Go Back
lemon-blueberry-muffins---easy--moist---bakery-style_feature

Easy Moist Lemon Blueberry Muffins – Bakery Style Recipe

These Lemon Blueberry Muffins are easy to make and deliver a bakery-style texture with bright, zesty flavors. Perfect for breakfast or a sweet snack, they are sure to impress.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup fresh blueberries
  • Zest of 2 lemons
  • 1/2 cup unsalted butter, melted
  • 1 cup buttermilk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon juice

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with butter.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Gently fold in the blueberries and lemon zest, ensuring they are evenly coated with the flour mixture.
  3. In another bowl, mix the melted butter, buttermilk, egg, vanilla extract, and lemon juice until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
  5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  6. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Use fresh blueberries for best results. If using frozen, do not thaw them before adding to the batter. For extra lemon flavor, add more zest. Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.