Food
Lemon Blueberry Muffins
By Ryan Hurd · Published Sep 14, 2026
Servings
Serves 12
Prep
10 min
Cook
30 min
Difficulty
Easy
A delightful recipe for moist and flavorful lemon blueberry muffins. The batter is a vibrant yellow, speckled with bright blue berries that pop against the creamy white flour. As you mix, the tangy lemon zest and sweet blueberries release their aromas, filling the kitchen with a fresh, summery scent. The muffins bake to a perfect golden brown, their tops slightly cracked, revealing a soft, moist interior. The lemon flavor is bright and zesty, while the blueberries add a sweet, juicy burst of flavor. These muffins are a perfect treat for breakfast or a quick snack, and they're sure to brighten anyone's day.
Ingredients
- • ½ cup unsalted butter, room temperature
- • zest of 1 lemon
- • 1 cup + 1 Tbsp sugar
- • 1 egg, room temperature
- • 1 tsp vanilla
- • 2 cups (256 g) all-purpose or cake flour
- • 2 tsp baking powder
- • 1½ teaspoon kosher salt
- • 2 cups fresh blueberries
- • ½ cup milk or buttermilk
Steps
- 1.Heat the oven to 375°F.
- 2.Cream butter with lemon zest and 1 cup of the sugar until light and fluffy.
- 3.Add the egg and vanilla and beat until combined.
- 4.Meanwhile, toss the blueberries with ¼ cup of flour; then whisk together the remaining flour, baking powder, and salt.
- 5.Add the flour mixture to the batter a little at a time, alternating with the milk. Fold in the blueberries.
- 6.Grease a jumbo muffin tin (or a 12-cup muffin tin... though the jumbo is really fun) with butter or coat with non-stick spray. Distribute batter among muffin cups. Sprinkle batter with remaining tablespoon of sugar.
- 7.Bake for 30 minutes (or less if using a 12-cup muffin tin). Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes.
- 8.Let muffins cool in pan for about 7 minutes before serving.
Notes
- • Batter will be thick. This is OK.
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