Lemon Blueberry Muffins

Yield

12

Cook time

18–22 minutes

Ingredients

• 2 cups all-purpose flour
• ¾ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk
• ⅓ cup unsalted butter, melted and cooled
• 2 large eggs
• 1 tablespoon finely grated lemon zest
• 2 tablespoons fresh lemon juice
• 1½ cups fresh or frozen blueberries
• Coarse sugar, optional, for topping

Method

1. Preheat the oven to 375°F (190°C). Line a standard 12-cup muffin pan with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk the buttermilk, melted butter, eggs, lemon zest, and lemon juice until combined.
4. Pour the wet ingredients into the dry ingredients. Stir gently just until combined. A few small lumps are fine.
5. Carefully fold in the blueberries. If using frozen blueberries, add them directly from the freezer without thawing.
6. Divide the batter evenly among the muffin cups, filling each about ¾ full.
7. Sprinkle lightly with coarse sugar, if desired.
8. Bake for 18–22 minutes, until the muffins are set, the edges are lightly golden, and a toothpick inserted into the center comes out without wet batter.
9. Cool in the pan for 5 minutes, then transfer to a wire rack.

Kitchen notes

Avoid overmixing the batter after adding the flour. Gentle mixing keeps the muffins soft and fluffy, while adding frozen blueberries without thawing helps prevent purple streaks.