Zesty Lemon Blueberry Muffins
These delightful lemon blueberry muffins are bursting with fresh lemon flavor and juicy blueberries. A simple recipe perfect for breakfast or a sweet treat.
Equipment
- Mixing bowls (2)
- Muffin Tin
- Whisk
- Rubber spatula
- Measuring cups and spoons
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
- 1 Lemon zest Zest of 1 lemon
- 1 1/2 cups Fresh or frozen blueberries
Instructions
Instructions
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- 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.
- 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.
- Stir in the lemon zest and lemon juice. Gently fold in the blueberries.
- Fill the muffin cups about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- 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 use a lemon glaze for extra flavor. Store leftover muffins in an airtight container at room temperature for up to 3 days.