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Bursting Blueberry Lemon Muffins: 12 Divine Bites

Blueberry Lemon Muffins

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Enjoy these tender, bakery-style Blueberry Lemon Muffins, bursting with fresh berries and zesty lemon flavor. They’re perfect for a special morning treat.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 tablespoon lemon zest
  • 1 1/2 cups fresh blueberries
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon extract (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, baking soda, and salt.
  3. In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a small bowl, combine the buttermilk, lemon zest, lemon juice, and lemon extract (if using).
  6. Add about one-third of the dry ingredients to the wet ingredients, mixing until just combined. Then, add half of the buttermilk mixture, mixing until just combined. Repeat this process, alternating dry and wet ingredients, ending with the dry ingredients. Be careful not to overmix.
  7. Gently fold in the fresh blueberries.
  8. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  9. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  10. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For an extra burst of lemon flavor, you can add a simple lemon glaze made from powdered sugar and lemon juice.
  • Ensure your blueberries are dry before adding them to the batter to prevent them from sinking.
  • You can substitute Greek yogurt or sour cream for some of the buttermilk for a richer muffin.

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