Easy Moist Lemon Blueberry Muffins – Bakery Style Recipe

There’s nothing quite like the bright, zesty flavors of lemon and the sweet burst of blueberries in a perfectly moist muffin. These bakery-style lemon blueberry muffins are easy to make and will fill your kitchen with an irresistible aroma. Whether you’re looking for a delightful breakfast treat or a sweet snack, this recipe is sure to become a favorite.

For more muffin inspiration, check out our Easy Blueberry Muffins With Crumble Topping or our Deluxe Blueberry Cream Cheese Muffins.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1/2 cup buttermilk
• 1/4 cup fresh lemon juice
• Zest of 2 lemons
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh blueberries

Step-by-Step Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
3. Combine Wet Ingredients: In another bowl, mix the melted butter, buttermilk, lemon juice, lemon zest, eggs, and vanilla extract until well combined.
4. Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
5. Fold in Blueberries: Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
6. Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Expert Tips

• Use Fresh Blueberries: Fresh blueberries work best for this recipe, but if they’re not in season, you can use frozen blueberries. Just be sure not to thaw them before adding to the batter.
• Don’t Overmix: Overmixing the batter can result in dense muffins. Stir just until the ingredients are combined.
• Add a Crumble Topping: For an extra special touch, sprinkle a crumble topping over the muffins before baking. Check out our Irresistible Blueberry Muffins With Crumble Top for inspiration.
• Store Properly: Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

FAQ

Can I use frozen blueberries?
Yes, you can use frozen blueberries. Just toss them in a little flour before folding them into the batter to prevent them from sinking.

Can I substitute the buttermilk?
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1/2 cup of milk and letting it sit for 5 minutes.

How do I make these muffins extra moist?
Ensure you don’t overbake them. Start checking for doneness at the 18-minute mark. Also, using buttermilk adds moisture to the muffins.

For more delicious breakfast ideas, explore our Ultimate Easy Zucchini Bread recipe.

Easy Moist Lemon Blueberry Muffins – Bakery Style Recipe

These bakery-style lemon blueberry muffins are easy to make and feature bright, zesty lemon flavors combined with sweet blueberries. Perfect for breakfast or a snack, they are sure to become a favorite.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12 servings

Calories: 220

Ingredients Method Notes

Ingredients

  

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1/2 cup buttermilk
• 1/4 cup fresh lemon juice
• Zest of 2 lemons
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh blueberries

Method

 

Instructions

1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
3. In another bowl, mix the melted butter, buttermilk, lemon juice, lemon zest, eggs, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
5. Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Use fresh blueberries for best results, but frozen can be used if not in season. Avoid overmixing the batter to prevent dense muffins. Store in an airtight container for up to 3 days or freeze for up to 3 months.