These Lemon Blueberry Muffins are made with buttermilk for an ultra tender crumb. The muffins are bursting with juicy berries and they’re dipped in lemon butter and granulated sugar.
A “muffin” is a specific baked good, but it’s also the name of a mixing technique.
To mix a batter with the “muffin method” you put all your dry ingredients together, put all your wet ingredients together, then combine the two. It’s one of the easiest baking techniques there is.
How to make the best blueberry Muffins:
- Use buttermilk for a tender crumb.
- The oil in the batter keeps the muffins super moist and soft.
- Use lots of blueberries, fresh or frozen will work.
- Because there are so many berries in the batter, these muffins should be baked in a paper cup to contain the juice.
- Scoop the batter for evenly sized muffins. This way you don’t have one muffin still raw in the middle while another is drying out.
- Dip the muffins into the lemon butter and sugar while they’re still slightly warm. The sugar will form a crisp topping as the muffins cool.
- Store at room temperature for up to 3 days.
- The muffins freeze very well. Defrost at room temp and warm gently in the oven if desired.
Scroll through the process photos to see how to make Lemon Blueberry Muffins:
I’ve got lots of other great recipes for you blueberry lovers. When you get a bounty of berries trying making Lemon Blueberry Preserves.
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
- 2 3/4 cups (14 oz, 400g) all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 cup (8 oz, 224g) granulated sugar, divided
- 2 large eggs
- 1 cup (8 oz, 240ml) buttermilk
- 2/3 cup (5 oz, 150ml) vegetable oil
- 2 lemons
- 2 cups (12 oz, 336g) blueberries, fresh or frozen
- 1 stick (4 oz, 112g) unsalted butter, melted
- Preheat the oven to 375°F. Butter and flour 18 standard-size muffin cups or line with paper liners. This recipe will also make 9-10 jumbo muffins.
- Place the flour, baking powder, baking soda, salt and 1/2 cup of the sugar in a large mixing bowl. Whisk the dry ingredients to combine.
- In a separate bowl, whisk together the eggs, buttermilk, vegetable oil and the finely grated zest and the juice from 1 of the lemons.
- Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until the flour is barely incorporated, then gently fold in the blueberries. Scoop the batter into the prepared muffin tins using a 6.3cm scoop or 1/3 of a cup.
- Bake until the center of a muffin springs back when lightly pressed or a toothpick inserted into the center of a muffin comes out with a few moist crumbs, 15-20 minutes.
- While the muffins are baking, melt the butter along with the zest and juice from the other lemon in a small bowl. Place the remaining 1/2 cup of granulated sugar in another small bowl.
- Cool the muffins for 10 minutes, they should still be warm, but not too hot to handle. Lift each muffin out of the pan and dip the top of the muffin into the lemon-butter and then into the sugar. Allow the sugar to set for a few minutes before serving.
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