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Lemon Blueberry Muffins: 12 Bursting Bites

Lemon blueberry muffins
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Enjoy these delightful lemon blueberry muffins, a perfect balance of bright citrus and sweet berries, perfect for any occasion.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 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, and salt.
  3. In a separate bowl, combine the sugar, melted butter, egg, buttermilk, and vanilla extract. Mix until well combined.
  4. Stir in the lemon zest and lemon juice into the wet ingredients.
  5. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  6. Gently fold in the blueberries.
  7. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. 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 buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
  • Fresh blueberries are best, but frozen blueberries can also be used. If using frozen, do not thaw them before adding to the batter.

Nutrition

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