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–+ servings
Lemon blueberry muffins on a rack with blueberries around.

Blueberry Lemon Muffins Recipe

Amanda
Lemon blueberry muffins! Bright lemon flavor without being sharp, juicy blueberries that don’t sink, and a batter designed to rise high and proud in the oven.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Course Breakfast, Dessert
Cuisine American
Servings 9 muffins

Equipment

  • Muffin pan
  • Mixing bowls
  • Measuring cups and spoons
  • Muffin liners
  • Rubber Spatula

Ingredients
 

  • ⅔ cup (145 grams) granulated sugar plus more for tops
  • 1 tablespoon lemon zest packed
  • 1 and ¾ cups (225 grams) all purpose flour use the fluff and spoon method if not weighing, see notes
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • 8 tablespoons (113 grams) unsalted butter, melted and cooled
  • 2 eggs room temperature
  • ½ cup whole milk whole or 2%
  • 1 teaspoon vanilla extract
  • 1 and ½ cups (255 grams) fresh blueberries

Instructions
 

  • Preheat the oven to 425°F. Line a muffin pan with 9 liners, spray the liners and top of the pan with nonstick spray to ensure they come out of the pan.
  • Place sugar and lemon zest in a large bowl, mix together with your hands or a whisk until completely combined, you want to release the oils from the zest. Add the melted butter, eggs, milk, and vanilla, mix until combined.
  • Whisk together the flour, baking powder, and salt. Add it to the wet ingredients.
  • Whisk until combined and a batter forms. Do not over mix. Fold in the blueberries until evenly distributed.
  • Divide the batter evenly over the 9 muffin liners. It will look like a lot of batter for one liner, it’s not. Top with a little more sugar (I like turbinado raw sugar) to just coat the tops.
  • Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom and immediately turn the oven temperature down to 400°F. Bake for about 18-22 minutes or until a toothpick comes out clean, check earlier if your oven runs hot.
  • Let cool before removing them from the pan.

Notes

*Start by fluffing up the flour with a spoon to loosen it, then gently scoop it into your measuring cup without packing it down. Once the cup is slightly overfilled, use a straight edge like the back of a knife to level it off. 
*Only make 9 muffins, if you make more the tops will not be as big and domed.
*you can use frozen blueberries, do not defrost them. If using frozen, the bake time might be longer!
Store the muffins in an airtight container at room temperature for up to 2 days. For the best freshness, freeze the muffins on the day you bake them. After freezing, you can thaw the muffins by leaving them on the counter until they reach room temperature. This way, they’ll be just as delicious as when they were fresh!
To properly measure flour using cup measurements, first fluff the flour in its container with a spoon to aerate it and prevent compacting. Then, spoon the flour into your measuring cup until overflowing, avoiding scooping directly from the container to prevent packing. Finally, use a flat edge, like the back of a knife, to level off the top of the measuring cup, gently scraping off the excess for an accurate measurement.
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