Blueberry Lemon Muffins
Bursting with juicy blueberries and a bright pop of citrus, these blueberry lemon muffins are the perfect combination of sweet and tangy! Made with fresh blueberries, zesty lemon juice, and aromatic lemon zest, this recipe brings a refreshingly vibrant twist to classic muffins. The secret to their soft, moist texture lies in the buttermilk, adding a delightful richness to every bite. Quick and easy to whip up in just 35 minutes, these muffins are ideal for a grab-and-go breakfast, brunch centerpiece, or a light, homemade dessert. Tossing the blueberries in a touch of flour ensures even distribution, while a balance of baking powder and baking soda guarantees a fluffy rise. Enjoy these muffins warm from the oven or save them for later—they’re just as irresistible either way! Perfect for citrus lovers and blueberry fans alike, these muffins are destined to become a household favorite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup buttermilk
- 0.25 cup vegetable oil
- 1 unit large egg
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1.5 cups fresh blueberries
- 1 tablespoon all-purpose flour (for blueberries)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
In a separate medium bowl, combine the buttermilk, vegetable oil, egg, lemon zest, and lemon juice. Whisk until the mixture is well combined and smooth.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently fold the mixture together using a spatula until just combined. Do not overmix.
In a small bowl, toss the blueberries with 1 tablespoon of flour to coat them (this prevents them from sinking to the bottom of the muffins).
Carefully fold the floured blueberries into the batter, being cautious not to crush them.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.3 g | 88% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 34.1 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 2450 mg | 107% | |
| Total Carbohydrate | 391.2 g | 142% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 186.2 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 372 mg | 29% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 883 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
