Lemon Blueberry Muffins (Printable)

Bright, zesty lemon and juicy blueberries create tender muffins ideal for breakfast, brunch, or snacks.

# What You’ll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 2 teaspoons baking powder
04 - ½ teaspoon baking soda
05 - ¼ teaspoon salt

→ Wet Ingredients

06 - 2 large eggs
07 - ½ cup vegetable oil or melted butter
08 - 1 cup plain yogurt or buttermilk
09 - Zest of 2 lemons
10 - ¼ cup fresh lemon juice
11 - 1 teaspoon vanilla extract

→ Add-Ins

12 - 1½ cups fresh or frozen blueberries
13 - 1 tablespoon flour for tossing blueberries

→ Topping

14 - 2 tablespoons coarse or sanding sugar

# How To Make It:

01 - Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well blended.
03 - In a separate bowl, whisk eggs, oil or melted butter, yogurt or buttermilk, lemon zest, lemon juice, and vanilla until smooth.
04 - Pour wet ingredients into dry ingredients and gently fold together just until combined. Do not overmix as this will result in tough muffins.
05 - Toss blueberries with 1 tablespoon flour, then gently fold into the batter using a spatula until evenly distributed.
06 - Divide batter evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle tops with coarse sugar if desired.
07 - Bake for 18 to 22 minutes, until tops are golden brown and a toothpick inserted in the center comes out clean.
08 - Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Tips:

01 -
  • The tangy lemon and sweet blueberries balance perfectly, never one overpowering the other
  • These stay incredibly moist for days thanks to the yogurt, though they rarely last that long in my house
02 -
  • Overmixing makes tough muffins, so stop as soon as the flour disappears into the batter
  • Frozen blueberries dont need thawing, but toss them in flour first or they'll turn everything purple
03 -
  • Room temperature ingredients create the most tender texture, so set your eggs and yogurt out about 30 minutes before baking
  • Use a microplane or fine grater for the zest, avoiding the white pith underneath which tastes bitter

Go Back