![Here are the ingredients you need to make lemon blueberry muffins. Each one plays a key role in creating a fluffy and flavorful treat. - 1 ½ cups all-purpose flour - ½ cup granulated sugar - 2 teaspoons baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 large lemon, zested and juiced - 1/3 cup vegetable oil - 1 large egg - ½ cup buttermilk (or substitute with milk and a splash of lemon juice) - 1 cup fresh blueberries (or frozen, if unavailable) - 1 teaspoon vanilla extract - Optional: Powdered sugar for dusting The flour forms the base, giving structure to the muffins. Sugar adds sweetness and helps with browning. Baking powder and baking soda create lift, making the muffins rise. Salt balances the flavors and enhances the sweetness. Lemon zest and juice add a bright, tangy flavor that pairs well with blueberries. Vegetable oil keeps the muffins moist and tender. The egg binds the ingredients together. Buttermilk adds richness and acidity, making them fluffy. Fresh blueberries burst with juice in every bite. If fresh ones are hard to find, frozen will work just fine. Lastly, a dusting of powdered sugar gives a nice finish, but it’s entirely optional. These simple ingredients come together to create a delightful treat. For the full recipe, check the section above! First, set your oven to 375°F (190°C). This is the perfect temperature for baking. Next, prepare your muffin tin. You can use paper liners or lightly grease it with cooking spray. This step helps your muffins release easily after baking. In a large bowl, whisk together the dry ingredients. Combine 1 ½ cups of flour, ½ cup of sugar, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Make sure these ingredients mix well. This blend will help your muffins rise and create a nice texture. In another bowl, mix the wet ingredients. Whisk together the zest and juice of one large lemon, ⅓ cup of vegetable oil, one large egg, and ½ cup of buttermilk. If you don’t have buttermilk, you can use regular milk with a splash of lemon juice. Keep whisking until the mix is smooth. Pour the wet ingredients into the dry ingredients. Gently fold them together. It is key to not overmix the batter; it should stay slightly lumpy. Overmixing can make your muffins tough. After that, fold in 1 cup of fresh blueberries. This step adds delicious bursts of flavor. Now, divide the batter among the muffin cups. Fill each cup about ⅔ full. This gives them room to rise. Bake in your preheated oven for 18-20 minutes. To check for doneness, insert a toothpick into the center. If it comes out clean, your muffins are ready. Once baked, let the muffins cool in the tin for about 5 minutes. This makes them easier to handle. Then, transfer them to a wire rack to cool completely. If you want, dust the tops with powdered sugar for a sweet finish. Enjoy your lemon blueberry muffins fresh from the oven! For the full recipe, check the section above. To make your lemon blueberry muffins fluffy, start with room temperature ingredients. Room temperature eggs and buttermilk mix better and trap air. This helps the muffins rise. Make sure to not overmix the batter. Mix until just combined. Lumps are okay. Overmixing makes the muffins tough. Use a gentle hand when folding in the blueberries. This way, they stay whole and juicy. For even baking, place the muffin tin in the center of the oven. This lets hot air circulate around the muffins. Rotate the tin halfway through baking to ensure even heat. When choosing blueberries, fresh is best. Look for plump, firm berries with a deep blue color. Avoid mushy or shriveled ones. If fresh blueberries are not available, frozen works too. Just add them still frozen to avoid them bleeding into the batter. For lemons, choose ones that feel heavy for their size. This means they have more juice. Look for bright yellow skin with no blemishes. Zest the lemon before juicing for maximum flavor. You can prepare the muffin batter in advance. Mix it the night before and store it in the fridge. This saves time in the morning. Just remember, let the batter sit at room temperature for a few minutes before baking. If you want to store uncooked muffins, fill the muffin cups with batter. Cover them tightly with plastic wrap. Place them in the fridge for up to 24 hours. Bake them when you're ready for fresh muffins. For the full recipe, check out the detailed instructions provided. {{image_2}} You can switch blueberries for other fruits. Raspberries and strawberries work great. Both add their unique taste. You can also mix fruits. For example, use half blueberries and half strawberries. This combo gives a new twist to the flavor. To make these muffins vegan, replace the egg. Use a flaxseed meal instead. Mix one tablespoon of flaxseed with three tablespoons of water. Let it sit for five minutes until it thickens. For buttermilk, use plant-based milk mixed with lemon juice. Almond or soy milk is a good choice. This keeps the muffins moist while being dairy-free. Want more flavor? Add lemon extract or lemon zest. This boosts the lemon taste and makes the muffins pop. You can also use spices like cinnamon. A pinch can add warmth and depth to your muffins, making them even tastier. For the full recipe, check out the [Full Recipe]. To keep your leftover lemon blueberry muffins fresh, store them in an airtight container. Place a paper towel at the bottom of the container. This helps absorb moisture and keeps muffins from getting soggy. You can store them at room temperature for up to three days. If you want to keep them longer, refrigerate them. However, refrigeration can dry out the muffins. Freezing muffins is simple and effective. First, let the muffins cool completely. Wrap each muffin in plastic wrap. Then, place them in a freezer bag. Make sure to remove as much air as possible. This helps prevent freezer burn. You can freeze muffins for up to three months. When you're ready to eat, take out a muffin and let it thaw at room temperature. For a quick warm-up, you can microwave it for about 20-30 seconds. This makes the muffin soft and tasty again. Lemon blueberry muffins last about three days at room temperature. After that, they may start to lose flavor and texture. If you notice a change in smell or appearance, it’s best to throw them away. Signs of spoilage include a dry texture, mold, or an off smell. Enjoy your muffins while they’re fresh! For the full recipe, check out the earlier section in this article. Yes, you can use regular milk. To make a buttermilk substitute, add one tablespoon of lemon juice to a cup of milk. Stir and let it sit for five minutes. This will give your muffins a nice tang and keep them moist. Absolutely! You can use gluten-free flour blends. Look for one that has xanthan gum, which helps improve the texture. Almond flour or oat flour can also work but may change the taste and texture slightly. You can reduce the sugar by a third for a less sweet muffin. Consider using natural sweeteners like honey or maple syrup. These options can add flavor while lowering the sugar content. Just remember to adjust the liquid in your batter if you use these sweeteners. In this blog post, we explored how to make delicious lemon blueberry muffins. We covered every step, from mixing dry and wet ingredients to baking and cooling. You learned common tips and variations to customize your muffins. Whether you choose fresh or frozen blueberries, these muffins will be a hit. Now, you can confidently try this easy recipe at home. Enjoy your baking and the tasty results!](https://cookingwells.com/wp-content/uploads/2025/05/775b0048-5d5c-426e-a983-916605c46dc3-250x250.webp)
Lemon Blueberry Muffins
Indulge in the delightful flavors of luscious lemon blueberry muffins with this easy recipe! Perfect for breakfast or a sweet snack, these muffins combine zesty lemon and fresh blueberries for a burst of flavor in every bite. With simple ingredients and quick prep, you'll have a delicious treat ready in no time. Click through to discover the full recipe and bring these mouthwatering muffins to your kitchen today!