Name: Lemon Blueberry Muffins Recipe: Bursting, Zesty, Bakery-Perfect
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 cups all-purpose flour; ¾ cup granulated sugar; 2 tsp baking powder; Zest of 2 lemons; 1 cup buttermilk; ½ cup oil or melted butter; 2 eggs; 1½ cups blueberries; Topping: ¼ cup sugar + zest of 1 lemon

Introduction

Table of Contents

Lemon Blueberry Muffins are pure sunshine in muffin form: tender, moist crumb studded with juicy blueberries and bright lemon zest, crowned with a crunchy sugar topping. One bowl, no mixer needed, and you’ve got bakery-worthy muffins that make mornings feel special. Presented in a white ceramic basket lined with a napkin, optionally garnished with lemon slices and fresh berries, these Lemon Blueberry Muffins offer golden domes, purple bursts, and pure cozy vibes that disappear faster than you can brew coffee.

Ingredients

For the Lemon Blueberry Muffins (makes 12 standard muffins): • 2 cups all-purpose flour
• ¾ cup granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp kosher salt
• Zest of 2 lemons (about 2 tbsp)
• 1 cup buttermilk (or milk + 1 tsp vinegar)
• ½ cup vegetable oil or melted butter
• 2 large eggs
• 1 tsp vanilla extract
• 1½ cups fresh or frozen blueberries (don’t thaw frozen)
• 1 tbsp flour (for tossing berries)

Crunchy Topping: • ¼ cup turbinado or granulated sugar
• Zest of 1 lemon

Serving: • Butter, lemon curd, or extra berries

Step-by-Step Process

Preheat & prep
Preheat oven to 425°F (high heat for domed tops). Line or grease a 12-cup muffin tin.
Mix topping
In a small bowl, rub lemon zest into sugar with fingers until fragrant and sandy. Set aside.
Whisk the dry ingredients
In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, and lemon zest until evenly distributed.
Whisk wet ingredients
In a separate bowl or large measuring cup, whisk buttermilk, oil, eggs, and vanilla until smooth.
Combine
Mix well in dry ingredients. Pour wet into dry. Fold gently with a spatula just until combined (lumps okay—don’t overmix).
Add blueberries
Toss blueberries with 1 tbsp flour (prevents sinking). Gently fold into batter.
Fill & top
Divide batter evenly (cups will be very full for tall domes). Sprinkle generously with lemon-sugar topping.
Bake
Bake at 425°F for 5 minutes (for rise). Reduce to 375°F and bake 15–18 more minutes until golden and the toothpick has a few moist crumbs. Cool in tin 5 minutes, then transfer to a rack.

Tips for Tallest, Juiciest Lemon Blueberry Muffins

• High initial heat (425°F)—creates steam for dramatic dome
• Toss berries in flour—prevents sinking to the bottom
• Very full cups—essential for bakery-style height
• Fresh lemon zest—bottled lacks brightness
• Buttermilk = tender crumb and tang
• Don’t thaw frozen berries—prevents bleeding

Variations and Customization

• Streusel Topped: add oat-brown sugar-butter crumble
• Lemon Poppy Seed: add 2 tbsp poppy seeds
• Glazed: lemon juice + powdered sugar drizzle
• Gluten-Free: 1:1 GF flour blend
• Vegan: flax eggs + plant milk + coconut oil
• Mini Muffins: bake 12–15 minutes

Storage and Serving Tips

• Stay moist 4–5 days at room temp (covered)
• Fridge up to 1 week—warm to revive
• Freezes beautifully up to 3 months
• Reheat 20 seconds microwave or 5 minutes 350°F oven
• Quick refresh: warm + pat of butter
• Serve for breakfast, brunch, or snack with tea

Nutritional Information

Based on 12 muffins:
• Calories: 260 kcal
• Total Fat: 11g (Saturated 2g)
• Carbohydrates: 38g (Sugars 20g)

FAQ

1. My muffins didn’t dome—what happened?
The oven is not hot enough, or the cups are not full enough.

2. Blueberries sank?
You skipped the flour toss or overmixed the batter.

3. No buttermilk?
Milk + 1 tbsp lemon juice/vinegar—let sit 5 min.

4. Can I use frozen blueberries?
Yes—don’t thaw and toss in flour.

5. Lower sugar?
Reduce to ½ cup—still sweet from berries.

Conclusion

These Lemon Blueberry Muffins are pure morning magic—bright, juicy, with that irresistible crunchy lemon-sugar top that makes you reach for “just one more.” One batch and suddenly coffee breaks feel special, brunch feels effortless, and the whole kitchen smells like the best parts of summer. Make them once on a weekend, and they become your signature “I baked this” move that earns happy sighs and empty tins every time.