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lemon-blueberry-muffins---easy--moist---bakery-style_feature

Ultimate Lemon Blueberry Muffins Recipe – Easy, Moist, and Bakery-Style

These lemon blueberry muffins combine zesty lemon and juicy blueberries in a soft, moist muffin. Perfect for breakfast or a snack, they are easy to make and taste like they came from a bakery.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

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

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with butter.
  2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
  3. In another bowl, mix the melted butter, buttermilk, lemon juice, lemon zest, eggs, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
  5. Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
  6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.

Notes

Use fresh blueberries for best results. Avoid overmixing the batter to prevent dense muffins. Store in an airtight container for up to 3 days or freeze for up to 3 months.