Name: Lemon‑Blueberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: ½ cup (1 stick) unsalted butter, at room temperature; 1 cup sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 teaspoons baking powder; ¼ teaspoon salt; 2 cups all-purpose flour; ½ cup milk; 2½ cups fresh blueberries; Zest of 1 lemon; 1 tablespoon sugar (for topping)

Why You’ll Love Lemon‑Blueberry Muffins Recipe

The lemon zest gives a fresh, lively flavor that lifts the muffin beyond the usual blueberry offering.
Blueberries tossed in flour prevent them from sinking, so you’ll get even dispersion in every bite.
The sugar‑dusting on top adds a little crunchy crust that contrasts beautifully with the soft interior.
It works well year‑round: fresh blueberries are ideal, but frozen berries can be used too.
The method is straightforward and makes either jumbo (6) muffins or a 12‑cup pan of standard size.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

unsalted butter, room temperature
lemon zest (from one lemon)
granulated sugar
one egg, room temperature
vanilla extract
all‑purpose or cake flour
baking powder
kosher salt (adjust depending on type)
fresh (or frozen) blueberries
milk or buttermilk

Directions

Preheat the oven to 375°F (about 190 °C).
Cream the room‑temperature butter together with the lemon zest and most of the sugar until the mixture is light and fluffy.
Add the egg and vanilla extract, and beat until combined. Meanwhile, toss the blueberries with a portion of the flour (to keep them from sinking).
Whisk together the remaining flour, baking powder and salt in a separate bowl.
Alternate adding the flour mixture and milk to the butter mixture, mixing just until combined. Then gently fold in the floured blueberries with a spatula. The batter will be thick.
Grease a muffin tin (either a jumbo 6‑well or a standard 12‑cup) or line it with muffin liners. Distribute the batter among the cups. Sprinkle the tops of the muffins with the remaining tablespoon of sugar for the crust.
Bake: for jumbo muffins, about 30 minutes; for standard size (12‑cup) muffins, about 18‑25 minutes. Check doneness with a toothpick—it should come out clean or with a few moist crumbs.
Let the muffins cool in the pan for about 7‑10 minutes, then remove to a wire rack (if you have one) and let them cool a bit more before serving.

Servings and timing

Yield: Either 6 jumbo muffins or 12 standard‑size muffins.
Prep time: ~15 minutes.
Bake time: ~30 minutes (for jumbo) or ~18‑25 minutes (for standard).
Total time: ~45 to ~50 minutes (depending on pan size).

Variations

Use buttermilk instead of plain milk for a tangier flavor and slightly more tender crumb.
Replace some of the sugar with turbinado or demerara sugar for a crunchier top.
Swap in frozen blueberries (no need to thaw) if fresh are unavailable.
Use oil (about 1/3 cup) instead of butter if you prefer a different fat profile.
Add lemon juice (1‑2 Tbsp) in addition to the zest for more lemony tang; reduce the milk slightly if using juice.
For a gluten‑free version, experiment with a 1:1 gluten‑free flour blend (note: texture may change a bit).
Mix in a handful of chopped nuts (e.g., pecans or almonds) or white chocolate chips for a different twist.

Storage/Reheating

Allow the muffins to cool completely.
Store in an airtight container at room temperature for up to 2 days.
For longer storage, wrap individually and freeze for up to 2 – 3 months.
To reheat: for room‑temperature stored muffins, warm in a 325 °F (~160 °C) oven for about 5 minutes; for frozen, you can thaw at room temperature then warm, or warm straight from frozen for about 10‑12 minutes.
If reheating in a microwave, wrap in a paper towel and heat ~15‑20 seconds (on one muffin) to avoid sogginess.

FAQs

What size muffin tin should I use?

You can use either a 6‑well jumbo muffin tin or a standard 12‑cup muffin tin. The recipe accommodates both; adjust bake time accordingly.

Can I use frozen blueberries instead of fresh?

Yes — frozen blueberries work well in this recipe and you do not need to thaw them first. Just toss them with flour as instructed.

Can I substitute something for the butter?

Yes — you can use oil (about 1/3 cup) instead of butter. The texture will be slightly different (oil‑based muffins tend to be moister) but it works.

Can I reduce the sugar and still get good results?

Yes — you can reduce the sugar somewhat (many folks reduce to ¾ cup or even ½ cup) without adversely affecting the texture; the muffins will simply be less sweet.

What type of milk should I use?

The recipe calls for milk or buttermilk. Using buttermilk gives a slightly richer tang and tender crumb; plain milk works just fine.

Why do we toss the blueberries with flour?

Tossing the berries with flour helps them stay suspended in the batter instead of sinking to the bottom during baking.

How do I know when the muffins are done?

Insert a toothpick into the center of a muffin: when it comes out clean or with a few moist crumbs (but not wet batter), the muffins are done.

Can I add lemon juice in addition to zest?

Yes — you can add a small amount of lemon juice for extra tang, but if you do, reduce the milk slightly to account for the additional liquid.

How do I keep the muffin tops from getting soggy?

Ensure the muffins are baked until they’re set and the tops are golden. Cooling them in the pan for a few minutes then transferring them to a rack helps avoid steaming the bottoms.

Can I make mini‑muffins or extra large ones?

Yes — you can adapt the size. For mini‑muffins, reduce bake time (for example ~12‑15 minutes); for extra large, increase bake time accordingly and watch the tops so they don’t over‑brown.

Conclusion

These lemon‑blueberry muffins strike a perfect balance of bright citrus flavor, sweet juicy berries and a satisfying sugar‑crusted top. They’re easy enough for weekday breakfasts yet special enough for brunch or hosting. Whether you go with jumbo size or standard, fresh or frozen blueberries, this recipe is a winner that offers flexibility and reliably delicious results. Enjoy baking and the wonderful aroma that will fill your kitchen!