Go Back
Freshly baked lemon blueberry muffins on a rustic wooden table

Lemon Blueberry Muffins

Delicious, fluffy muffins bursting with juicy blueberries and a zesty hint of lemon, perfect for breakfast or as an afternoon snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 190 kcal

Ingredients
  

Dry Ingredients

  • 2 cups all-purpose flour Forms the base of the muffins for a soft texture.
  • 1 cup sugar Adds sweetness to balance the tart lemon and berries.
  • 2 teaspoons baking powder The magic ingredient that helps the muffins rise.
  • 1/2 teaspoon baking soda Works with the buttermilk to create a light, airy texture.
  • 1/4 teaspoon salt Enhances all the wonderful flavors.

Wet Ingredients

  • 1/2 cup unsalted butter, melted Brings richness without overwhelming the other flavors.
  • 1 large egg Acts as a binder, adding moisture and structure.
  • 1 teaspoon vanilla extract A hint of warmth and sweetness.
  • 1 cup buttermilk Keeps the muffins moist while adding a subtle tang.
  • 1 cup fresh blueberries Bursting with juice and flavor, these are the stars of the show.
  • Zest of 1 lemon Brightens the muffins with a fresh lemony aroma.
  • Juice of 1 lemon Adds a zesty kick that elevates the flavor.

Instructions
 

Preparation

  • Preheat your oven to 375°F (190°C).
  • Line a standard muffin tin with muffin liners or grease the cups.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • In a separate bowl, mix the melted butter, egg, buttermilk, vanilla, lemon zest, and lemon juice until well combined.

Cooking

  • Pour the wet ingredients into the dry ingredients and gently stir until just combined—don’t overmix!
  • Carefully add the blueberries to the batter, gently folding them in to avoid breaking them.
  • Fill each muffin cup about 2/3 full with batter.
  • Place the muffin tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

Serving

  • Once baked, let the muffins cool in the tin for about 5 minutes.
  • Remove them from the tin and let cool on a wire rack.
  • Serve warm, enjoying every tender, flavorful bite.

Notes

For best results, don't overmix the batter. Store leftovers in an airtight container for up to 3 days. They freeze beautifully for up to 3 months.
Keyword Baking, Blueberry Recipes, Easy Recipes, Lemon Blueberry Muffins, Muffins