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Blueberry Lemon Muffins

Sweet, tangy muffins bursting with juicy blueberries and fresh lemon zest, perfect for breakfast, snacks, or dessert.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 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
Wet Ingredients
  • 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
Fruits
  • 1 cup fresh blueberries (rinsed and completely dried)

Method
 

Preparation
  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.
Baking
  1. Divide the batter evenly into the prepared muffin tin.
  2. Bake for 20-22 minutes, or until a toothpick comes out clean.
  3. Allow the muffins to cool in the pan for 5 minutes before transferring them to a cooling rack. Cool completely before serving.

Notes

Serve warm or at room temperature. Great on their own or with whipped cream, butter, or a light lemon glaze.