Lemon Blueberry Muffins

Lemon Blueberry Muffins are the perfect balance of tangy citrus and sweet, juicy berries in every bite. Bursting with fresh blueberries and bright lemon zest, these muffins make a delightful treat for breakfast, snack time, or even dessert. Easy to whip up with simple ingredients, this recipe yields moist, tender muffins with a golden crust that will quickly become a family favorite. Whether you’re baking for a crowd or just treating yourself, these Lemon Blueberry Muffins bring sunshine to any day.

Why You’ll Love This Recipe

• Bursting with fresh blueberries and zesty lemon flavor
• Moist, tender texture with a golden, lightly crisp top
• Quick and easy to prepare with everyday ingredients
• Perfect for breakfast, brunch, or an anytime snack

Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Zest of 2 lemons
• 1 cup fresh blueberries (can use frozen, thawed and drained)
• 3/4 cup buttermilk
• 1/3 cup vegetable oil or melted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons fresh lemon juice

Directions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest.
3. In a separate bowl, whisk the buttermilk, oil (or melted butter), eggs, vanilla extract, and lemon juice until smooth.
4. Pour the wet ingredients into the dry ingredients and gently fold until just combined — don’t overmix.
5. Carefully fold in the blueberries, being gentle to avoid breaking them.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Serving Tips

Serve these Lemon Blueberry Muffins warm or at room temperature. They pair beautifully with a pat of butter or a drizzle of honey for extra sweetness. Perfect alongside a cup of tea or coffee, they make a delightful breakfast or snack any time of day.

Storage Tips

Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag or container for up to 3 months. To reheat, warm muffins in the microwave for 15–20 seconds or in a preheated oven at 350°F (175°C) for 5–7 minutes until heated through.

Timing Information

• Prep Time: 10 minutes
• Cook Time: 18–22 minutes
• Total Time: 30 minutes
• Yield: 12 muffins

Optional Variations

• Add-ins: Toss in chopped nuts like walnuts or pecans for extra crunch.
• Dairy-free option: Substitute buttermilk with almond milk mixed with 1 tbsp lemon juice.
• Sweetener: Use honey or maple syrup instead of granulated sugar for a natural sweetness.
• Citrus swap: Replace lemon zest and juice with orange for a sweeter, milder citrus flavor.
• Flour choice: Use whole wheat flour or a gluten-free flour blend to suit dietary needs.

Related Recipes

• Blueberry Banana Bread
• Lemon Poppy Seed Loaf
• Raspberry Muffins

Conclusion

These Lemon Blueberry Muffins are a bright, flavorful treat that’s simple to make and sure to please. With their perfect balance of tart lemon and sweet blueberries, they’re ideal for any occasion—whether it’s a quick breakfast or an afternoon snack. Enjoy baking and sharing this delightful recipe that’s sure to become a favorite in your kitchen!

FAQs

Q: Can I use frozen blueberries instead of fresh?
A: Yes, just thaw and drain frozen blueberries well before folding them into the batter to prevent excess moisture.

Q: How do I make buttermilk if I don’t have any?
A: Mix 3/4 cup milk with 1 tablespoon lemon juice or white vinegar. Let it sit for 5 minutes before using.

Q: Can I make these muffins vegan?
A: You can try substituting eggs with flax eggs and using plant-based milk and oil, but texture may vary.

Q: How should I store the muffins to keep them fresh?
A: Store at room temperature in an airtight container for up to 3 days or freeze for longer storage.

Q: Can I double the recipe?
A: Absolutely! Just double all ingredients and bake in two muffin tins or batches.

📖 Recipe

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