Go Back
lemon-blueberry-muffins---easy--moist---bakery-style_feature

Easy Moist Lemon Blueberry Muffins Recipe – Bakery Style Citrus Treats

These Lemon Blueberry Muffins are a delightful combination of zesty lemon and juicy blueberries, offering a tender crumb and burst of flavor in every bite. Perfect for breakfast, brunch, or dessert, these muffins are easy to make and irresistibly moist.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1/2 cup buttermilk
  • 1/4 cup fresh lemon juice
  • Zest of 2 lemons
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blueberries
  • 1 tablespoon all-purpose flour (for coating blueberries)

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with butter or cooking spray.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
  3. In another bowl, mix the melted butter, buttermilk, lemon juice, lemon zest, eggs, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
  5. Toss the blueberries with 1 tablespoon of flour to coat them lightly. This helps prevent them from sinking to the bottom of the muffins.
  6. Gently fold the coated blueberries into the muffin batter.
  7. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  8. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.

Notes

Use fresh lemon juice and zest for the best flavor. Avoid overmixing the batter to keep muffins fluffy. Store in an airtight container for up to 3 days or freeze for longer storage.