Lemon Blueberry Muffins

An easy recipe for Lemon blueberry muffins that is perfect for blueberry season. A perfect on the go breakfast for any morning. 

Muffins are just about the easiest things to bake. These lemon blueberry muffins are moist, bright, flavorful and quick to make. The blueberries will burst in your mouth and the bright flavor of lemon will transport you to Summer no matter what time of year you make them.

Muffins might just be my specialty. If you want to try out a different flavor try these apple cinnamon muffins or lemon raspberry muffins.

Looking for other blueberry recipes? Try this blueberry coffee cake , lemon blueberry dutch baby or overnight lemon blueberry french toast.

Can you use frozen blueberries?

Can you use frozen blueberries for lemon blueberry muffins? Yes, while fresh blueberries are always best frozen blueberries will work too. You can make these muffins year round and no need to thaw the blueberries first.

To make lemon blueberry muffins from scratch, you will need:

• Muffin pan
• Cupcake liners
• 2 Cups of Flour
• 1 1/4 Cup of Sugar
• 2 Teaspoons of Baking Powder
• 1/2 Teaspoon of Salt
• 1/2 Cup of Milk-
• 1/2 Cup of Melted Butter
• 2 Eggs
• Zest of 1 Lemon
• Juice of 1 Lemon
• 2 Cups of Blueberries

How to make lemon blueberry muffins

1. To make these muffins, start by preheating your oven to 350 degrees. Line muffin tins with cupcake liners.
2. In a medium sized bowl mix together your dry ingredients of flour, sugar, baking powder and salt. One at a time add eggs and milk. Add melted butter, lemon zest, juice and stir.
3. Using a silicone spatula fold in blueberries.  Pour batter into muffin tins. I like to use an ice cream scooper to scoop batter evenly into the tins. I prefer muffin tins that bake 12 muffins at a time like this one. 
4. Bake at 350 for 30 minutes. Let cool for a bit and enjoy!

Yield: 12 muffins

Lemon Blueberry Muffins

Print

An easy recipe for Lemon blueberry muffins that is perfect for blueberry season. A perfect on the go breakfast for any morning.

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Ingredients

• 2 Cups of Flour
• 1 1/4 Cup of Sugar
• 2 Teaspoons of Baking Powder
• 1/2 Teaspoon of Salt
• 1/2 Cup of Milk
• 2 Eggs
• 1/2 Cup of Melted Butter
• Zest of 1 Lemon
• Juice of 1 Lemon
• 2 Cups of Blueberries

Instructions

1. Preheat oven to 350 degrees. Line muffin tins with cup cake liners.
2. In a medium sized bowl mixed dry ingredients (flour, sugar, baking powder and salt).
3. Add milk and eggs one at a time.
4. Add melted butter, lemon zest, juice and stir.
5. Fold in blueberries.
6. Pour batter into muffin tins.
7. Bake at 350 for 30 minutes.

Can you freeze lemon blueberry muffins?

Yes you can freeze blueberry muffins. Put them into a freezer bag removing extra air and they will last for up to 3 months. Have some busy mornings on the horizon throw a dozen in the freezer and take them out the night before. You’ll have a quick on the go breakfast.

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