Best Blueberry Lemon Muffins

  • on


2 & 1/2 cups (315g) all-purpose flour

1 tbsp baking powder

1/2 tsp salt

1/2 cup (114g) unsalted butter, melted and cooled

1 & 1/4 cups (250g) granulated sugar, divided

2 large eggs

3/4 cup (188ml) milk

zest of 1 lemon

2 tbsp lemon juice

1 tsp vanilla extract

2 cups blueberries


Preheat oven to 400F and line a 12 cup muffin pan with paper liners.

In a large bowl; whisk together the flour, baking powder, and salt. Set aside.

In a medium bowl; whisk together the melted butter and 1 cup of sugar. Then whisk in the eggs, milk, lemon zest, lemon juice, and vanilla.

Add the wet ingredients to the dry ingredients, and gently stir using a rubber spatula until just combined. Fold in the blueberries.

Divide the batter into the 12 muffin cups. Generously sprinkle the remaining sugar over the tops.

Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.

Article Categories:

Leave a Reply

Your email address will not be published. Required fields are marked *