Lemongrass Blueberry Muffins

Name: Lemongrass Blueberry Muffins
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 12 servings
Cuisine: Thai
Ingredients: 6 oz (170 g) unsalted butter, softened, at room temperature, cut into small pieces; 1 cup (200 g) granulated sugar; 2 large eggs, at room temperature; ¾ cup (180 ml) whole milk buttermilk; 2 fresh lemongrass stalks, white and light green parts only, trimmed and finely minced; 1 fresh lemon, zest finely grated; 1 tsp (5 ml) vanilla extract; 2 cups (240 g) all-purpose flour; 2 tsp (9 g) baking powder; ½ tsp (3 g) fine sea salt; 1½ cups (210 g) fresh or frozen blueberries, if frozen, do not thaw; 1 tbsp (8 g) cornstarch; 2 tbsp (25 g) turbinado or demerara sugar (optional)

From the MyKitchenBank Kitchen

Fragrant Thai-inspired muffins infused with fresh lemongrass and studded with tart blueberries. The lemongrass adds a subtle citrusy floral note that brightens the tender crumb, while a light sugar topping adds crunch. Perfect for breakfast or an afternoon treat.

Prep: 15 min
Cook: 22 min
Wait: 10 min
Total: 47 min
Makes: 12 muffins

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Steps

Before you start

Preheat oven to 375°F (190°C)
Line a 12-cup muffin tin with paper liners
Have all ingredients at room temperature
Prepare lemongrass by trimming and bruising the outer layers to release oils

1
Cream butter and sugar
- In a medium bowl, whisk together softened butter and granulated sugar until pale and fluffy, about 2–3 minutes of vigorous whisking.
- The mixture should look light and creamy.
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Ready when: Mixture is pale, fluffy, and noticeably lighter in color
Tip: If butter is too cold, it won't incorporate properly; ensure it's soft enough to easily indent with a finger
2
Add eggs one at a time
- Add one egg to the butter mixture and whisk until combined, then add the second egg and whisk until fully incorporated.
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Ready when: No streaks of egg white or yellow remain; mixture is smooth
Tip: Adding eggs one at a time prevents curdling and keeps the batter emulsified
3
Incorporate lemongrass and flavorings
- Whisk in the vanilla extract, minced lemongrass, and lemon zest until evenly distributed throughout the mixture.
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Ready when: Lemongrass and zest are visibly distributed with no clumps
Tip: Mincing the lemongrass very finely ensures it distributes evenly and doesn't create tough bits in the finished muffins
4
Make dry mixture
- In a separate small bowl, whisk together the all-purpose flour, baking powder, and salt.
- Set aside.
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Ready when: Dry ingredients are fully combined with no visible lumps
5
Combine wet and dry ingredients
- Add the dry mixture to the butter mixture and fold together with a wooden spoon or spatula using 10–12 gentle strokes.
- Do not overmix; the batter should be just combined with a few small lumps remaining.
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Ready when: Flour is incorporated; no dry streaks visible, but small lumps remain
Tip: Overmixing develops gluten and creates tough, dense muffins—stop as soon as the flour disappears
6
Prepare and fold in blueberries
- In a small bowl, toss the blueberries with cornstarch until lightly coated.
- This prevents them from sinking and bleeding color into the batter.
- Fold the blueberries gently into the muffin batter with 2–3 strokes, leaving a few whole berries scattered through.
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Ready when: Blueberries are evenly distributed throughout the batter
Tip: The cornstarch coating helps the berries stay suspended in the batter; do not overfold or the berries will break and color the crumb
7
Fill muffin cups
- Divide the batter evenly among the 12 lined muffin cups, filling each about three-quarters full.
- Use a small spoon or ice cream scoop to distribute evenly.
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Ready when: Each cup is evenly filled to the same level
Tip: Filling cups three-quarters full leaves room for the muffins to rise without spilling over
8
Add topping (optional)
- If using the turbinado or demerara sugar, sprinkle about ½ teaspoon over each muffin top for a light crunch.
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Ready when: Sugar is visible on top of each muffin
9
Bake muffinsOven 375°F / 190°C
- Bake at 375°F (190°C) for 20–22 minutes.
- The muffins are done when a toothpick inserted into the center of one comes out with just a few moist crumbs, and the tops are golden brown with no wet batter visible.
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Ready when: Toothpick test shows only moist crumbs; tops are golden brown and spring back when lightly pressed
Tip: Do not overbake or the muffins will be dry; check at 20 minutes to avoid overdoing it
10
Cool in tin and turn out
- Let the muffins cool in the tin for 5 minutes, then turn them out onto a wire rack to cool completely, about 5 minutes more.
- The muffins will firm up as they cool.
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Ready when: Muffins are cool enough to handle and have set into their final shape
Tip: A brief rest in the tin helps them release cleanly from the liners without breaking

Good to know

Tips

Toast the lemongrass lightly in a dry skillet for 30 seconds before mincing to intensify its fragrance and flavor—a pro move for deeper aromatic muffins
If using frozen blueberries, do not thaw them before adding; frozen berries stay intact better during baking and won't bleed color as readily
For a more lemony kick, add ½ teaspoon of lemon extract along with the zest, or infuse the buttermilk by steeping a bruised lemongrass stalk in it for 30 minutes before using
Room temperature eggs and butter emulsify better and create a lighter, more tender crumb than cold ingredients

Make ahead

Batter can be prepared up to 2 hours ahead and stored in the refrigerator; add blueberries just before baking. Baked muffins freeze well for up to 3 months.

Storage & reheating

Room temperature: up to 2 days in an airtight container. Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months wrapped individually in plastic wrap and stored in a freezer-safe container. To reheat, wrap a frozen muffin in foil and warm in a 300°F (150°C) oven for 15–20 minutes, or thaw at room temperature and enjoy cold or reheated in the microwave for 20–30 seconds.

Substitutions

whole milk buttermilk → Greek yogurt thinned with 2–3 tablespoons milk, or regular milk mixed with 1 tablespoon lemon juice. Both provide acidity and moisture; let the milk-lemon juice mixture sit for 5 minutes before using
fresh or frozen blueberries → Raspberries, blackberries, or a mix of berries. Use the same amount by weight; frozen berries work equally well
fresh lemongrass stalks → 1 teaspoon fresh lemongrass paste or 1 tablespoon fresh cilantro plus an extra ½ teaspoon lemon zest. Paste adds concentrated flavor; cilantro offers a different but complementary herbal note
vanilla extract → Almond extract or a small pinch of coconut extract. Use the same amount; almond extract creates a slightly nuttier flavor, while coconut complements the Thai inspiration