Best Lemon Blueberry Muffins

Two blueberry lemon muffins staked on a white plate.

Print Recipe

Soft and moist lemon blueberry muffins packed with juicy blueberries and vibrant lemon flavor!

Course Breakfast, Snack

Cuisine American

Method Bake

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 279

Author Lily Ernst

Ingredients

2 & 1/2 cups (315g) all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
1/2 cup (114g) unsalted butter melted and cooled
1 cup (200g) granulated sugar
2 large eggs
3/4 cup (188ml) milk
zest of 1 lemon
2 Tbsp lemon juice
1 tsp vanilla extract
2 cups blueberries
1/4 cup (50g) granulated sugar for sprinkling on top

Instructions

Preheat oven to 400F and line a 12 cup muffin pan with paper liners.
In a large bowl; whisk together the flour, baking powder, and salt. Set aside.
2 & 1/2 cups (315g) all-purpose flour, 1 Tbsp baking powder, 1/2 tsp salt
In a medium bowl; whisk together the melted butter and 1 cup of sugar.
1/2 cup (114g) unsalted butter, 1 cup (200g) granulated sugar
Then whisk in the eggs, milk, lemon zest, lemon juice, and vanilla.
2 large eggs, 3/4 cup (188ml) milk, zest of 1 lemon, 2 Tbsp lemon juice, 1 tsp vanilla extract
Add the wet ingredients to the dry ingredients, and gently stir using a rubber spatula until just combined. Fold in the blueberries.
2 cups blueberries
Divide the batter into the 12 muffin cups. Generously sprinkle the remaining sugar over the tops.
1/4 cup (50g) granulated sugar
Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.

Notes

Leftovers can be placed in an airtight container and store at room temperature for up to 3 days or in the fridge for up to 5 days. Warm up the refrigerated muffins in the microwave for 15-30 seconds if desired.

To freeze - Skip the extra sugar on top before baking. Let the muffins cool completely and place them in a freezer-friendly container or ziplock bag. Store in the freezer for up to 2 months. Thaw overnight in the fridge. Generously sprinkle with sugar on top and reheat in the oven at 350F for 5-10 minutes until warmed up and crisp on top.

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