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Lemon Blueberry Muffins

Soft, fluffy muffins bursting with fresh blueberries and bright lemon flavor, perfect for spring baking and breakfast treats.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Dessert, Snack
Cuisine: American, Spring
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Muffin Batter
  • 2 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tbsp lemon zest
  • 0.5 cup unsalted butter melted
  • 2 eggs large
  • 1 cup milk
  • 2 tbsp lemon juice fresh
  • 1 tsp vanilla extract
  • 1.5 cups blueberries fresh or frozen

Equipment

  • Mixing bowls
  • Muffin tin
  • Wire rack
  • Whisk

Method
 

  1. Preheat oven to 375°F (190°C) and line a muffin tin with liners.
  2. Whisk together flour, sugars, baking powder, baking soda, salt, and lemon zest.
  3. In another bowl whisk melted butter, eggs, milk, lemon juice, and vanilla.
  4. Combine wet and dry ingredients gently until just mixed.
  5. Fold in blueberries carefully.
  6. Divide batter into muffin cups filling 3/4 full.
  7. Bake for 18–22 minutes until golden and set.
  8. Cool on wire rack before serving or glazing.

Notes

Do not overmix the batter for best texture. Toss blueberries in flour to prevent sinking.