Lemon Blueberry Muffins

These delicious lemon blueberry muffins combine the tartness of zesty lemon flavor with the sweetness of juicy blueberries to create a great breakfast or snack option.

Prep Time15

Cook Time18

Total Time33

Course: Dessert

Cuisine: American

Keyword: Lemon Blueberry Muffins Recipe

Servings:

Calories: 132kcal

Ingredients

2½ cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon lemon zest
1½ cups granulated sugar
2 eggs, room temperature
⅓ cup vegetable oil
1 teaspoon vanilla extract
1 cup buttermilk
1 cup sour cream
1½ cups fresh or frozen blueberries

Instructions

Preheat the oven to 350°F. Line 2 muffin tins with cupcake liners or spray with non-stick cooking spray.
Mix the flour, salt, baking powder, and baking soda together in a small bowl and set aside.
In a large bowl, add the lemon zest to the granulated sugar. Stir together, pressing the zest into the sugar so that the oils are absorbed into the sugar.
Add the eggs, vegetable oil, vanilla, buttermilk, and sour cream to the sugar mixture and whisk until combined.
Add the dry ingredients to the wet ingredients and stir together, just until combined. There should be lumps in the batter.
Toss the blueberries with a sprinkle of flour (optional). Fold the blueberries into the muffin batter, reserving some for topping the muffins, if you like.
Scoop the batter into the lined muffin tin, filling each liner ¾ of the way full. Top each muffin with a few blueberries.
Bake for 18 to 20 minutes or until a toothpick inserted in the center of the muffins comes out clean.
Cool muffins in the pan for 5 minutes. Remove muffins to a cooling rack to finish cooling.

Notes

If you are using frozen blueberries, add them to the batter frozen solid to minimize the discoloration of the muffin batter with blueberry juice.
Before beginning this recipe, ensure your eggs are at room temperature and your blueberries are fresh or frozen solid.
Working the lemon zest into the granulated sugar is my favorite trick for packing a punch of lemon flavor into baked goods.
It's important not to overmix the muffin mixture as this can result in dense, tough muffins.
Tossing the blueberries in flour helps them stay suspended in the batter and not sink to the bottom.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your muffins at the lower end of the recommended baking time.
Removing the muffins from the pan prevents the muffins from continuing to cook in the hot muffin pan and drying out.

Nutrition