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Blueberry Lemon Muffins


  • Author: wellness sleuth
  • Total Time: 30 minutes
  • Yield: 12

Description

Blueberry lemon muffins are a holiday staple that makes any holiday gathering complete. Whether you’re celebrating with family, friends, or co-workers, this popular dessert will always be a hit!


Ingredients

Scale

🍋 Ingredients

Dry Ingredients:

    • 2 cups all-purpose flour

    • 2 tsp baking powder

    • ½ tsp baking soda

    • ¼ tsp salt

    • ½ cup granulated sugar

    • Zest of 1 lemon

Wet Ingredients:

    • 2 large eggs

    • ½ cup milk (dairy or unsweetened plant-based)

    • ⅓ cup neutral oil (canola, vegetable, or melted coconut oil)

    • 2 tbsp fresh lemon juice

    • 1 tsp vanilla extract

Add-ins:

    • 1¼ cups fresh or frozen blueberries

    • 1 tbsp flour (for dusting blueberries, optional)

Optional Toppings:

Lemon glaze (½ cup powdered sugar + 1 tbsp lemon juice)

Coarse sugar (for crunchy tops)


Instructions

🧁 DETAILED STEP-BY-STEP INSTRUCTIONS

1. Preheat and Prep

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners, or lightly grease each well with nonstick spray.

2. Mix the Dry Ingredients

In a large mixing bowl, whisk together:

  • Flour
  • Baking powder
  • Baking soda
  • Salt
  • Sugar
  • Lemon zest
    Mix until well combined and the zest is evenly distributed for full lemony flavor.

3. Mix the Wet Ingredients

In a medium bowl, whisk:

  • Eggs
  • Milk
  • Oil
  • Lemon juice
  • Vanilla extract
    Whisk until smooth and slightly frothy.

4. Combine Wet and Dry

Make a well in the center of your dry ingredients and pour in the wet mixture. Use a silicone spatula or wooden spoon to stir gently just until the batter comes together. Do not overmix—this can make muffins tough.

5. Fold in the Blueberries

If using frozen blueberries, do not thaw. Toss your blueberries with 1 tbsp flour (this helps prevent sinking), then gently fold them into the batter. Be careful not to mash them.

6. Fill the Muffin Tins

Use a cookie scoop or spoon to divide the batter evenly between the 12 muffin cups. Each cup should be about ¾ full. If desired, sprinkle a bit of coarse sugar on top of each for a crunchy bakery-style finish.

7. Bake

Bake for 18 to 20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

8. Cool & Glaze

Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. If using lemon glaze, whisk the powdered sugar an

  • Prep Time: 10 min
  • Cook Time: 20 mins
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