Go Back
To make these delicious lemon blueberry muffins, gather the following: - 2 cups all-purpose flour - 1 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1/2 cup unsalted butter, melted and slightly cooled - 2 large eggs, at room temperature - 1 cup buttermilk (or substitute with yogurt for a tangy twist) - Zest of 1 large lemon (about 1 tablespoon) - 1/4 cup freshly squeezed lemon juice - 1 1/2 cups fresh blueberries (frozen can be used if necessary) - 1 teaspoon pure vanilla extract When measuring flour, spoon it into your cup and level it off with a knife. This method prevents packing it down, which can lead to dense muffins. For sugar, scoop directly into the cup and level it off, too. If you need to measure liquids, use a clear liquid measuring cup for accuracy. Always check the measurement at eye level for the best results. If you don’t have buttermilk, you can use regular milk and add one tablespoon of vinegar or lemon juice. Let it sit for five minutes to sour. You can replace the eggs with flaxseed meal for a vegan option. Just mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg. If you want a lighter muffin, try using cake flour instead of all-purpose flour. This change will give your muffins a softer texture. 1. Preheat your oven to 375°F (190°C). 2. Line a muffin tin with paper liners or spray it with non-stick spray. 3. In a large bowl, mix 2 cups of flour, 1 cup of sugar, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Stir until there are no lumps. 4. In another bowl, combine 1/2 cup of melted butter, 2 eggs, 1 cup of buttermilk, zest from 1 lemon, 1/4 cup of lemon juice, and 1 teaspoon of vanilla. Whisk until smooth. 5. Pour the wet mix into the dry mix. Stir gently until just combined. Don't overmix! 6. Fold in 1 1/2 cups of blueberries, making sure they stay whole. 1. Fill each muffin cup about two-thirds full with batter. 2. Bake in the preheated oven for 18-22 minutes. 3. Check for doneness with a toothpick; it should come out clean or with a few crumbs. 1. Let the muffins cool in the tin for 5 minutes. 2. Transfer them to a wire rack to cool completely. 3. Enjoy the lovely aroma and flavor of your fresh muffins! For the complete recipe, check the full recipe above. To bake perfect muffins, follow these tips. First, always preheat your oven. This helps your muffins rise well. Use fresh ingredients for the best taste. Measure flour correctly; spoon it into the cup and level it off. Avoid packing it down. Also, remember to use room temperature eggs and buttermilk. This ensures a smooth batter. For a tall muffin, fill each cup two-thirds full. This gives them room to rise without spilling over. Do not overmix your batter. Stir just until combined. Overmixing can make them tough. Finally, place muffins in the hot oven right after mixing. This helps them rise faster and get that nice dome shape. You can boost the flavor of your lemon blueberry muffins. Consider adding a pinch of cinnamon for warmth. A tablespoon of honey can add depth to the sweetness. If you like nuts, fold in some chopped walnuts or pecans for crunch. For a twist, try adding a tablespoon of poppy seeds. These changes can make your muffins even more delightful! For the full recipe, check out the Zesty Lemon Blueberry Bliss Muffins 🫐. {{image_4}} Making gluten-free lemon blueberry muffins is easy. Use gluten-free all-purpose flour. This flour blend often has xanthan gum, which helps with texture. Follow the same steps in the recipe. You will still get a light and fluffy muffin. To create vegan lemon blueberry muffins, swap out the butter and eggs. Use coconut oil instead of butter. For eggs, try flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes. Use your plant-based milk instead of buttermilk. Your muffins will still taste amazing! You can play with flavors in your muffins. Add a pinch of cinnamon for warmth. Chopped nuts like pecans or walnuts add a nice crunch. You can also mix in some white chocolate chips for sweetness. For a tropical twist, add shredded coconut or replace some blueberries with diced pineapple. These small changes can create a whole new muffin experience without losing that zesty lemon flavor. Don't be afraid to experiment and discover your favorite version of lemon blueberry muffins! For the full recipe, check the earlier section. To keep your lemon blueberry muffins fresh, store them in an airtight container. Place a paper towel at the bottom. This absorbs extra moisture. You can keep them at room temperature for up to three days. If you want them to last longer, consider refrigerating them. In the fridge, they stay good for about a week. Freezing is a great way to enjoy muffins later. First, let the muffins cool completely. Then, wrap each muffin in plastic wrap. Place the wrapped muffins in a freezer-safe bag or container. This method helps prevent freezer burn. You can freeze them for up to three months. When you want one, just take it out and thaw it at room temperature. To enjoy warm muffins, reheating is easy. If they are at room temperature, heat them in the oven at 350°F (175°C) for about 5-7 minutes. This helps maintain their texture. If you are in a hurry, you can use the microwave. Heat them for 10-15 seconds. Just be careful not to overheat, or they will become tough. Enjoy your muffins the way they should be! For more detailed cooking steps, check the Full Recipe. What makes muffins rise? Muffins rise due to a chemical reaction. Baking powder and baking soda create gas bubbles. This helps the batter expand and rise in the oven. Why do my muffins have a flat top? Flat tops may happen if the batter is overmixed. It can also be due to low oven temperature. Always preheat your oven properly. How do I know when muffins are done? Insert a toothpick in the center. If it comes out clean or with few crumbs, they are ready. Look for a golden-brown color on top. Why are my muffins too dense? Dense muffins often result from overmixing the batter. Mix just until combined. Also, check the freshness of your baking powder. What if my muffins stick to the pan? Greasing the pan well prevents sticking. Use paper liners or a non-stick spray. Allow muffins to cool before removing them. How can I prevent dry muffins? Measure your flour accurately. Use room temperature ingredients and do not overbake. Adding yogurt or buttermilk helps keep them moist. One muffin contains roughly: - Calories: 200 - Total Fat: 8g - Saturated Fat: 5g - Cholesterol: 40mg - Sodium: 150mg - Total Carbohydrates: 30g - Dietary Fiber: 1g - Sugars: 10g - Protein: 3g These muffins are a lovely treat. They offer a balance of flavor and nutrition. Lemon and blueberry provide vitamins and antioxidants. For the full recipe, refer to the section above. In this post, we covered how to make lemon blueberry muffins. We started by listing key ingredients and offering measurement tips. Then, we outlined each step, from preparation to cooling. I shared best practices for baking, achieving a perfect rise, and enhancing flavor. Variations included gluten-free and vegan options. Lastly, we discussed storage and answered common questions. Muffin baking is simple and rewarding. You can enjoy fresh, tasty muffins with just a bit of care.

Lemon Blueberry Muffins

Indulge in the delightful flavors of Zesty Lemon Blueberry Bliss Muffins! These easy-to-make muffins combine the tanginess of lemon with the sweetness of fresh blueberries for a perfect treat any time of day. With simple ingredients and straightforward steps, you can whip up a batch in under 40 minutes. Click through to explore the full recipe and enjoy each delicious bite! Your kitchen will smell heavenly!
Print Recipe Pin Recipe

Ingredients
  

2 cups all-purpose flour

1 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, melted and slightly cooled

2 large eggs, at room temperature

1 cup buttermilk (or substitute with yogurt for a tangy twist)

Zest of 1 large lemon (about 1 tablespoon)

1/4 cup freshly squeezed lemon juice

1 1/2 cups fresh blueberries (frozen can be used if necessary)

1 teaspoon pure vanilla extract

Instructions
 

Begin by preheating your oven to 375°F (190°C). Prepare a muffin tin by lining it with paper liners or spraying it lightly with non-stick cooking spray to prevent sticking.

    In a large mixing bowl, add the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk these dry ingredients together until evenly combined, ensuring no lumps remain.

      In a separate mixing bowl, combine the melted butter (make sure it’s cool enough), eggs, buttermilk, lemon zest, lemon juice, and vanilla extract. Whisk together until the mixture is smooth and well blended.

        Pour the wet ingredients into the dry mixture. Stir gently with a spatula or wooden spoon until just combined. Avoid overmixing, as this can lead to dense muffins!

          Carefully fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter without breaking them apart.

            Using a scoop or spoon, fill each muffin cup to about two-thirds full, allowing space for the muffins to rise while baking.

              Place the muffin tin in the preheated oven and bake for 18-22 minutes. The muffins are done when they turn a lovely golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

                Once baked, let the muffins cool in the tin for about 5 minutes. Afterward, transfer them to a wire rack to cool completely and enjoy their delightful aroma!

                  - Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins

                    - Presentation Tips: For an appealing finish, dust the warm muffins lightly with powdered sugar. Serve them with a vibrant slice of lemon or a handful of fresh blueberries on the side. Perfect for pairing with a steaming cup of tea or coffee! Enjoy every bite!