Lemon blueberry muffins are a delightful combination of zesty lemon and juicy blueberries. Here’s a simple recipe to make these delicious muffins:

Ingredients:

For the Muffins:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tablespoons lemon zest (from about 2 lemons)
  • 1/4 cup fresh lemon juice (from about 2 lemons)
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 1/2 cups fresh blueberries (or frozen blueberries, thawed and well-drained)

For the Lemon Glaze (optional):

  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice
  • Additional lemon zest for garnish (optional)

Instructions:

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease the muffin cups.
  2. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In another bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
  4. Beat in the eggs one at a time until well combined.
  5. Stir in the lemon zest, lemon juice, and vanilla extract.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
  7. Gently fold in the fresh blueberries. If you’re using frozen blueberries, make sure they are well-drained and gently fold them into the batter.
  8. Fill each muffin cup with the batter, about 2/3 full.
  9. Bake in the preheated oven for about 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
  10. While the muffins are baking, prepare the lemon glaze (if desired) by mixing the powdered sugar and fresh lemon juice until smooth. Adjust the consistency by adding more lemon juice or powdered sugar as needed.
  11. Once the muffins are done, remove them from the oven and allow them to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
  12. Drizzle the lemon glaze over the cooled muffins and garnish with additional lemon zest if desired.

Enjoy your homemade lemon blueberry muffins. They’re perfect for breakfast, brunch, or as a sweet snack, and the combination of lemon and blueberries is sure to be a hit!