Lemon Blueberry Muffins


Servings: 12 Muffins



1 Cup Granulated Sugar

2 Cups All Purpose Flour

2 tsp Baking Powder

1.5 tsp Diamond Crystal Salt Co.™ Kosher Salt

2 Cups Fresh Blueberries

1/2 Cup Milk or Almond Milk

1 Stick of Unsalted Butter (room temperature)

1 Lemon (zested)

1.5 tsp Lemon Juice

1 tsp Vanilla Extract

1-2 Tbsp Of Turbinado Sugar

1 Egg (room temperature)




Preheat the oven to 375F.

In a large bowl using a hand mixer or a stand mixer, cream together the butter, granulated sugar, lemon zest, and lemon juice. Add the egg and vanilla extract and beat until combined.

Next in a separate large bowl combine the flour, baking powder, and Diamond Crystal Kosher Salt.

Next add the dry ingredients and milk a little at a time to the wet ingredients and beat until incorporated. Using a spatula fold in the blueberries into the batter. (NOTE: The batter will be thick).

Grease a 12 muffin tin with cooking spray and distribute the batter evenly amongst the muffins. Sprinkle each unbaked muffin with a little turbinado sugar.

Bake in the oven for 30 minutes. After the 30 minutes, Insert a toothpick in the center and if it comes out clean they are done.

Let the muffins cool in the pan for 10 minutes then remove and serve. Enjoy!