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Classic Lemon Blueberry Muffins

Close-up of a half-eaten Lemon Blueberry Muffin showing the moist crumb and burst blueberries inside.
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A reliable recipe for making moist, fluffy lemon blueberry muffins with a bright citrus flavor and an optional sweet glaze.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg, room temperature
  • 1/2 cup whole milk, room temperature
  • 1/4 cup vegetable oil
  • 1/4 cup unsalted butter, melted and cooled slightly
  • 1 tablespoon fresh lemon zest (from about 1 large lemon)
  • 2 tablespoons fresh lemon juice
  • 1 cup fresh or frozen blueberries
  • For Glaze (Optional): 1 cup powdered sugar, 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk the egg, milk, vegetable oil, melted butter, lemon zest, and lemon juice until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and results in tough muffins.
  5. If using frozen blueberries, do not thaw them. Gently fold the blueberries into the batter. If using fresh, toss them lightly with 1 teaspoon of flour before adding to prevent sinking.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 5 minutes at 400°F (200°C). Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  9. If making the glaze, whisk the powdered sugar and 2 tablespoons of lemon juice until smooth. Drizzle over cooled muffins.

Notes

  • For the best rise, ensure your egg and milk are at room temperature.
  • To prevent blueberries from sinking, toss them lightly in a small amount of the dry flour mixture before adding them to the batter.
  • The initial high heat helps set the muffin tops quickly, leading to a better dome shape.
  • Store cooled muffins in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://magazinemeal.com/lemon-blueberry-muffins-recipe/