Lemon Blueberry Muffins
Bright, tender muffins packed with juicy blueberries and fresh lemon. They bake up with tall tops and a crisp sugar crust.
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Servings:
Ingredients
Main Ingredients
- 2.1 cup all-purpose flour
- 0.95 cup granulated sugar
- 2.25 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp fine sea salt
- 2 tsp finely grated lemon zest
- 2 tbsp fresh lemon juice
- 1 cup buttermilk room temperature
- 6 tbsp unsalted butter, melted cooled slightly
- 3.5 oz beaten eggs about 2 large eggs
- 1.25 tsp pure vanilla extract
- 1.25 cup fresh blueberries
- 1 tbsp all-purpose flour for tossing berries helps prevent sinking
- 1 tbsp coarse sugar for topping optional
Instructions
Preparation Steps
- Heat oven to 400°F. Line a 12-cup muffin pan with paper liners.
- Toss blueberries with 1 tbsp flour in a small bowl. Set aside.
- Whisk flour, sugar, baking powder, baking soda, salt, and lemon zest in a large bowl.
- Whisk buttermilk, melted butter, beaten eggs, vanilla, and lemon juice in a separate bowl.
- Pour wet ingredients into dry. Stir gently until just combined; the batter should be lumpy.
- Fold in the floured blueberries with a few gentle strokes.
- Scoop batter evenly into the liners, filling almost to the top. Sprinkle with coarse sugar.
- Bake 16–19 minutes, until golden and a toothpick comes out clean or with moist crumbs.
- Cool 5 minutes in the pan, then transfer muffins to a rack to finish cooling.
Notes
Variation: Swap buttermilk for 3/4 cup plain yogurt plus 1/4 cup milk, or use frozen blueberries (no thawing). For extra crunch, add a quick streusel or more coarse sugar on top.
Storage: Keep covered at room temperature for 2 days, or freeze up to 2 months.
This recipe is an original creation inspired by classic Lemon Blueberry Muffins flavors. All ingredient ratios and instructions are independently developed.