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Small Batch Lemon Blueberry Muffins

Enjoy these deliciously moist and soft, small batch lemon blueberry muffins that are made with fresh or frozen blueberries and lemon zest infused sugar. This recipe yields only six perfectly sized muffins that are ideal for breakfast on any day of the week or as a quick snack on the go.
5 from 1 vote
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Total Time 40 minutes
Course Breakfast, Dessert
Cuisine American
Servings 6 muffins

Ingredients
  

  • 1/2 cup granulated sugar
  • 1/2 tbsp lemon zest
  • 3 tablespoon canola oil
  • 1 tablespoon unsalted butter, melted
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cup all-purpose flour (150 grams)
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1/3 cup buttermilk, room temperature
  • 1 cup blueberries (fresh or frozen) + extra for topping
  • 1 tbsp all-purpose flour
  • 1 tablespoon tubrinado sugar, optional

Instructions
 

  • Preheat the oven to 400 F (200°C). Line a cupcake tray with liners.
  • In a bowl combine the granulated sugar and lemon zest. Use your hands or a fork to infuse the lemon zest into the sugar.
    1/2 cup granulated sugar, 1/2 tbsp lemon zest
  • To the same bowl, add butter, oil, vanilla and an egg. Whisk for 1 to 2 minutes or until the mixture is pale in colour.
    3 tablespoon canola oil, 1 tablespoon unsalted butter,, 1 large egg,, 1/2 teaspoon vanilla extract
  • In a separate bowl combine all-purpose flour, baking powder and salt. Stir to combine. 
    1 1/4 cup all-purpose flour (150 grams), 1 1/2 teaspoon baking powder, 1/4 teaspoon sea salt
  • Place the dried blueberries in a bowl, sprinkle a tablespoon of flour onto the blueberries and gently fold. 
    1 cup blueberries (fresh or frozen), 1 tbsp all-purpose flour
  • Combine the wet and dry ingredients together and fold the batter for a few seconds. Pour the buttermilk into the batter slowly while continuing to stir. Once the batter is fully combined, add in the blueberries and gently fold it in (the batter should be really dense and thick). Cover the bowl with a kitchen cloth and allow the batter to rest for 15 minutes. 
    1/3 cup buttermilk,
  • Scoop 1/3 cup of batter into each muffin liner (for larger muffin domes, fill the entire liner with the muffin batter). Top with extra blueberries and sprinkle with turbinado sugar. Bake for 15 to 20 minutes and insert a toothpick to check if the muffins are done. Allow the muffins to cool for a few minutes before transferring to a wired rack. 
    1 tablespoon tubrinado sugar,
Keyword buttermilk blueberry muffins, frozen blueberry muffins, Lemon Blueberry Muffin, small batch blueberry muffins, small batch lemon blueberry muffins, Small-Batch Muffins