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Lemon Blueberry Muffins

Lemon Blueberry Muffins are a delightful treat filled with juicy blueberries and zesty lemon, perfect for breakfast or as a snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup buttermilk Can substitute with milk and lemon juice.
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
Add-ins
  • 1 cup fresh blueberries

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a muffin pan with paper liners or lightly grease it.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  3. In another bowl, mix the buttermilk, melted butter, egg, lemon zest, and lemon juice until mixed.
  4. Pour the wet ingredients into the dry ingredients and gently fold them together until just combined. A few lumps are fine.
  5. Gently fold in the fresh blueberries until evenly distributed.
  6. Evenly distribute the batter into the prepared muffin pan, filling each cup about 2/3 full.
  7. Place the muffin pan in the preheated oven and bake for 20-25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
  8. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack. Enjoy warm or at room temperature.

Notes

For perfect muffins, avoid overmixing the batter. Store in an airtight container for up to 3 days or freeze for up to 3 months.