Description
These Lemon Blueberry Muffins are moist and bursting with fresh blueberries and bright lemon zest. Easy to make and perfect for breakfast or a quick snack, they bring a refreshing citrus twist to your baking.
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
Instructions
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.
Notes
Store leftover muffins in an airtight container at room temperature for up to 3 days. Freeze for longer storage.
Substitute buttermilk with almond milk plus lemon juice for dairy-free option.
Add chopped nuts for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 18-22 minutes
- Category: Quick & Easy / Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin