Go Back
Freshly baked lemon-blueberry muffins with lemon slices and blueberries.
Alyssa

The Best Lemon-Blueberry Muffins

Delicious lemon-blueberry muffins that are easy to make and perfect for breakfast or brunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup unsalted butter room temperature
  • 1 each lemon zest from 1 lemon
  • 1 cup sugar plus 1 tablespoon for topping
  • 1 each egg room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose or cake flour
  • 2 teaspoons baking powder
  • 1½ teaspoon Diamond Crystal kosher salt
  • 2 cups fresh blueberries
  • ½ cup milk or buttermilk

Equipment

  • 1 12-cup muffin tin or jumbo muffin tin
  • 1 Mixing Bowl (for mixing ingredients)
  • 1 Whisk (for mixing)
  • 1 Rubber Spatula (for folding in blueberries)

Method
 

  1. Heat the oven to 375ºF.
  2. Cream butter with lemon zest and 1 cup of the sugar until light and fluffy.
    1 each lemon zest, 1 cup sugar, 1 each egg
  3. Add the egg and vanilla and beat until combined.
    1 teaspoon vanilla extract, 2 cups all-purpose or cake flour
  4. Toss the blueberries with ¼ cup of flour.
    2 cups fresh blueberries
  5. Whisk together the remaining flour, baking powder, and salt.
    2 teaspoons baking powder, 1½ teaspoon Diamond Crystal kosher salt
  6. Add the flour mixture to the batter a little at a time, alternating with the milk. Fold in the blueberries.
    2 teaspoons baking powder, ½ cup milk or buttermilk
  7. Grease a muffin tin. Distribute batter among muffin cups and sprinkle with remaining sugar.
  8. Bake for 30 minutes, checking for doneness.
  9. Let muffins cool in the pan for about 7 minutes before serving.

Notes

If using table salt or Morton kosher salt, use 3/4 teaspoon. Adjust sugar based on personal preference.