Blueberry Lemon Muffins Recipe

Name: Blueberry Lemon Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (340 g) blueberries; 2 1/2 cups (301 g) all purpose flour, divided; 1 tablespoon (12 g) baking powder; 1/2 teaspoon (3 g) baking soda; 1/2 teaspoon (2 g) fine sea salt; 1/2 cup (113 g) unsalted butter, melted and cooled slightly; 1 cup (198 g) granulated sugar; zest of 1 lemon; 2 large (113 g) eggs, at room temperature; 1 1/2 teaspoons vanilla extract; 1 cup (226 g) buttermilk, at room temperature; Turbinado sugar, for finishing

Servings: persons

2 cups (340 g) blueberries
2 1/2 cups (301 g) all purpose flour, divided
1 tablespoon (12 g) baking powder
1/2 teaspoon (3 g) baking soda
1/2 teaspoon (2 g) fine sea salt
1/2 cup (113 g) unsalted butter, melted and cooled slightly
1 cup (198 g) granulated sugar
zest of 1 lemon
2 large (113 g) eggs, at room temperature
1 1/2 teaspoons vanilla extract
1 cup (226 g) buttermilk, at room temperature
Turbinado sugar, for finishing

1
Preheat the oven to 350u00b0F. Place 8 freestanding paper baking cups on a baking sheet (see headnote).
2
In a medium bowl, toss the blueberries with 1/4 cup (30 g) of the flour. Set aside.
3
In a small bowl, whisk the remaining flour, baking powder, baking soda, and salt to combine.
4
In a medium bowl, whisk the melted butter, sugar, and lemon zest to combine. Add the eggs one at a time and mix well to incorporate. Beat in the vanilla extract.
5
Add the flour mixture and mix well to combine (I usually switch to a silicone spatula at this point).
6
Add the buttermilk and mix until fully incorporated. Fold in the blueberry mixture.
7
Divide the batter between the baking cups - filling about 2/3 of the cup. Sprinkle the surface of each generously with turbinado sugar.
8
Bake until a toothpick inserted into the center comes out clean (or with a few moist crumbs), 17-20 minutes.
9
Transfer to a wire rack to cool.

1199

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups (340 g) blueberries, 2 1/2 cups (301 g) all purpose flour, divided, 1 tablespoon (12 g) baking powder, 1/2 teaspoon (3 g) baking soda, and more.

Yes, Blueberry Lemon Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blueberry Lemon Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions