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+ servings
Fill muffin tin with batter

Lemon Blueberry Muffins

This lemon blueberry muffin recipe is light, moist, bursting with blueberries, and is encrusted with refreshing lemon sugar.
4.83 from 17 votes
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Course: bread, Brunch, Dessert
Cuisine: American, British
Keyword: Lemon blueberry muffin recipe, Lemon blueberry muffins
Prep Time: 15 minutes
Cook Time: 18 minutes
Servings: 24
Calories: 152kcal

Ingredients

  • 3 cups flour
  • 4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 cup granulated sugar
  • tsp salt
  • 2 cups Blueberries
  • 2 eggs
  • ¾ cup milk
  • 9 tbsp butter melted
  • 1 tbsp lemon zest
  • ½ cup lemon juice (fresh squeezed)
  • 2 tsp lemon juice

Lemon Sugar Topping

  • ¼ cup granulated sugar
  • tsp lemon zest

Instructions

  • Preheat oven to 375 degrees F.
  • In a large bowl, sift together flour (remove one tablespoon), baking powder, soda, sugar, and salt.
  • Using a colander to sort and rinse fresh blueberries.
  • Transfer the blueberries to a small bowl and add the tablespoon of the reserved flour. Gently mix to coat the berries with the flour. Set aside.
  • In a medium bowl, whisk together eggs, milk, melted butter, lemon zest, and lemon juice. Then pour into the dry ingredients.
  • Stir just until moistened. Then gently fold the blueberries into the batter with a spatula.
  • Line a muffin tin with muffin liners, then fill the muffin liners using a muffin scoop.
  • Transfer the muffin tin to a 375 degree F oven and bake 18 minutes or until an inserted toothpick comes out clean.
  • Place out pan on a wire cooling rack for 10 minutes before removing muffins.

Lemon Sugar Topping

  • Combine sugar and zest in a small, then sprinkle the tops of the muffins before baking.

Nutrition

Calories: 152kcal | Carbohydrates: 25g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 286mg | Potassium: 52mg | Fiber: 1g | Sugar: 12g | Vitamin A: 230IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 1mg
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