Lemon Blueberry Muffins (Printable)

Tender muffins bursting with fresh lemon zest and juicy blueberries

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 2 teaspoons baking powder
04 - ½ teaspoon baking soda
05 - ¼ teaspoon salt

→ Wet Ingredients

06 - 2 large eggs
07 - ½ cup vegetable oil or melted butter
08 - 1 cup plain yogurt or buttermilk
09 - Zest of 2 lemons
10 - ¼ cup fresh lemon juice
11 - 1 teaspoon vanilla extract

→ Add-Ins

12 - 1½ cups fresh or frozen blueberries
13 - 1 tablespoon flour for coating blueberries

→ Optional Topping

14 - 2 tablespoons coarse or sanding sugar

# How To Make It:

01 - Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or grease cups thoroughly with nonstick spray.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk eggs, oil or melted butter, yogurt or buttermilk, lemon zest, lemon juice, and vanilla extract until completely smooth.
04 - Pour wet ingredients into dry ingredients. Gently fold together with a spatula just until combined; batter should remain slightly lumpy. Do not overmix.
05 - Toss blueberries with 1 tablespoon flour in a small bowl to coat. Gently fold coated blueberries into the batter.
06 - Divide batter evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle tops with coarse sugar if using.
07 - Bake for 18 to 22 minutes until tops are golden brown and a toothpick inserted into the center comes out clean.
08 - Let muffins cool in the tin for 5 minutes. Transfer to a wire rack and cool completely before serving.

# Expert Suggestions:

01 -
  • The muffins stay incredibly moist for days, thanks to the yogurt
  • That burst of fresh lemon makes these feel fancy enough for brunch
  • They come together in under 40 minutes from start to finish
02 -
  • Frozen blueberries don't need to be thawed—adding them frozen actually helps prevent them from bleeding into the batter
  • The high oven temperature (400°F) creates that beautiful bakery-style dome on top
  • These freeze beautifully for up to three months if you wrap them individually
03 -
  • Use a microplane to get the most zest from your lemons without hitting the bitter white pith underneath
  • Room temperature ingredients mix together more easily and create a more uniform batter

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