Lemon Blueberry Muffins
Deliciously moist lemon blueberry muffins that are perfect for breakfast or a snack. Bursting with fresh blueberries and a hint of lemon zest, these muffins are sure to please everyone!
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Ingredients
Yields 12 muffins
- (1 1/2 cups) all-purpose flour
- (1/2 cups) granulated sugar
- (2 teaspoons) baking powder
- (1/2 teaspoons) baking soda
- (1/4 teaspoons) salt
- (1/2 cups) unsalted butter, melted
- (1/2 cups) buttermilk
- (1) large egg
- (1 tablespoon) lemon zest
- (1 teaspoon) vanilla extract
- (1 cup) fresh blueberries
- (1 tablespoon) lemon juice
Instructions
- 1
Preheat the oven to 350°F (175 °C) and line a muffin tin with paper liners.
- 2
In a large mixing bowl, combine 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Mix well.
- 3
In a separate bowl, whisk together 1/2 cup melted unsalted butter, 1/2 cup buttermilk, 1 large egg, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract until smooth.
- 4
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
- 5
Fold in 1 cup fresh blueberries and 1 tablespoon lemon juice until evenly distributed.
- 6
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- 7
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
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