Mini Blueberry-Lemon Muffins with Buttermilk
These adorable lemon blueberry mini muffins each have one whole blueberry in the center. They're so cute and just as fun to make as they are to eat. Perfect for a quick snack break or as a picnic treat!
Ingredients
- 57 grams buttermilk (room temperature)
- 1 tablespoon poppy seeds
- 120 grams all-purpose flour
- 70 grams sugar
- ½ tablespoon baking powder
- 2 grams diamond crystal kosher salt (½ tsp, use ¼ teaspoon of any other salt brand)
- 1 teaspoon lemon zest (zest from ½ a lemon)
- 1 large egg (room temperature)
- 57 grams butter (melted)
- 24 blueberries (stems removed)
lemon sugar topping
- 1 teaspoon lemon zest (zest from ½ a lemon)
- 40 grams sugar
Instructions
- Soak poppyseeds in buttermilk at room temperature for 30 minutes. Bring egg to room temperature.
- Whisk dry ingredients, including lemon zest, together in a bowl. Set aside.
- Whisk room-temperature egg into the buttermilk and poppyseed mixture along with the sugar. Slowly drizzle in melted butter, whisking well until thoroughly combined.
- Pour liquid ingredients into dry ingredients and gently fold together with a spatula just until combined. Some lumps are okay. Do not overmix.
- Cover muffin batter and let rest for 30-60 minutes.
- While muffin batter rests, preheat oven to 400°F. Line a mini muffin tin with muffin liners.
- Use a 2 teaspoon scoop to portion muffin batter into lined mini muffin tin. Press a single blueberry deep into the center of each muffin, then use a toothpick to push (or twirl) the batter over the blueberries to hide them.
- Rub granulated sugar and lemon zest together in a bowl to use for muffin topping. Top each muffin with ¼-½ teaspoon lemon sugar.
- Bake mini muffins for 13-15 minutes at 400°F. The muffins will not brown much on top, but a toothpick inserted should come out clean (as long as you don't piece a blueberry).
- Let cool in muffin tin 5-10 minutes, then remove to a rack to finish cooling completely.
RECIPE NOTES
- To quickly get eggs to room temperature, submerge them in hot tap water for 5-10 minutes.
- Store in an airtight container for up to 5 days.