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Lemon Blueberry Muffins

A close-up of a delicious lemon blueberry muffin topped with blueberries and lemon zest.
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Enjoy these delightful lemon blueberry muffins, a perfect balance of bright citrus and sweet berries, baked with love from Spoon & Sprout.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 1/2 cups fresh blueberries

Instructions

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, baking soda, salt, and sugar.
  3. In a separate bowl, cream together the softened butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a small bowl, whisk together the milk, lemon juice, and lemon zest.
  6. Alternately add the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  7. Gently fold in the blueberries.
  8. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  9. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  10. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For an extra burst of lemon flavor, you can sprinkle a little extra lemon zest on top of the muffins before baking.
  • If you don’t have fresh blueberries, frozen blueberries can be used. Just toss them with a tablespoon of flour before adding to the batter to prevent them from sinking.
  • These muffins are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://spoonsprout.com/lemon-blueberry-muffins/