These lemon blueberry muffins are a fun spin on traditional blueberry muffins. Light, airy, loaded with tender blueberries, and zesty lemon. Perfect for an on the go breakfast or a quick snack. This recipe calls for either fresh or frozen blueberries. If using frozen do not thaw, if using fresh, toss in a tablespoon of flour to coat so berries do not sink.
Tossing the blueberries in a little flour stops them from sinking in the batter.
Tools I used for this recipe:
- KitchenAid 6 Qt. Stand Mixer – I always recommend a stand mixer as it saves time and helps to keep baked goods consistent.
- Rubber Spatula – a must for any home baker! Perfect for scrapping batter out of the mixing bowl.
- Non-stick Muffin Tin – just one of those pans you need!
- White Paper Liners – a good basic muffin or cupcake liner to have on hand
If you like these lemon blueberry muffins, you’ll love…
Whole Wheat Banana Oat Muffins
Bakery Style Blueberry Streusel Muffins
Grocery List:
- Flour
- Baking soda
- Baking Powder
- Oil
- Granulated Sugar
- Brown Sugar
- Salt
- Eggs
- Vanilla Extract
- Blueberries
- Lemon
- Milk
Instructions for the lemon blueberry muffins:
Preheat oven to 375 degrees F, grease or line a 12 cup muffin tin, set aside.
In a large mixing bowl combine the oil, sugars, eggs, milk, and vanilla extract. Whisk until combined. Add in the lemon juice and zest, mix again.
In a small mixing bowl combine the flour, baking powder, baking soda, and salt, stir to combine.
Add the dry ingredients into the wet and combine until completely incorporated.
Coat the blueberries in the extra tablespoon of flour until evenly coated. Fold gently into the batter. Use a 1 oz. portion scoop to fill each muffin cup 2/3rds full.
Bake at 375 for 25-30 minutes, until a toothpick inserted into the middle comes out clean. Transfer to a cooling rack and allow to cool slightly before enjoying!
Lemon Blueberry Muffins
Ingredients:
- 1/2 cup Vegetable Oil
- 1 cup Brown Sugar, packed
- 1/2 cup Granulated Sugar
- 2 Eggs, room temperature
- 1 tbsp Vanilla Extract
- 3/4 cup Milk, a non-dairy substitute will work
- 2 1/2 cups All-purpose flour + one tablespoon
- 2 tsps Baking soda
- 2 tsps Baking powder
- 1 tsp Salt
- 2 cups Fresh or frozen blueberries, if frozen, do not thaw
- Juice, of one lemon, about 2 tablespoons
- Zest, of one lemon, about 1 tablespoon
Instructions:
- Preheat oven to 375 degrees F, grease or line a 12 cup muffin tin, set aside.
- In a large mixing bowl combine the oil, sugars, eggs, milk, and vanilla extract. Whisk until combined. Add in the lemon juice and zest, mix again.
- In a small mixing bowl combine the flour, baking powder, baking soda, and salt, stir to combine.
- Add the dry ingredients into the wet and combine until completely incorporated.
- Toss the blueberries in the extra tablespoon of flour until evenly coated. Fold gently into the batter. Use a portion scoop to fill each muffin cup 2/3rds full.
- Bake at 375 for 25-30 minutes, until a toothpick inserted into the middle comes out clean. Transfer to a cooling rack and allow to cool slightly before enjoying!
Nutrition:
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe?
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