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Lemon Blueberry Muffins Recipe

Brighten your day with these fluffy, tangy Lemon Blueberry Muffins! Bursting with fresh blueberries and zesty lemon flavor, these easy muffins are perfect for breakfast, brunch, or a sweet snack.
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Equipment

  • Muffin tin (12-cup)
  • Paper muffin liners
  • Mixing bowls (one large, one medium)
  • Zester or microplane
  • Whisk
  • Wooden spoon or spatula
  • Measuring cups and spoons

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • Zest of 1 large lemon
  • 1 large egg at room temperature
  • ½ cup milk at room temperature
  • ½ cup plain yogurt or sour cream
  • ⅓ cup vegetable oil or melted butter
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries do not thaw if using frozen
  • Optional: Coarse sugar for topping

Instructions
 

  • Prepare the Oven and Muffin Tin
  • Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners, or lightly grease each cup if not using liners.
  • Mix Dry Ingredients
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the lemon zest and mix until evenly distributed. This helps release the lemon’s essential oils into the dry ingredients, enhancing the flavor.
  • Combine Wet Ingredients
  • In a separate bowl, whisk together the egg, milk, yogurt, oil, and vanilla extract until smooth.
  • Bring the Batter Together
  • Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture until just combined—overmixing can make the muffins dense.
  • Add the Blueberries
  • Gently fold in the blueberries, taking care not to crush them. This will help keep the batter light and prevent the berries from turning the muffins purple.
  • Fill and Top Muffin Cups
  • Divide the batter evenly among the muffin cups, filling each about ¾ full. For a bakery-style touch, sprinkle a little coarse sugar on top of each muffin for a crunchy topping.
  • Bake the Muffins
  • Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be golden and spring back slightly when touched.