Ingredients
½ cup unsalted butter, room temperature
zest of 1 lemon, plus 1 teaspoon fresh juice
1 cup plus 1 Tablespoon sugar, divided
1 large egg, room temperature
½ teaspoon vanilla extract
½ teaspoon almond extract
2 cups all-purpose flour, divided
2 teaspoons baking powder
½ teaspoon kosher salt, not table salt
2 cups fresh blueberries, more for garnish
½ cup buttermilk
powdered sugar, optional garnish
Method
- Preheat oven to 375º. In a medium bowl, cream together butter, lemon zest, lemon juice, and 1 cup sugar until light and fluffy.
- Beat in the egg, vanilla, and almond extract until thoroughly combined.
- In a separate bowl, gently toss blueberries with ¼ cup of flour. In another bowl, whisk together remaining flour, baking powder, and salt.
- Gradually combine the flour and creamed mixtures, alternating with the buttermilk, beginning and ending with the flour mixture. Mix just until combined.
- Gently fold in the flour-coated blueberries. Batter will be thick; do not overmix.
- Prepare a jumbo muffin tin or a standard 12-cup muffin tin with non-stick spray. Distribute batter evenly among the cups, filling each about three-quarters full.
- Sprinkle the tops of the batter with the remaining Tablespoon of sugar.
- Bake for 30 minutes in the jumbo muffin tin or 18-25 minutes in the standard muffin tin, until a toothpick inserted into the center of a muffin comes out clean.
- Allow muffins to cool in the pan for at least 7 minutes before transferring them to a wire rack to cool completely.
