Lemon-Berry Muffins

These lemon berry muffins are a burst of sunshine on a cloudy day! Perfect for breakfast or brunch, the tangy lemon balanced with bursts of sweet blueberry will make your taste buds dance with joy.

Instructions

1. 1

   Preheat the oven to 350°F (180°C) and line a 6-cup jumbo muffin tin with liners.

2. 2

   In a large bowl, cream the butter and sugar with an electric hand mixer on medium speed until very fluffy, about 4 minutes. Add the lemon extract and continue beating for another minute. Add the eggs, 1 at a time, beating on medium speed for 30 seconds after each addition. Add the buttermilk and carefully beat to combine. The mixture will look a little grainy, but will come together once the dry ingredients are added.

3. 3

   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

4. 4

   Sift the dry ingredients into the wet ingredients and beat on medium-low speed to incorporate. Do not overmix.

5. 5

   Add the blueberries and carefully fold into the batter using a rubber spatula.

6. 6

   Divide the batter evenly between the prepared muffin cups, filling halfway, and sprinkle with more sugar.

7. 7

   Bake the muffins for 25-30 minutes, rotating halfway, or until light golden brown. Let the muffins cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

8. 8

   Enjoy!

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