Lemon Blueberry Muffins (Printable)

Fluffy lemon and blueberry muffins with a bright, juicy burst of flavor and tender crumb.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt

→ Wet Ingredients

06 - 2 large eggs
07 - 1 cup whole milk or buttermilk
08 - 1/2 cup unsalted butter, melted and cooled
09 - Zest of 2 lemons
10 - 1/4 cup freshly squeezed lemon juice
11 - 1 teaspoon pure vanilla extract

→ Add-ins

12 - 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)

→ Optional

13 - 2 tablespoons coarse sugar for sprinkling

# How To Cook:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well blended.
03 - In a separate bowl, whisk eggs, milk or buttermilk, melted butter, lemon zest, lemon juice, and vanilla extract until smooth.
04 - Pour wet mixture into dry ingredients and fold gently with a spatula until just combined; avoid overmixing.
05 - Fold in blueberries carefully to distribute evenly without breaking fruit.
06 - Divide batter evenly among muffin cups, filling each approximately three-quarters full. Sprinkle tops with coarse sugar if using.
07 - Bake for 20 to 22 minutes until golden on top and a toothpick inserted comes out clean.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • The muffins are perfectly moist yet fluffy, like a secret recipe only close friends know.
  • The combination of juicy blueberries and fresh lemon zest brightens every bite and keeps you coming back for more.
02 -
  • Tossing the blueberries in a bit of flour before folding them in helps prevent them from sinking to the bottom.
  • Using freshly zested lemons makes all the difference versus bottled lemon juice alone.
03 -
  • Don't overmix the batter — those small lumps actually help keep the muffins tender.
  • Folding in the blueberries last and gently preserves their shape and prevents purple streaks throughout.

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