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Best Moist Lemon Blueberry Muffins

Close-up of a golden brown Lemon Blueberry Muffins, topped with coarse sugar crystals and bursting blueberries.
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A straightforward recipe for making bakery-style lemon blueberry muffins with a bright citrus flavor and a high dome.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar plus 2 tablespoons for topping
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh or frozen blueberries
  • 1 large lemon, zested and juiced (about 1/4 cup juice)
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs, room temperature
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract

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, 3/4 cup sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk the melted butter, eggs, milk, vanilla extract, and the lemon juice. Add the lemon zest to this wet mixture.
  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 makes tough muffins.
  5. Gently fold in the blueberries. If using frozen blueberries, do not thaw them first.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Sprinkle the remaining 2 tablespoons of sugar over the top of each muffin for a slight crust.
  8. Bake at 400°F (200°C) for 5 minutes. This initial high heat helps create a good dome.
  9. Reduce the oven temperature to 375°F (190°C) and continue baking for an additional 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • To prevent blueberries from sinking, gently toss them in 1 teaspoon of the measured flour before folding them into the batter.
  • For an extra bright lemon flavor, you can drizzle a simple glaze (1/2 cup powdered sugar mixed with 2 tablespoons lemon juice) over the cooled muffins.
  • Use room temperature eggs and milk for better batter emulsification, which results in a lighter texture.

Nutrition

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