Irresistible Lemon Blueberry Muffins
Bake bright, fluffy lemon blueberry muffins with juicy berries and fresh citrus flavor. This easy lemon blueberry muffins recipe is perfect for breakfast or brunch.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter melted and cooled
- 2 large eggs
- 3/4 cup milk
- 1 tsp vanilla extract
- 2 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 1/2 cups blueberries fresh or frozen
- 1 tbsp all-purpose flour optional, for tossing blueberries
- 1 tbsp coarse sugar optional, for topping
Instructions
- Preheat the oven to 375°F and line a 12-cup muffin pan with liners.
- Whisk flour, baking powder, baking soda, salt, and sugar in a large bowl.
- Whisk melted butter, eggs, milk, vanilla, lemon zest, and lemon juice in a second bowl.
- Pour the wet mixture into the dry mixture and stir until just combined. Do not overmix.
- If desired, toss blueberries with 1 tbsp flour, then fold them into the batter gently.
- Divide batter evenly between muffin cups. Sprinkle coarse sugar on top if using.
- Bake until the tops are set and a toothpick inserted in the center comes out clean, about 18 to 22 minutes.
- Cool muffins in the pan for 5 minutes, then transfer to a rack to cool completely.