In a microwave-proof bowl, melt butter. Allow it to cool slightly.
Mix in the sugar and whisk to combine.
Add the egg, almond and vanilla extract. Whisk.
Combine blueberries and 1 tbsp of flour in a mixing bowl and stir to coat the blueberries. Add lemon zest.
In a separate bowl, mix 2 cups of flour, salt, baking powder, baking soda, cinnamon.
Add the flour mixture and the buttermilk to the butter mixture. Whisk gently until about half mixed. You'll see lumps and some unincorporated flour.
Add the floured blueberries and gently fold it into the mixture with a silicone spatula. Allow to sit for 10 minutes.
Fill the muffin liners to the top. Bake 18 minutes or until a toothpick inserted in the center comes out clean.
Put the tins on a wire cooling rack for about 15 minutes, then remove and let cool completely before storing in an air-tight container.
Make sure you use aluminum-free baking powder to avoid a chemical taste. Sprinkle a bit of raw sugar or turbinado sugar on top just prior to baking for a nice crunchy top.Using all-purpose flour? Reduce the baking powder to 1 tsp.
Blueberry Buttermilk Muffins
Amount Per Serving (1 muffin)
Calories 127Calories from Fat 54
% Daily Value*
Saturated Fat 3g19%
Vitamin A 200IU4%
Vitamin C 1.7mg2%
* Percent Daily Values are based on a 2000 calorie diet.