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Lemon Blueberry Muffins

Are you ready for a delicious morning treat that perfectly balances the bright zing of lemon and the sweet burst of blueberries? Look no further than these delightful Lemon Blueberry Muffins! They’re not just your average muffins; these little gems are fluffy, moist, and packed with fresh flavors that sing of sunny mornings. The best part? They come together in just under an hour, making them a fantastic option for busy weekdays or a leisurely weekend brunch with family and friends.

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup vegetable oil
  • 1/2 cup buttermilk
  • 1 large egg
  • Zest of 1 lemon
  • 1 teaspoon fresh lemon juice
  • 1 cup blueberries fresh or frozen

Method
 

  1. Preheat the oven: Begin by heating your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the cups.
  2. Prepare dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until combined.
  3. Mix wet ingredients: In another bowl, whisk together the vegetable oil, buttermilk, egg, lemon zest, and lemon juice until smooth.
  4. Combine ingredients: Add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix! Your batter should remain slightly lumpy.
  5. Incorporate blueberries: Gently fold in the blueberries, making sure they are evenly distributed throughout the batter.
  6. Fill muffin cups: Using a spoon or an ice cream scoop, pour the muffin batter into the prepared tins. Fill each cup about 2/3 full to leave room for rising.
  7. Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool and enjoy: Once done, remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.