggs to butter mixture, one at a time, beating well after each addition.

  • Beat in lemon juice and vanilla.

  • Whisk together in a bowl the flour, salt and baking powder.

  • Add flour mixture to the butter mixture alternately with the buttermilk.

  • Quickly blend in blueberry preserves reserving a couple tablespoons of the preserves for topping the muffins. Batter will be thick.

  • Line a 12 cup standard muffin tin with cupcake liners.

  • Fill cupcake liners with batter until cups are 3/4 full.

  • Top with a dollop of blueberry preserves and swirl into batter with a toothpick.

  • Sprinkle coarse sugar over each muffin.

  • Bake at 375 degrees for about 30-35 minutes.

  • Store, uncovered, or the muffins will be too moist the second day.

Makes 12 standard sized muffins.

NOTE: Once muffins are completely cooled, microwave for 10 seconds or less to restore the oven fresh texture.


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