Lemon Blueberry Muffins

These lemon blueberry muffins are so soft and buttery, bursting with zesty and sweet flavor in each bite. Whether you make them for breakfast or an afternoon treat, they’re sure to fly off the table in all of their lemony, berry goodness!

Prep Time20

Cook Time25

Total Time45

Course: Breakfast, Dessert

Cuisine: American

Keyword: blueberry lemon muffins, lemon blueberry muffins

Servings: muffins

Author: Alyssa Rivers

Ingredients

1 cup granulated sugar
2 tablespoons lemon zest
1 cup unsalted butter room temperature
2 large eggs room temperature
1 teaspoon vanilla extract
2 tablespoons lemon juice
½ cup milk
½ teaspoon salt
2 teaspoons baking powder
2 cups all-purpose flour
2 cups blueberries
¼ cup turbinado sugar or coarse sugar

Instructions

Preheat the oven to 375 degrees fahrenheit. Spray a muffin pan with pan spray or line with liners and set aside.
Add the sugar and lemon zest to a large bowl and use your fingers to rub the zest into the sugar until fragrant.
Add the butter to the lemon sugar and beat with a hand mixer or a stand mixer until light and fluffy, about 3-4 minutes. Add in the eggs, vanilla, lemon juice, and milk. Mix until combined.
In another bowl, whisk together the salt, baking powder, and flour. Place the blueberries in a small bowl and sprinkle 2 teaspoons of the flour mixture over them. Toss to coat the berries with flour.
Add the remaining flour mixture to the wet ingredients and mix until just barely combined. Fold in the blueberries by hand until evenly dispersed through the batter.
Fill muffin tins ¾ of the way full and sprinkle the tops generously with coarse sugar. Bake for 22-25 minutes, until a toothpick comes out from the center with minimal crumbs and the top is golden brown. Let cool before serving.

Nutrition

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