Lemon Blueberry Muffins (Printable)
Tender muffins with bright lemon and juicy blueberries
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 2 large eggs
07 - 1/2 cup vegetable oil or melted butter
08 - 1 cup plain yogurt or buttermilk
09 - Zest of 2 lemons
10 - 1/4 cup fresh lemon juice
11 - 1 teaspoon vanilla extract
→ Add-Ins
12 - 1 1/2 cups fresh or frozen blueberries
13 - 1 tablespoon flour for coating blueberries
→ Topping
14 - 2 tablespoons coarse or sanding sugar
# How To Cook:
01 - Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or grease cups thoroughly with cooking spray.
02 - In a large mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk eggs, vegetable oil or melted butter, yogurt or buttermilk, lemon zest, lemon juice, and vanilla extract until smooth and fully incorporated.
04 - Pour wet ingredients into dry ingredients. Gently fold together with a spatula just until combined—batter should remain slightly lumpy. Do not overmix.
05 - Toss blueberries with 1 tablespoon flour in a small bowl to prevent sinking, then gently fold into batter.
06 - Divide batter evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle tops with coarse sugar if using.
07 - Bake for 18–22 minutes until muffins are golden brown and a toothpick inserted into the center comes out clean.
08 - Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Suggestions:
01 -
- That moment when you bite into a warm blueberry burst and the lemon zest hits you simultaneously
- They stay incredibly moist for days, if you can manage not to eat them all in one sitting
02 -
- Overmixing is the enemy here, and I've ruined enough batches to tell you that lumpy batter makes better muffins
- Frozen blueberries need to stay frozen until they hit the batter, or they'll bleed purple everywhere
03 -
- Use a microplane for the lemon zest to avoid the bitter white pith
- Filling muffin cups to the very top gives you that beautiful bakery-style dome