Easy Blueberry and Lemon Muffins – Sweet, Tangy, and Foolproof
Easy blueberry and lemon muffins are light, fluffy, and bursting with flavor, combining juicy blueberries with the bright zest of lemon. Perfect for breakfast, brunch, or an afternoon snack, they deliver the ideal balance of sweet and tangy in every bite.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- Zest of 1 large lemon
- 2 large eggs, room temperature
- 1/2 cup melted butter or neutral oil
- 1/2 cup milk
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries (tossed in 1 tbsp flour)
Instructions
- Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- In a bowl, sift together flour, baking powder, and salt.
- In another bowl, whisk sugar, lemon zest, and eggs until pale and slightly frothy.
- Whisk in melted butter (or oil), milk, lemon juice, and vanilla extract.
- Gently fold in the dry ingredients until just combined.
- Fold in blueberries carefully to avoid overmixing.
- Divide the batter evenly among muffin cups, filling about 3/4 full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For bakery-style muffin tops, start baking at 425°F (218°C) for 5 minutes, then reduce to 375°F (190°C) for the remainder. Avoid overmixing to keep muffins tender.
Find it online: https://www.zestolla.com/easy-blueberry-and-lemon-muffins/