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a hand holding a piece of lemon blueberry muffin
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4.47 from 66 reviews

Lemon Blueberry Muffin Recipe

Eileen Gray
These Lemon Blueberry Muffins are made with buttermilk for an ultra tender crumb. The muffins are bursting with juicy berries and topped with butter and crunchy lemon sugar.
Prep Time30 minutes
Bake Time15 minutes
Total Time45 minutes
Servings:18 Standard Muffins

Ingredients

  • 14 oz all purpose flour (2 ¾ cups, see note)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon table salt
  • 8 oz granulated sugar (1 cup, divided)
  • 2 large eggs
  • 8 oz Buttermilk (1 cup)
  • 5 oz vegetable oil (⅔ cup)
  • 2 lemons
  • 12 oz blueberries (2 heaping cups)
  • 4 oz unsalted butter (1 stick, melted)

Instructions

  • 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 14 oz all purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon table salt, 1/2 of the sugar in a large mixing bowl. Whisk the dry ingredients to combine.
  • In a separate bowl, whisk together 2 large eggs, 8 oz Buttermilk, 5 oz 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 12 oz 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 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.

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

Nutrition

Serving: 1muffin | Calories: 273kcal | Carbohydrates: 34g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 140mg | Potassium: 80mg | Fiber: 1g | Sugar: 15g | Vitamin A: 217IU | Vitamin C: 8mg | Calcium: 40mg | Iron: 1mg