Michigan Blueberry Lemon Thyme Muffins Recipe

Imagine a muffin that tastes like a burst of summer with each bite—juicy Michigan blueberries intertwined with a hint of lemon and aromatic thyme; that’s the kind of morning magic we’re whipping up today!

I don’t think there’s anything that blends quite like fresh Michigan blueberries and lemon do in my Blueberry Lemon Thyme Muffins. The flour base is all-purpose, the fat is unsalted butter, and I styled the sugar as granulated.

All these elements are in balance, both with each other and with the brightness of lemon juice and zest, that makes them taste just a little better than your average muffin. (They do taste a little different, and I think you can only credit that to the thyme, which adds an unexpected but delightful note.)

Michigan Blueberry Lemon Thyme Muffins Recipe Ingredients

• Lemon Zest: Adds bright citrus flavor and aromatic oils.
• Fresh Thyme Leaves: Herbaceous aroma, pairs well with blueberries.
• Michigan Blueberries: Bursting with antioxidants and natural sweetness.
• Buttermilk: Provides tanginess, moistens, and aids leavening.
• All-Purpose Flour: Provides structure and texture to muffins.
• Granulated Sugar: Sweetens and balances tartness from lemon.
• Unsalted Butter: Richness and moisture, binds ingredients.

Michigan Blueberry Lemon Thyme Muffins Recipe Ingredient Quantities

• 1 and 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 2 tablespoons fresh lemon juice
• Zest of 1 lemon
• 1 tablespoon fresh thyme leaves
• 1 and 1/4 cups fresh Michigan blueberries
• 1 tablespoon all-purpose flour (for coating blueberries)

How to Make this Michigan Blueberry Lemon Thyme Muffins Recipe

1. Set your oven to 375°F (190°C) to warm up. While the oven is warming, prep a muffin tin by either placing paper liners in it or giving the cavities some light grease.

2. In a medium bowl, combine 1 and 3/4 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Mix together well, and then set aside the mixture.

3. In a large mixing bowl, beat 1/2 cup of softened unsalted butter together with 3/4 cup of granulated sugar until the mixture is light and fluffy.

4. Mix in 2 large eggs, one at a time, beating well after each addition. Add 1 teaspoon vanilla extract and mix well.

5. At a low speed, add the dry ingredients from step 2 and 1/2 cup of buttermilk alternately to the butter mixture, starting and ending with the flour mixture. Mix until just combined.

6. Carefully mix in 2 tablespoons of freshly squeezed lemon juice, the zest of 1 lemon, and 1 tablespoon of fresh thyme leaves.

7. In a mixing bowl, combine the fresh Michigan blueberries with 1 tablespoon of all-purpose flour. Gently toss to coat the blueberries with the flour. Then, fold the blueberries into the batter.

8. Distribute the batter uniformly among the muffin cups you have ready, filling each cup about two-thirds of the way full.

9. Preheat the oven to 350 degrees, and bake the muffins for 18 to 22 minutes, or until a toothpick inserted into the center of the muffin comes out clean.

10. Take the muffins from the oven and allow them to cool in the pan for roughly 5 minutes. Then, move the muffins to a wire rack where they can cool completely. Taste and enjoy!

Michigan Blueberry Lemon Thyme Muffins Recipe Equipment Needed

1. Oven
2. Muffin tin
3. Paper liners or cooking spray
4. Medium mixing bowl
5. Large mixing bowl
6. Electric mixer or hand whisk
7. Measuring cups
8. Measuring spoons
9. Spatula
10. Zester
11. Lemon juicer
12. Wire rack
13. Toothpick

FAQ

• How can I prevent my blueberries from sinking to the bottom of the muffins?To help the blueberries stay evenly distributed throughout the muffins, coat them with 1 tablespoon of flour and then add them to the batter.
• Can I use frozen blueberries instead of fresh ones?Certainly, frozen blueberries are suitable for use. It is important not to thaw them before mixing them into the batter; simply ensure they are covered in flour and add them directly.
• What can I use as a substitute for buttermilk?To prepare a buttermilk substitute, combine 1/2 cup of milk with 1/2 tablespoon of lemon juice or white vinegar. Allow the mixture to sit for 5 minutes.
• Can I omit the thyme or use dry thyme instead?Thyme in its fresh state contributes a flavor that’s unlike anything else. However, if dried thyme is all you’ve got, use it in a smaller amount—1 teaspoon instead of 1 tablespoon. That’s because dried thyme is more concentrated and intense.
• How should I store the muffins?Keep the muffins in a sealed container at room temperature for as long as 3 days; and up to 5 days if the muffins are in the refrigerator.
• Can I make the batter ahead of time?The ideal time to bake the muffins is right after the batter is prepared. This guarantees that they rise correctly, liaising with the leavening agents—baking powder and baking soda—that were mixed in.
• What is the best way to zest a lemon?Zest just the yellow part of the lemon skin using a microplane grater; the white pith underneath is bitter.

Michigan Blueberry Lemon Thyme Muffins Recipe Substitutions and Variations

1 and 3/4 cups all-purpose flour
Substitute with 1 and 3/4 cups whole wheat flour or a gluten-free 1:1 flour mix.
1/2 cup unsalted butter: Substitute with 1/2 cup coconut oil or 1/2 cup vegetable oil.
3/4 cup of granulated sugar can be replaced with 3/4 cup of coconut sugar (or, for a bit of a different flavor, you could use 1/2 cup of honey).
1/2 cup buttermilk: Substitute with 1/2 cup milk combined with 1/2 tablespoon lemon juice (allow it to sit for 5 minutes).
Use the following substitute for fresh Michigan blueberries:

– 1 and 1/4 cups frozen blueberries (do not thaw).

Pro Tips

1. Room Temperature Ingredients: Ensure that your butter, eggs, and buttermilk are at room temperature before starting. This will help them incorporate smoothly into the batter, resulting in a better texture for the muffins.