Lemon blueberry muffins recipe

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Preheat the Oven:

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups.

Prepare the Dry Ingredients:

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt

Mix the Wet Ingredients:

In another bowl, whisk together the melted butter, buttermilk, eggs, vanilla extract, lemon zest, and lemon juice until well combined.

Combine Wet and Dry Ingredients:

Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the ingredients together until just combined. Do not overmix; it's okay if there are a few lumps.

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Add Blueberries:

Gently fold in the blueberries until evenly distributed throughout the batter.

Fill the Muffin Cups:

– Divide the batter evenly among the muffin cups, filling each about 2/3 full. If using, sprinkle the streusel topping over the batter.


Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean, and the tops are golden brown.

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