Freshly baked blueberry lemon muffins cooling on a wire rack

Blueberry Lemon Muffins

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Why Make This Recipe

Blueberry Lemon Muffins are a delightful treat for any occasion. They are sweet, tangy, and bursting with juicy blueberries. This combination makes them perfect for breakfast, a snack, or even dessert. They are easy to make and require common ingredients you probably already have in your kitchen. Plus, the fresh lemon zest adds a bright flavor that pairs wonderfully with the blueberries.

How to Make Blueberry Lemon Muffins

Ingredients

  • 1 and 1/2 cups all-purpose flour
  • 3/4 cups granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 1/2 cup neutral cooking oil (avocado, vegetable, or canola oil)
  • 1/3 cup buttermilk (room temperature preferred)
  • 2 tablespoons lemon zest
  • 2 tablespoons lemon juice (fresh squeezed preferred)
  • 2 large eggs (room temperature preferred)
  • 1/4 teaspoon vanilla extract
  • 1 cup fresh blueberries (rinsed and completely dried)

Directions

  1. Preheat your oven to 350°F (175°C) and line a 12-count muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, cornstarch, baking powder, baking soda, and salt.
  3. Use an electric mixer to slowly drizzle the oil into the mixture, mixing on low speed to combine.
  4. In a separate bowl, whisk together the buttermilk, lemon zest, lemon juice, eggs, and vanilla.
  5. Slowly drizzle the wet mixture into the dry while mixing until everything is combined.
  6. Gently fold in the blueberries.
  7. Divide the batter evenly into the prepared muffin tin.
  8. Bake for 20-22 minutes, or until a toothpick comes out clean.
  9. Allow the muffins to cool in the pan for 5 minutes before transferring them to a cooling rack. Cool completely before serving.

How to Serve Blueberry Lemon Muffins

You can serve Blueberry Lemon Muffins warm or at room temperature. They are great on their own, but you can also enjoy them with a dollop of whipped cream or a spread of butter. For a fun twist, consider adding a light lemon glaze on top for an extra touch of sweetness.

How to Store Blueberry Lemon Muffins

To store your Blueberry Lemon Muffins, place them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them. Just wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag. They will last in the freezer for about 2 months.

Tips to Make Blueberry Lemon Muffins

  • Make sure your eggs and buttermilk are at room temperature for the best texture.
  • Gently fold the blueberries into the batter to avoid breaking them and turning the batter blue.
  • For an even burst of flavor, consider tossing the blueberries in a little bit of flour before adding them to the batter. This helps them distribute better.

Variation

If you want to mix it up, try adding a sprinkle of cinnamon or nutmeg to the batter. You can also replace blueberries with other berries like raspberries or cranberries for a different flavor profile.

FAQs

Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just be sure not to thaw them beforehand, as this can make the batter too wet.

How do I know when the muffins are done?
You can check if they are done by inserting a toothpick into the center. If it comes out clean or with a few crumbs, the muffins are ready.

Can I make these muffins without eggs?
Yes, you can substitute the eggs with applesauce or a flaxseed meal mixed with water for a vegan version.