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Blueberry Lemon Muffins

These blueberry lemon muffins are a delightful blend of sweetness and tartness, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter melted
  • 1/2 cup buttermilk
  • 2 large eggs
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1 cup fresh blueberries

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Rubber spatula
  • Muffin tin
  • Parchment paper liners

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Line your muffin tin with parchment paper liners.
  3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  4. In another bowl, mix the melted butter, buttermilk, eggs, lemon zest, and lemon juice.
  5. Pour the wet mixture into the dry ingredients and stir gently until just combined.
  6. Gently fold in the blueberries.
  7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Notes

Let the muffins cool in the pan for a few minutes before transferring to a wire rack.