Go Back Email Link
Step-by-step process of making lemon blueberry muffins from mixing batter to finished muffins"
Sophy

Lemon Blueberry Muffins

Soft and moist lemon blueberry muffins made with fresh lemon zest and juicy blueberries. These homemade muffins are light, fluffy, and perfect for breakfast or a quick snack.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American
Calories: 209
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • ¾ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
Wet Ingredients
  • 2 large eggs
  • ½ cup melted butter
  • ¾ cup milk or buttermilk
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
Add-Ins
  • 1½ cups blueberries fresh or frozen
  • 1 teaspoon flour for coating blueberries

Method
 

  1. Preheat the oven to 375°F (190°C) and line a muffin pan with paper liners.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk eggs, melted butter, milk, lemon zest, lemon juice, and vanilla.
  4. Pour the wet mixture into the dry ingredients. Stir gently until just combined.
  5. Toss the blueberries with 1 teaspoon flour. Fold them into the batter.
  6. Fill each muffin cup about ¾ full.
  7. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

  • Do not overmix the batter or the muffins may become dense.
  • Coat blueberries with flour to prevent them from sinking.
  • Frozen blueberries can be used without thawing.
Nutrition (Approximate per muffin)
  • Calories: 210
  • Carbohydrates: 28g
  • Protein: 4g
  • Fat: 9g
  • Sugar: 14g