Lemon Blueberry Muffins Recipe: Bursting, Zesty, Bakery-Perfect
Moist lemon blueberry muffins with crunchy lemon-sugar topping.
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
Instructions
- Whisk dry ingredients + lemon zest.
- Whisk wet ingredients.
- Fold wet into dry.
- Toss blueberries in flour; fold in.
- Fill muffin cups full.
- Sprinkle lemon-sugar topping.
- Bake at 425°F for 5 min, then 375°F 15–18 min.
Notes
• Full cups + high heat = tall domes
• Frozen berries ok—no thaw
• Freezes perfectly
• Try streusel or glazed variation
• Summer in a muffin
• Frozen berries ok—no thaw
• Freezes perfectly
• Try streusel or glazed variation
• Summer in a muffin