Go Back
–+ servings

Easy Lemon Blueberry Muffins

With a hint of citrus and plenty of berries, these muffins bake up golden and fluffy, ready to delight anyone who loves a homemade treat.
Print Recipe
easy lemon blueberry muffins

Ingredients

  • 1 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • Zest of 1 lemon
  • ½ cup milk
  • ⅓ cup vegetable oil
  • 2 large eggs
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup fresh or frozen blueberries if frozen, don’t thaw
  • 1 tbsp flour for tossing blueberries

Instructions

  • Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  • Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest.
  • Mix wet ingredients: In a separate bowl, whisk milk, oil, eggs, lemon juice, and vanilla until smooth.
  • Combine: Pour wet ingredients into the dry and stir gently until just combined (don’t overmix!).
  • Toss blueberries with 1 tbsp flour, then fold them into the batter.
  • Fill muffin cups about ¾ full. Sprinkle a little extra sugar on top if you like a crunchy lid.
  • Bake for 18–20 minutes, or until a toothpick comes out clean.
  • Cool in the pan for 5 minutes, then transfer to a rack. Enjoy warm or at room temperature!
Servings: 12