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Lemon Blueberry Muffins Flavorful

Lemon Blueberry Muffins: Light, Zesty & Delicious

These easy lemon blueberry muffins are bursting with fresh lemon flavor and juicy blueberries. Perfect for breakfast or a delightful snack!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Baking soda
  • 1/4 teaspoon Salt
Wet Ingredients
  • 1/2 cup (1 stick) Unsalted butter, softened
  • 1 1/2 cups Granulated sugar
  • 2 Large eggs
  • 1 teaspoon Vanilla extract
  • 1 cup Buttermilk
  • 1/4 cup Lemon juice Freshly squeezed is best!
  • 1 Lemon zest Zest of 1 lemon
  • 1 1/2 cups Fresh or frozen blueberries

Equipment

  • Mixing Bowls (2)
  • 12-cup Muffin Tin
  • Whisk
  • Electric Mixer (optional)
  • Measuring cups and spoons
  • Rubber spatula

Method
 

Instructions
  1. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a separate bowl, cream together the softened butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  5. Stir in the lemon zest and lemon juice. Gently fold in the blueberries.
  6. Fill the muffin cups about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

For a sweeter muffin, increase the sugar to 1 ¾ cups. You can also add a lemon glaze after the muffins have cooled completely. Store leftover muffins in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.