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Lemon Blueberry Muffins: A Delightful Treat for Every Occasion

Lemon Blueberry Muffins
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Bakery-style muffins with a delicate lemon fragrance, plump blueberries in every bite, and a crisp sugar crust. Perfect for breakfast or afternoon tea!

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1 tbsp lemon zest (about 2 lemons)
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1/2 cup (120ml) buttermilk
  • 1 1/2 cups (225g) fresh blueberries (or frozen, unthawed)
  • 1 tbsp flour (for tossing berries)
  • For the Topping:
  • 2 tbsp turbinado sugar
  • 1 tsp lemon zest

Instructions

  1. Preheat oven to 425°F (220°C). Line 12-cup muffin tin with liners.
  2. Whisk flour, baking powder, baking soda, and salt in bowl.
  3. Cream butter and sugar until fluffy. Beat in eggs one at a time.
  4. Mix in lemon zest, juice, and vanilla.
  5. Alternately add dry ingredients and buttermilk in 3 additions.
  6. Toss blueberries with 1 tbsp flour; gently fold into batter.
  7. Divide batter among cups (they’ll be full). Mix topping ingredients; sprinkle over batter.
  8. Bake 5 mins at 425°F, then reduce to 350°F (175°C) and bake 15-18 mins until golden.
  9. Cool 5 mins in pan before transferring to rack.

Notes

  • Pro tip: High initial heat creates tall muffin tops
  • Storage: Keep airtight at room temp 2 days or freeze 3 months
  • Buttermilk sub: Mix 1/2 cup milk + 1/2 tbsp lemon juice
  • Extra lemon flavor: Brush warm muffins with lemon glaze (1/2 cup powdered sugar + 1 tbsp lemon juice)

Nutrition

Find it online: https://us.recipesfood.org/lemon-blueberry-muffins/

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