Blueberry Lemon Muffins
These Blueberry Lemon Muffins are the perfect combination of sweet and tangy flavors. The muffins are light, fluffy, and packed with juicy blueberries. The lemon zest adds a bright citrus flavor that complements the sweetness of the blueberries. These muffins are easy to make and perfect for breakfast or as a snack any time of day.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter melted and cooled
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 375°F. Line a muffin tin with paper liners or grease with cooking spray.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the melted butter, buttermilk, eggs, vanilla extract, and lemon zest.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.