Easy Moist Lemon Blueberry Muffins Recipe
Easy Moist Lemon Blueberry Muffins Recipe
There’s nothing quite like the bright, zesty flavors of lemon and the sweet burst of blueberries in a perfectly moist muffin. These Lemon Blueberry Muffins are a delightful treat that brings a taste of summer to your breakfast table or afternoon snack. With a tender crumb and a burst of citrusy goodness, these muffins are sure to become a favorite in your household.
If you love blueberry muffins, you might also enjoy our Deluxe Blueberry Cream Cheese Muffins or the classic Best Homemade Blueberry Muffins.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 1 1/2 cups fresh blueberries
Step-by-Step Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, mix the buttermilk, vegetable oil, egg, vanilla extract, lemon zest, and lemon juice until well combined.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
- Fold in Blueberries: Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
- Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Expert Tips
- Use Fresh Blueberries: Fresh blueberries work best for this recipe, but if they’re not in season, you can use frozen blueberries. Just be sure not to thaw them before adding to the batter.
- Don’t Overmix: Overmixing the batter can result in dense muffins. Stir just until the ingredients are combined.
- Add a Streusel Topping: For an extra touch, sprinkle a streusel topping over the muffins before baking. Check out our Bakery Style Streusel Blueberry Muffins for inspiration.
- Store Properly: Keep the muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months.
FAQ
Can I use frozen blueberries?
Yes, you can use frozen blueberries. Just toss them in a bit of flour before folding them into the batter to prevent them from sinking.
Can I substitute buttermilk?
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
How do I make these muffins extra moist?
For extra moist muffins, ensure you don’t overbake them. Also, using buttermilk and a bit of brown sugar helps retain moisture.
These Lemon Blueberry Muffins are a perfect blend of sweet and tart, making them an ideal treat for any time of day. Enjoy them with a cup of tea or coffee, or pack them for a delicious on-the-go snack!
Easy Moist Lemon Blueberry Muffins Recipe
Ingredients
Method
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- In another bowl, mix the buttermilk, vegetable oil, egg, vanilla extract, lemon zest, and lemon juice until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
- Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
