Lemon Blueberry Muffins (Printable version)

Tender muffins bursting with fresh lemon and juicy blueberries. An easy breakfast treat ready in under 40 minutes.

# 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 coating blueberries

→ Topping

14 - 2 tablespoons coarse or sanding sugar

# Directions:

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

# Expert Tips:

01 -
  • The texture is impossibly tender while still holding together beautifully
  • Fresh lemon juice keeps these muffins moist for days unlike other quick breads
  • They strike that perfect balance between tart and sweet that keeps you coming back
02 -
  • Overmixing will make these tough and dense so stop as soon as flour disappears
  • Frozen blueberries need to stay frozen or they'll bleed into the batter too much
  • The coarse sugar topping is what gives them that professional bakery finish
03 -
  • Use a microplane for the finest zest without any bitter white pith
  • Gently tap the muffin tin on the counter before baking to release air bubbles

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