Lemon Blueberry Muffins

Photo: Mike Krautter
Prep Time:
30 mins
Total Time:
1 hrs 55 mins

The bright tang of lemon zest and juice mingled with sweet blueberries makes these muffins worth waking up for.


  • 2 ½ cups all-purpose flour

  • 1 ¾ teaspoons baking powder

  • ¼ teaspoon baking soda

  • 1 teaspoon coarse salt

  • 1 cup sugar, plus more for sprinkling (optional)

  • 2 large eggs, room temperature

  • 1 ½ teaspoons lemon zest plus ¼ cup lemon juice

  • ¼ cup whole milk, room temperature

  • 1 stick unsalted butter, melted and cooled

  • 1 ¼ cups blueberries


  1. Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk together sugar, eggs, zest, juice, and milk. Whisk in butter. Stir wet ingredients into dry ingredients, until just combined. Fold in blueberries.

  2. Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sugar, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.

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