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Lemon Blueberry Muffins Flavorful

Lemon Blueberry Muffins: A Burst of Sunshine in Every Bite

These delightful lemon blueberry muffins are bursting with fresh lemon zest and juicy blueberries. Easy to make and 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
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/4 teaspoon Salt
Wet Ingredients
  • 1/2 cup (1 stick) Unsalted butter, softened
  • 3/4 cup Granulated sugar
  • 2 Large eggs
  • 1 teaspoon Vanilla extract
  • 1/2 cup Buttermilk
  • 1/4 cup Lemon juice
  • 1 Lemon zest Zest of 1 lemon
  • 1 1/2 cups Fresh or frozen blueberries

Equipment

  • Mixing Bowls (large and small)
  • Muffin Tin
  • Whisk
  • Electric Mixer (optional)
  • Measuring Cups and Spoons
  • Toothpick
  • Wire rack

Method
 

Instructions
  1. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease and flour the tin.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a separate bowl, cream together the softened butter and sugar until light and fluffy. Use an electric mixer or beat by hand.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a small bowl, whisk together the buttermilk and lemon juice. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Gently fold in the lemon zest and blueberries.
  7. Fill each muffin cup about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  8. 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 cup. You can also substitute the buttermilk with milk and a teaspoon of lemon juice or vinegar. Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.