These Lemony Blueberry Muffins are a sweet and moist cake-like treat that’s perfect for breakfast or a snack. If you’re looking for an easy muffin recipe loaded with healthy blueberries, then you’ll want to give this one a try!
Why You’ll Love it
It’s simple to make. Just follow a few simple steps to create these moist, cake-like muffins! When you see how easy it is to make these muffins at home, you won’t need to reach for the store bought ones anymore.
The ingredients are easy to find. This recipe uses basic pantry ingredients like all-purpose flour, sugar, butter, and fresh blueberries. You may already have them in your pantry and refrigerator right now!
It’s a great snack or quick breakfast. Make a batch of these Lemony Blueberry Muffins ahead of time for hurried mornings when you need a grab-and-go breakfast. They also make a great afternoon snack or a treat to have anytime you’re craving a sweet treat.
It’s loaded with healthy blueberries. Blueberries are loaded with antioxidants and are a good source of fiber. These muffins are a great way to get some of their benefits in your diet.
Step by Step Instructions
Gather and prep your ingredients. Pre-heat the oven to 425º F.
Sift flour, salt, and baking powder into a medium bowl and set aside. In a large mixing bowl, using a hand or stand mixer, cream butter and sugar together until mixture is light and fluffy. This will take about 2 minutes with the mixer on high.
On medium speed, add eggs, one at a time, mixing well after each addition. Add milk and vanilla extract and continue to mix on medium speed until well blended.
Turn mixer to low speed and gradually add the dry ingredients, mixing only until combined. Don’t over mix! Add blueberries and lemon zest to mixing bowl.
Gently fold the blueberries into the batter using a wooden spoon or silicone spatula. Scoop batter into muffin tins.
To bake muffins, be sure your oven is completed heated. Bake for 5 minutes at 425º then turn the heat to 350º and bake for an additional 20-25 minutes. Muffins are done when the top is springy and lightly browned. Let cool in pan on a wire rack for 5 minutes, then remove from pan and cool completely.
Be sure the oven is completely heated before adding batter. This will allow the muffins to bake properly without burning or turning dry.
Bake at an initial high heat for maximum height. However, if you prefer to bake muffins at a constant temperature, heat oven to 375º and bake for 25-30 minutes.
Use an ice cream scoop to spoon batter into muffin cups.
Fill muffin cups to the top with batter.
Why are blueberries healthy? Blueberries are packed with antioxidants and are loaded with potassium and vitamin c. For more info about the health benefits of blueberries, visit the USDA website.
Can you use frozen blueberries in muffins? To use frozen blueberries, don’t thaw them out first. Simply add them to the batter and fold in.
Muffins can be made without lemon zest if you don’t have it on hand. Just simply leave it out.
Try almond extract in place of vanilla extract.
These Lemony Blueberry Muffins are delicious with a Lemon Glaze. Simply mix powdered sugar and fresh lemon juice and drizzle over the top!
Try these other sweet treats
Lemony Blueberry Muffins
- 1/2 cup unsalted, softened butter
- 1 1/4 cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup milk low fat, almond, oat
- 2 cups fresh blueberries picked over, washed, and patted dry
- Zest of one large lemon about one tablespoon. Reserve lemon if making the lemon glaze.
- 2 cup powdered sugar sifted
- 3 to 4 tablespoons fresh lemon juice
- Preheat oven to 425º degrees F. Place rack in center of oven.
- Sift flour, salt, and baking powder together in a medium bowl. Set aside. In a small seperate bowl, zest one lemon. Set aside.
- In a large mixing bowl or bowl of stand mixer, cream the butter and sugar together until light; about 2 minutes on high speed.
- Turn mixer to medium. Add the eggs, one at a time, mixing well after each addition.
- Add milk and vanilla extract and continue to mix on medium speed until well combined.
- Turn mixer to low speed. Slowly add flour mixture to batter until just combined. Don't over mix!
- Add blueberries and lemon zest. Gently fold into batter using a rubber or silicone spatula.
- Spray a standard muffin pan with cooking spray or line with 12 paper or silicone liners. Fill the cups to the top with batter.
- Bake at 425º F for the firs 5 minutes then turn oven to 350º F for the remaining 20-25 minutes. Alternatively, bake for 25-30 minutes at 375º F.
- Muffins are done when the top is springy and the edges are lightly browned, or when a toothpick inserted in the middle comes out clean.
- Place powdered sugar in a medium bowl. Add 3-4 tablespoons of fresh lemon juice and mix until desired consistency is reached.