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Lemon Blueberry Muffins Flavorful

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.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Baking, Breakfast, Dessert
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
  • 1 Lemon zest Zest of 1 lemon
  • 1 1/2 cups Fresh or frozen blueberries

Equipment

  • Mixing bowls (2)
  • Muffin Tin
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons

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 use a lemon glaze for extra flavor. Store leftover muffins in an airtight container at room temperature for up to 3 days.