Easy Lemon Blueberry Muffins
These decadent Lemon Blueberry Muffins can be made from scratch in under an hour. Made using fresh blueberries, buttermilk, and a squeeze of lemon juice, these muffins come out of the oven sweet, moist, and healthy enough to enjoy as a grab & go breakfast!
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.5 cups All purpose flour (about 7oz )
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
- 2/3 cup Sugar
- 1 tablespoon Lemon zest
- 1/3 cup Oil (I used avocado oil )
- 1 Egg (at room temperature )
- 2/3 cup Buttermilk
- 2 tablespoon Lemon juice
- 1.25 cup Blueberries
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a 12-count muffin pan with liners.
- 2
Mix all dry ingredients in a bowl - all purpose flour, baking powder, baking soda and salt. Set aside.
- 3
In the bowl of an electric stand mixer, add sugar and lemon zest. Mix for few seconds in the stand mixer.
- 4
Add oil and egg. Mix the mixture until the ingredients are combined and fluffy.
- 5
Add the buttermilk and lemon juice. Mix until combined.
- 6
Add the flour mixture and mix on low just for a few seconds until all are combined, then remove bowl from stand mixer.
- 7
Fold in blueberries. Do not overmix.
- 8
Spoon the batter evenly into each liner on the muffin pan.
- 9
Bake in preheated oven for 7 minutes then reduce oven temperature to 375 degrees and continue to bake 10-12 minutes until a toothpick inserted into center comes out clean.
- 10
Remove from muffin pan and let the muffins cool completely on a wire rack and enjoy! Store muffins in an airtight container.