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Lemon Blueberry Muffins

Lemon blueberry muffins with bright lemon zest and juicy blueberries, baked until the tops crack and turn golden. This simple mixing method makes a soft, lemon-scented crumb with deep blue berry bursts in every bite.
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Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 235
Ingredients Equipment Method Notes

Ingredients
  

Dry base
  • 2 cup flour
  • 0.75 cup sugar
  • 1 lemon, zested
Blueberry and wet mix
  • 2 cup fresh blueberries
  • 0.5 cup butter, melted
  • 2 eggs
  • 1 cup milk

Equipment

  • 1 sheet pan

Method
 

Mix and flavor
  1. Whisk the flour, sugar, and lemon zest until evenly combined, making sure the zest is dispersed throughout the dry mix. This creates a uniform lemon flavor in every muffin.
  2. Mix in the melted butter, eggs, and milk just until the batter comes together. Stop as soon as no dry streaks remain to keep the crumb tender.
  3. Fold in the fresh blueberries gently so they don’t burst and tint the batter too much. Fold only until the berries are evenly distributed.
Bake
  1. Divide the batter evenly into a muffin tin lined or greased with nonstick release. Aim for consistent portions so the tops bake at the same rate.
  2. Bake at 375F for 20 min, until the muffin tops are golden and split slightly with set centers. Let them cool briefly so they firm up before serving.

Notes

For taller, domed tops, fill muffin cups to about 3/4 full and avoid overmixing after adding wet ingredients. Store cooled muffins in an airtight container in the fridge up to 3 days, or freeze up to 2 months for best texture. For a dairy-free option, swap butter and milk for plant-based alternatives of similar fat content.