Description
These Lemon Blueberry Muffins are a delightful breakfast treat bursting with fresh lemon flavor and juicy blueberries. They are moist, tender, and topped optionally with a tangy lemon glaze for extra sweetness. Perfect for a weekend brunch or a snack any time of the day.
Ingredients
Scale
Muffins
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/2 cup buttermilk
- 1/4 cup lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)
- 1 tablespoon flour (to toss with blueberries)
Optional Lemon Glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Preheat the oven and prepare muffin tin: Set your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until evenly combined.
- Combine wet ingredients: In a separate bowl, whisk melted butter, buttermilk, fresh lemon juice, lemon zest, eggs, and vanilla extract until the mixture is smooth and well mixed.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined, being careful not to overmix to keep the muffins tender.
- Toss blueberries with flour: Sprinkle the tablespoon of flour over the blueberries and toss them gently to coat. This prevents them from sinking to the bottom during baking.
- Fold blueberries into batter: Gently fold the floured blueberries into the muffin batter, distributing them evenly.
- Fill muffin cups: Evenly divide the batter into the prepared muffin cups, filling each about 3/4 full to allow room for rising.
- Bake the muffins: Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool muffins: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare optional lemon glaze: In a small bowl, whisk powdered sugar with lemon juice until smooth. Drizzle over cooled muffins for a tangy finishing touch.
Notes
- If you don’t have buttermilk, you can substitute with plain yogurt or milk mixed with lemon juice to achieve similar acidity.
- For extra texture and flavor, add a crumb topping made of butter, brown sugar, and flour before baking.
- Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
