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The Best Lemon-Blueberry Muffins

The Best Lemon-Blueberry Muffins

The Best Lemon-Blueberry Muffins are a must-try treat, ideal for breakfast or brunch. These muffins are a delightful fusion of tart lemon and sweet blueberries, creating a burst of flavor in every bite. They are incredibly moist due to the combination of butter and buttermilk, making them irresistibly fluffy. Perfectly easy to whip up in under an hour, this recipe is versatile enough for any occasion—whether you’re hosting a weekend gathering or simply indulging in a quick snack. Enjoy them warm from the oven or store them for later; their deliciousness knows no bounds.

  • Total Time: 45 minutes
  • Yield: Makes about 12 muffins 1x

Ingredients

Scale
  • ½ cup unsalted butter, room temperature
  • Zest of 1 lemon
  • 1 cup + 1 tablespoon sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1½ teaspoon Diamond Crystal kosher salt
  • 2 cups fresh blueberries
  • ½ cup milk or buttermilk

Instructions

  1. Preheat your oven to 375ºF.
  2. In a mixing bowl, cream together butter, lemon zest, and sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until well combined.
  4. Toss blueberries with ¼ cup flour; set aside. In another bowl, whisk remaining flour with baking powder and salt.
  5. Gradually add the dry ingredients to the wet mixture, alternating with milk. Fold in blueberries gently.
  6. Grease a muffin tin; divide batter evenly among cups.
  7. Sprinkle tops with remaining sugar and bake for about 30 minutes (18-25 minutes for standard muffin tin). Check doneness with a toothpick.
  8. Allow muffins to cool in the pan for about 7 minutes before serving.
  • Author: Juniper
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin (70g)
  • Calories: 210
  • Sugar: 11g
  • Sodium: 190mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 31g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 30mg

Keywords: Ensure butter and eggs are at room temperature for better mixing. Avoid overmixing to maintain fluffiness; mix just until combined. Frozen blueberries can be used; coat them in flour before incorporating into the batter.