Blueberry Lemon Muffins for Relaxed Weekend Baking
Bright, citrusy blueberry lemon muffins with a tender, moist crumb and plenty of juicy berries—an easy weekend baking project that bakes up golden and stays soft into the next morning.
Equipment
- 12-cup muffin tin
- Paper liners (or cooking spray/butter for greasing)
- Medium mixing bowl
- Large mixing bowl
- Whisk
- Rubber spatula or wooden spoon
- Wire rack
- Toothpick
Ingredients
- 190 g all-purpose flour (about 1 1/2 cups)
- 150 g granulated sugar (about 3/4 cup)
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp fine salt
- 120 ml buttermilk room temperature (or milk + 1 tsp lemon juice, rested 5 minutes)
- 60 ml neutral oil such as canola, sunflower, or grapeseed
- 57 g unsalted butter melted and cooled slightly (about 4 tbsp)
- 2 large eggs room temperature
- 2–3 tsp lemon zest finely grated (from 1–2 lemons)
- 2 tbsp lemon juice freshly squeezed
- 1 tsp vanilla extract
- 150–170 g blueberries fresh, or frozen (unthawed)
- 1 tbsp all-purpose flour for tossing with the berries
- 2–3 tbsp coarse or granulated sugar for sprinkling on top (optional but recommended)
Instructions
- Preheat the oven to 200°C / 400°F with a rack in the middle. Line a 12-cup muffin tin with paper liners, or lightly grease each cup with butter or oil.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly mixed.
- In a large bowl, whisk the buttermilk, oil, melted butter, eggs, lemon zest, lemon juice, and vanilla until smooth and slightly thickened.
- In a small bowl, gently toss the blueberries with 1 tablespoon of flour until lightly coated.
- Add the dry ingredients to the wet mixture. Fold with a spatula or wooden spoon just until no dry flour pockets remain; the batter should be thick and slightly lumpy.
- Add the floured blueberries and fold in with a few gentle strokes, stopping as soon as the berries are distributed (do not overmix).
- Divide the batter evenly between the muffin cups, filling each about 3/4 full.
- Sprinkle the tops with coarse or granulated sugar, if using.
- Bake for 16–20 minutes, starting to check at 15 minutes. Muffins are done when tops are risen and lightly golden and a toothpick comes out with a few moist crumbs (centers should spring back when lightly pressed). If browning too quickly, loosely tent with foil for the last 3–4 minutes.
- Cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling (about 10–15 minutes) before eating.
Nutrition
Calories: 210kcalCarbohydrates: 31gProtein: 4gFat: 8gSaturated Fat: 2gCholesterol: 40mgSodium: 170mgPotassium: 70mgFiber: 1.2gSugar: 15gVitamin A: 90IUVitamin C: 4mgCalcium: 55mgIron: 1.3mg
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