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A plate of freshly baked lemon-blueberry muffins with blueberries and a lemon in the background.
Alyssa

The Best Lemon-Blueberry Muffins

These lemon-blueberry muffins are a delightful combination of fresh blueberries and zesty lemon, perfect for breakfast or brunch.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup unsalted butter room temperature
  • 1 lemon zest from 1 lemon
  • 1 cup sugar plus 1 tablespoon
  • 1 egg room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose or cake flour
  • 2 teaspoons baking powder
  • 1½ teaspoons kosher salt Diamond Crystal
  • 2 cups fresh blueberries
  • ½ cup milk or buttermilk

Equipment

  • 1 Muffin Tin Jumbo or standard size
  • 1 Mixing Bowl (for mixing ingredients)
  • 1 Whisk (for mixing)

Method
 

  1. Heat the oven to 375ºF.
  2. Cream butter with lemon zest and 1 cup of the sugar until light and fluffy.
    1 lemon zest, 1 cup sugar, 1 egg
  3. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour; then whisk together the remaining flour, baking powder, and salt.
    1 teaspoon vanilla extract, 2 cups all-purpose or cake flour, 2 cups fresh blueberries
  4. Add the flour mixture to the batter a little at a time, alternating with the milk. Fold in the blueberries.
    2 teaspoons baking powder, 1½ teaspoons kosher salt, ½ cup milk or buttermilk
  5. Grease the muffin tin and distribute batter among muffin cups. Sprinkle remaining tablespoon of sugar on top.
  6. Bake for 30 minutes (or 18-25 minutes for a 12-cup muffin tin). Check with a toothpick for doneness.
  7. Let muffins cool in pan for about 7 minutes before serving.

Notes

If using table salt or Morton kosher salt, use ¾ teaspoon. Adjust the salt to your preference.