Description
These bakery-style muffins emerge tender and moist, bursting with tangy lemon and pockets of juicy blueberries. As they bake, a buttery aroma fills the kitchen, and each golden-top muffin promises a sweet, zesty morning treat.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 cup milk
- 2 large eggs
- 1/2 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
Instructions
- Preheat the oven to 400°F and line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, baking powder, salt, sugar, and lemon zest until evenly combined.
- In a separate bowl, whisk the milk, eggs, melted butter, lemon juice, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix.
- Toss the blueberries in a small bowl with a tablespoon of flour, then fold them into the batter to prevent sinking.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake for 20 to 25 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra lemon brightness, add an additional teaspoon of lemon zest or a light lemon glaze on top.
- If using frozen blueberries, do not thaw to avoid bleeding into the batter.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Warm muffins briefly in the microwave or toaster oven before serving for a fresh-baked taste.