With the perfect combination of tart and sweet, these Lemon Blueberry Muffins are the perfect thing to make when you’re craving something sweet but not too sweet.
If you ask my kids what their favorite thing to make in the kitchen together, the answer would hands down be muffins. And if you asked them what their favorite muffins to make are, they would shout very confidently, LEMON BLUEBERRY MUFFINS.
The Big Kid is absolutely obsessed with all things lemon. (Lemon chicken, lemon crinkle cookies, lemon blueberry scones, green tea lemonade…) The Little Kid pretty much loves whatever her sister loves in the moment. Which is fine with me, because these muffins are the bomb dot com.
Because of the aforementioned love affair with lemons, we always seem to have lemons lying around waiting to be put to good use. Meaning, these lemon blueberry muffins tend to be made often. And with ingredients we always have lying around in the pantry, who could blame us.
This recipe makes 12 full sized muffins, but you could also make them into mini muffins if you prefer. If doing mini muffins, cook at 400°F for 8-10 minutes instead. I also sprinkle about 1 tsp worth of sugar over the tops of the muffins because it adds a little extra crunch to the tops of the muffins. Feel free to omit this step if you’re watching your sugar.
What’s your favorite kind of muffin? Any recipe that you find yourself making over and over again?
Lemon Blueberry Muffins
Ingredients
- 2 cups all-purpose flour regular or gluten free
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup sugar
- 1 tbsp lemon zest
- 2 tbsp lemon juice about 1/2 lemon
- 1 stick butter (I used plant butter)
- 2 large eggs
- 2/3 cup milk plant or cow
- 1 cup blueberries
Instructions
- Preheat oven to 400°F and line a muffin tray with paper liners. Set aside.
- Combine the flour, baking powder, and salt in a small bowl. Set aside.
- In a larger bowl, combine the sugar, lemon zest and lemon juice and stir to combine. Add in butter and beat until it becomes fluffy (about 4 minutes). Beat in eggs one at a time.
- Alternate adding the flour and milk in small batches (1/3 flour, 1/2 milk, 1/3 flour, 1/2 milk, 1/3 flour).
- With a spoon or spatula, fold in blueberries.
- Divide batter evenly between the muffin wells. Optional: add a few extra blueberries on top of each muffin and sprinkle with sugar.
- Bake for 20-23 minutes or until muffins are springy to the touch.
- Allow the muffins to cool in the pan for 10 minutes, then move them to a wire rack to cool completely.
