Lemon-Berry Muffins



for 6 jumbo muffins

2 cups all purpose flour(250 g)

2 teaspoons baking powder

½ teaspoon baking soda

1 teaspoon kosher salt

1 stick unsalted butter, room temperature

1 ¼ cups granulated sugar(250 g), plus more for sprinkling

1 ½ teaspoons Mccormick® lemon extract

2 large eggs, room temperature

½ cup buttermilk(120 mL), room temperature

6 oz fresh blueberry(170 g)


muffin tin, 6 cup, jumbo

muffin tin liner


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

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.

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

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

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

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

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.


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