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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 and deliver a tender, fluffy texture that will make them a favorite for breakfast or any time of day. The bright, zesty flavors of lemon paired with the sweet burst of blueberries create 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
  • 1/4 cup brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 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

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with butter or non-stick spray.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
  3. In another bowl, mix the melted butter, buttermilk, lemon juice, lemon zest, eggs, and vanilla extract. Stir until the mixture is smooth and well combined.
  4. Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula. Be careful not to overmix; a few lumps are okay.
  5. Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
  6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
  7. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown and slightly domed.
  8. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.

Notes

Use fresh blueberries for the best texture and flavor. Lemon zest adds a vibrant citrus aroma, and buttermilk can be substituted with a mixture of lemon juice and milk. Store muffins in an airtight container for up to 3 days or freeze for up to 3 months.