Lemon Blueberry Muffins

Amazing Lemon Blueberry Muffins - Easy homemade light and fluffy blueberry muffins with a pop of lemon flavor. These muffins are the perfect breakfast treat.

You are going to absolutely love these Lemon Blueberry Muffins! They are best when eaten warm and fresh out of the oven.

These can also be stored at room temperature for about 2-3 days, but the tops may get moist. To avoid this I like to store my muffins in a cake stand with a glass lid so it isn't completely airtight.

Ingredients you need to make Lemon Blueberry Muffins:

Butter - We used unsalted butter in this recipe. If you use salted butter, you have the option to omit the salt.

Granulated White Sugar - Pure cane sugar or regular white sugar both work great.

Brown Sugar - Light or dark brown sugar both work great in this recipe.

Milk - We used whole milk but you can use any milk of your choice.

Eggs - Two eggs are required for this recipe.

Vanilla Extract - A good quality pure vanilla extract is best.

All-Purpose Flour - Regular organic unbleached all-purpose flour is what we use but you can use any all-purpose flour of your choice.

Salt - We used Himalayan salt in this recipe, but you can use sea salt or regular table salt as well.

Baking Powder - This will assist in the rising process.

Lemon Zest - You will need to zest about a half of a lemon for this recipe.

Blueberries - Fresh or frozen blueberries will both work great!

Tools to have on hand for this recipe:

• Standard Muffin Pan - To bake your muffins in.
• Mixing Bowls - For mixing your batter in.
• Silicone Spatula - Silicone spatula or whisk to mix the batter.
• Cooling Rack - To cool your muffins on.
• Measuring Spoons and Cups - For ensuring proper measurements of all ingredients.

How to make Lemon Blueberry Muffins:

Preheat oven to 375 degrees.

Mix flour, salt, and baking powder in a bowl until well combined. Set aside.

In a separate large mixing bowl, add softened butter, brown sugar and white sugar. Whisk until smooth.

Whisk in milk, vanilla, eggs and lemon zest until fully combined.

Pour dry ingredients into the wet and mix until just combined. Try not to over mix.

Gently Fold in blueberries.

Pour batter evenly into your standard sized baking cup lined or lightly buttered muffin tins. Fill each cup about ¾ full.

Transfer to oven and bake for about 27-30 minutes. Tops will be lightly golden and a toothpick should run through the muffin and come out mostly clean.

Let muffins cool on a cooling rack slightly. Enjoy warm!

How to store homemade muffins:

Store completely cooled muffins in a container or cake stand on the counter for up to 3 days. Freeze muffins in an airtight freezer bag for up to 3 months.

To thaw, remove muffins from freezer and let come to room temperature.

To reheat muffins, zap in the microwave for about 20 seconds.

More Muffin Recipes you'll love!

• Healthy Blueberry Banana Muffins - My easy and delicious homemade blueberry banana muffins are made with only real clean ingredients. No ultra-processed refined white flours or sugars! These muffins are also gluten-free.
• Banana Nut Muffins - Super moist and delicious banana nut muffins make for a delicious quick and easy breakfast. This recipe is such a great way to use up overly ripe bananas.
• Cornbread Muffins - Serve warm cornbread muffins with butter and honey. These muffins go excellent with chili, barbecued dinners, and so much more!