Easy Lemon Blueberry Muffins
Follow this lemon blueberry muffin recipe for soft, fluffy muffins bursting with fresh blueberries and bright lemon flavor.
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Ingredients
- ¼ cup butter, softened
- ¼ cup sugar
- 1 large egg
- 1 teaspoon vanilla
- ¼ cup milk
- 1 lemon, juiced & zested
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup blueberries, fresh or frozen
Instructions
Prep:
- Preheat the oven to 375F and line a muffin pan with 9 paper liners.
Make the batter:
- In a stand mixer bowl, cream the butter and sugar on medium speed for 5 minutes or until light and fluffy. Add the egg, vanilla, milk, and lemon juice (2-3 tablespoons) and lemon zest (avoid the white part of the rind), and mix until just combined.
- Add the flour, baking powder, and salt directly into the wet ingredients and mix on low speed until just combined. Add the blueberries and carefully fold them in with a rubber spatula. If using frozen blueberries, there's no need to thaw them first.
- Use a large spoon or cookie scoop to divide the batter into the lined muffin cups, filling each ¾ full. For even-sized muffins (and even baking), I recommend filling them halfway full first, then dividing up the remaining batter.
Bake:
- Bake for 22 minutes or until the tops are golden and a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from the oven, let the muffins cool down for about 10 minutes before removing them from the muffin pan onto a cooling rack.
Storage:
- Store leftover muffins in an airtight container on the counter for 2 days, in the fridge for up to 5 days, or in the freezer for up to 3 months.
Nutrition
Serving: 1 muffin | Calories: 141kcal | Carbohydrates: 20g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 146mg | Potassium: 64mg | Fiber: 1g | Sugar: 8g | Vitamin A: 209IU | Vitamin C: 8mg | Calcium: 58mg | Iron: 1mg
