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lemon-blueberry-muffins---easy--moist---bakery-style_feature

Easy Moist Lemon Blueberry Muffins – Bakery Style Recipe

These bakery-style lemon blueberry muffins are easy to make, incredibly tender, and packed with flavor. Perfect for breakfast or a sweet snack, this recipe combines bright lemon zest and sweet blueberries for a delightful treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1/2 cup buttermilk
  • 1/4 cup fresh lemon juice
  • Zest of 2 lemons
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blueberries
  • 1 tablespoon all-purpose flour (for coating blueberries)

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with butter.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, mix the melted butter, buttermilk, lemon juice, lemon zest, eggs, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
  5. Toss the blueberries with 1 tablespoon of flour to coat them lightly. This helps prevent them from sinking to the bottom of the muffins.
  6. Gently fold the coated blueberries into the muffin batter.
  7. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Use fresh blueberries for best results, but frozen can be used without thawing. Avoid overmixing the batter to keep muffins tender. Store in an airtight container for up to 3 days or freeze for up to 3 months.