Lemon Blueberry Muffins (Printable)

Moist, fluffy muffins with juicy blueberries and a crisp lemon sugar topping for bright, fresh flavor.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt

→ Wet Ingredients

06 - 2 large eggs, room temperature
07 - 1 cup buttermilk, room temperature
08 - 1/2 cup unsalted butter, melted and slightly cooled
09 - 1 teaspoon vanilla extract
10 - Zest of 2 lemons
11 - 1/4 cup fresh lemon juice

→ Add-ins

12 - 1 1/2 cups fresh blueberries (frozen allowed, do not thaw)

→ Lemon Sugar Topping

13 - 1/3 cup granulated sugar
14 - Zest of 1 lemon

# Steps:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - Combine 1/3 cup granulated sugar with lemon zest in a small bowl; rub together until fragrant. Set aside.
03 - In a large bowl, whisk together flour, 1 cup sugar, baking powder, baking soda, and salt.
04 - In a separate bowl, whisk eggs, buttermilk, melted butter, vanilla extract, lemon zest, and lemon juice until fully incorporated.
05 - Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined. Avoid overmixing.
06 - Toss blueberries with 1 tablespoon flour to prevent sinking, then gently fold into the batter.
07 - Divide batter evenly among muffin cups and sprinkle lemon sugar topping generously on each.
08 - Bake for 18 to 22 minutes until a toothpick inserted in the center comes out clean and tops are golden brown.
09 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • They stay moist for days, which means you're actually eating them fresh instead of watching them dry out on the counter.
  • The lemon sugar topping gives you that bakery-quality crunch that feels fancy but takes thirty seconds to make.
  • No mixer required, no temperamental techniques—just careful folding and you're done.
02 -
  • Overmixing is the silent killer of tender muffins—mix just until combined, even if you see streaks of flour, and they'll reward you with a delicate crumb.
  • Using frozen blueberries straight from the freezer prevents them from bleeding purple juice into your batter, keeping the crumb a beautiful pale yellow.
03 -
  • For extra lemony flavor without losing moisture, add 1–2 extra tablespoons of lemon juice to the wet ingredients instead of trying to add more zest.
  • Greek yogurt or sour cream can stand in for buttermilk in a pinch, though the tang will be slightly different.

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