Fresh Lemon Blueberry Muffins
Deliciously moist muffins bursting with fresh blueberries and a hint of zesty lemon. Perfect for breakfast or a snack!
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Ingredients
Yields 12 muffins
- (1 1/2 cups) all-purpose flour
- (1/2 cups) granulated sugar
- (1/2 teaspoons) baking soda
- (1 teaspoon) baking powder
- (1/4 teaspoons) salt
- (1/2 cups) unsalted butter, melted
- (1) large egg
- (1/2 cups) buttermilk
- (1 tablespoon) lemon zest
- (2 tablespoons) fresh lemon juice
- (1 cup) fresh blueberries
- (1 tablespoon) coarse sugar (for topping)
Instructions
- 1
Preheat the oven to 350°F (175 °C) and line a muffin tin with paper liners or grease it.
- 2
In a large mixing bowl, combine 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 teaspoon baking soda, 1 teaspoon baking powder, and 1/4 teaspoon salt. Mix well.
- 3
In another bowl, whisk together 1/2 cup melted unsalted butter, 1 large egg, 1/2 cup buttermilk, 1 tablespoon lemon zest, and 2 tablespoons fresh lemon juice until smooth.
- 4
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- 5
Gently fold in 1 cup fresh blueberries until evenly distributed in the batter.
- 6
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Sprinkle 1 tablespoon coarse sugar on top of the muffins for added crunch.
- 7
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
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