Lemon Blueberry Muffin Recipe
Ingredients
Dry Ingredients:
- 2 cups 250g all purpose flour
- ¾ cup 150g granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- ½ cup 120ml vegetable oil (or melted butter)
- 2 large eggs
- 1 cup 240ml buttermilk (or milk + 1 tbsp lemon juice)
- 2 teaspoons vanilla extract
Key Flavor Ingredients:
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 ½ cups 225g fresh or frozen blueberries (do not thaw frozen berries)
Optional Toppings:
- 1 tablespoon coarse sugar for a crunchy top
- Streusel topping ¼ cup flour, 2 tbsp butter, 2 tbsp sugar
Instructions
- Step 1: Preheat & Prepare Muffin Pan
- Preheat oven to 375°F (190°C).
- Line a 12-cup muffin tin with paper liners or grease with non stick spray.
- Step 2: Mix Dry Ingredients
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Step 3: Mix Wet Ingredients
- In another bowl, whisk eggs, oil, buttermilk, vanilla extract, lemon zest, and lemon juice until combined.
- Step 4: Combine Wet & Dry Ingredients
- Gently mix the wet ingredients into the dry ingredients until just combined (do not overmix).
- Step 5: Fold in Blueberries
- Toss blueberries in 1 tablespoon flour (to prevent sinking), then gently fold them into the batter.
- Step 6: Fill Muffin Cups
- Divide batter evenly among the 12 muffin cups, filling about ¾ full.
- Sprinkle with coarse sugar or streusel topping (optional).
- Step 7: Bake the Muffins
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- If using frozen blueberries, bake 1-2 minutes longer.
- Step 8: Cool & Serve
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
✅ Storage: Keep at room temperature for 3 days, refrigerate for up to 1 week, or freeze for 3 months.
✅ Reheating: Microwave for 10-15 seconds or warm in the oven at 300°F (150°C) for 5 minutes.
✅ Dairy Free Option: Use almond or oat milk instead of buttermilk and coconut oil instead of butter.
✅ Healthier Version: Substitute ½ cup whole wheat flour and use Greek yogurt instead of oil. Enjoy your homemade lemon blueberry muffins. 🍋🫐✨ Let me know if you need any modifications.
✅ Reheating: Microwave for 10-15 seconds or warm in the oven at 300°F (150°C) for 5 minutes.
✅ Dairy Free Option: Use almond or oat milk instead of buttermilk and coconut oil instead of butter.
✅ Healthier Version: Substitute ½ cup whole wheat flour and use Greek yogurt instead of oil. Enjoy your homemade lemon blueberry muffins. 🍋🫐✨ Let me know if you need any modifications.
