Lemon Blueberry Muffins

You are going to love these easy and tasty lemon blueberry muffins packed with authentic lemon and blueberry flavor.

Course breakfast sweet, breakfast/brunch

Cuisine American

Keyword blueberry lemon muffins, how to make blueberry lemon muffins, how to make lemon blueberry muffins, lemon & blueberry muffins, lemon blueberry muffin recipe

Prep Time 15

Cook Time 20

Servings servings

Calories 222kcal

Author Beth Pierce

Ingredients

Lemon Blueberry Muffins

1½ cups cake flour
2 teaspoons baking powder
½ teapoon salt
½ cup unsalted butter softened
¾ cup granulated sugar
1 large egg room temperature
1 teaspoon vanilla extract
1 lemon, zested
2 tablespoons lemon juice
⅓ cup milk, whole or 2%
1½ cups fresh or frozen blueberries

Lemon Glaze

1 cup powdered sugar
2-3 tablespoons lemon juice

Instructions

Preheat oven to 375 degrees. Line a standard 12-count muffin pan with paper liners.
Whisk the flour, baking powder, and salt in a medium bowl.
Using a stand mixer with the paddle attachment or a handheld mixer on medium speed, cream the granulated sugar and butter until smooth and fluffy. Reduce the speed to low and add the egg, vanilla extract, lemon zest, and lemon juice. Mix just until incorporated. Scrape down the bowl and beater when needed.
On low speed, add the milk and flour mixture in three intervals, alternating between the two. Scrape down the bowl and beater when needed.
Remove the bowl from the stand mixer and gently fold in the blueberries. Divide the muffin batter evenly between the liners. I like to use a 3-tablespoon scoop to make it equal and easy.
Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool the muffins thoroughly on a wire rack.
Whisk the powdered sugar and lemon juice together. Add just enough lemon juice to get the desired consistency. Gently brush or drizzle the glaze over the muffins.

Notes

Always scoop the flour into the measuring cup with a spoon for accurate measuring. Then, level it off with a table knife, pushing the excess back into the flour canister.
Use paper liners in your muffin tin so you don’t have to grease the pan. With liners, the muffins will never stick, the pan is easier to wash, and the muffins stay somewhat protected in their little package. I like the unbleached, chlorine-free baking cups.
Mix the batter on stir or as low as the mixer will go, and mix only until incorporated. Overmixing the batter may produce gummy muffins.
The batter will be very thick, so gently fold in the fresh or frozen blueberries.

Nutrition