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  • 1/4 cup butter, melted
  • 2/3 cups sugar
  • 1 tbsp lemon zest (about half a lemon)
  • 1 tsp vanilla
  • 2 tsp almond extract
  • 1 egg
  • 3/4 cups buttermilk
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups all purpose flour
  • 1 cup blueberries (fresh or frozen is fine)*
  • 3 tbsp turbinado sugar (optional)


  1. Preheat the oven to 375°F. Line a muffin tin with 12 liners.

  2. Pour melted butter in the bottom of a large bowl and add in the sugar and egg. Whisk for 2 minutes or until the mixture is pale. Add in the zest, extracts, and buttermilk. 

  3. Whisk in baking powder, baking soda and salt until fully combined, then lightly fold in flour and berries. The batter will be very thick, so don't worry. You want to fold the batter until the flour is well combined, however, you do not want to overmix the batter. This will cause the muffins to be tough. 

  4. Divide between prepared muffin cups and sprinkle each of them with the turbinado sugar. Bake for 25 to 30 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean. Let cool in pan for 10 minutes then the rest of the way on a rack.

Recipe Notes

* If you are using frozen berries, do not thaw them before hand. Just dump them straight in!