Easy Lemon Blueberry Muffins
Brighten up your mornings with these Easy Lemon Blueberry Muffins—a delightful blend of zesty lemon and juicy blueberries packed into soft, fluffy perfection. Made with simple ingredients and ready in just 35 minutes, these bakery-style muffins are bursting with fresh citrus flavor thanks to the addition of lemon juice and zest, while the blueberries bring a pop of natural sweetness. Tossing the blueberries in a touch of flour ensures they stay evenly distributed in every bite. Perfect for breakfast, brunch, or an afternoon snack, these muffins are a must-try treat that pairs wonderfully with coffee or tea. Plus, this 12-muffin recipe is a quick and easy crowd-pleaser that’s sure to become a family favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Granulated sugar
- 0.5 cup Unsalted butter, melted and slightly cooled
- 2 large Eggs
- 0.5 cup Milk
- 3 tablespoons Fresh lemon juice
- 1 tablespoon Lemon zest
- 1 teaspoon Vanilla extract
- 1.5 cups Fresh blueberries
- 1 tablespoon All-purpose flour (to toss blueberries)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease each cup.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the granulated sugar and melted butter together until well combined.
Add the eggs, one at a time, beating well after each addition. Stir in the milk, lemon juice, lemon zest, and vanilla extract until smooth.
Gradually add the dry ingredients (flour mixture) into the wet mixture. Stir gently with a spatula until just combined. Be careful not to overmix; the batter should be thick.
In a small bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the muffins.
Gently fold the blueberries into the batter using a spatula, being careful not to crush them.
Evenly divide the batter between the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy your fresh Lemon Blueberry Muffins with a cup of coffee or tea!
Nutrition Facts
Calories |
2694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.4 g | 143% | |
| Saturated Fat | 65.9 g | 330% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 641 mg | 214% | |
| Sodium | 2282 mg | 99% | |
| Total Carbohydrate | 387.3 g | 141% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 181.3 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 298 mg | 23% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 858 mg | 18% | |
*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.
