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Lemon Blueberry Muffins


    • 2 cups all-purpose flour
    • 1 cup granulated sugar
    • 1 tablespoon baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 cup fresh or frozen blueberries
    • Zest of 2 lemons
    • 1/2 cup unsalted butter, melted
    • 1 cup buttermilk
    • 2 large eggs
    • 1 teaspoon vanilla extract


    Preheat the Oven:

    Preheat your oven to 375°F (190°C).

    Line a muffin tin with paper liners or lightly grease each cup.

    Prepare Dry Ingredients:

    In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

    Add Blueberries and Lemon Zest:

    Gently fold in the blueberries and lemon zest into the dry ingredients.

    Ensure that the blueberries are evenly distributed.

    Combine Wet Ingredients:

    In a separate bowl, whisk together the melted butter, buttermilk, eggs, and vanilla extract until well combined.

    Mix Wet and Dry Ingredients:

    Pour the wet ingredients into the dry ingredients, and gently fold them together using a spatula.

    Be careful not to overmix; a few lumps are okay.

    Fill Muffin Cups:

    Spoon the batter into the prepared muffin cups, filling each about two-thirds full.

    This recipe should make approximately 12 muffins.


    Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

    Cool Muffins:

    Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

    Optional Glaze:

    If desired, you can prepare a simple glaze by mixing 1 cup of powdered sugar with 2 tablespoons of lemon juice.

    Drizzle the glaze over the cooled muffins.


    Once the glaze has set, enjoy your delicious homemade lemon blueberry muffins with a cup of tea or coffee!

    These muffins are perfect for breakfast, brunch, or as a delightful treat any time of the day.

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