Lemon Blueberry Muffins (Printable)

Soft muffins filled with juicy blueberries and bright lemon, finished with a crisp lemon sugar topping.

# What You'll 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, unthawed if frozen

→ Lemon Sugar Topping

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

# How To Make:

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

# Expert Tips:

01 -
  • They stay impossibly moist for days, which means you actually get to enjoy them instead of watching them disappear immediately.
  • The lemon sugar crust gives you that satisfying crunch followed by tender cake, and it honestly tastes like you tried harder than you did.
  • One batch makes a full dozen, so you can share them warm or wrapped up, which always feels generous.
02 -
  • Frozen blueberries are your friend—add them straight from the freezer, not thawed, and you'll avoid that purple bleed that turns your batter gray and sad.
  • Don't overmix once the wet meets the dry; lumps in the batter are actually a sign you're doing it right, because they turn into tender pockets in the finished muffin.
  • Lemon juice is acidic and actually tenderizes the crumb by reacting with the baking soda, so it's not just flavor—it's structure.
03 -
  • Zest your lemons before cutting them in half for juice; the zest comes off so much easier and more efficiently than trying to zest a juiced lemon.
  • If your batter looks slightly grainy or broken, it's usually just the lemon juice reacting with the buttermilk—keep folding and it will come together smoothly.

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