Super Fluffy Bakery Style Lemon Blueberry Muffins

Lemon and blueberry is such a classic flavor pairing. I can’t get enough of the zesty lemon and the sweet, juicy blueberries. These lemon blueberry muffins are best in the late summer after picking fresh blueberries, but frozen blueberries make them a delicious treat year round.

Ingredients

Here are all of the ingredients for the lemon blueberry muffins. I like to add a few drops of lemon oil to enhance the natural lemon flavor but it’s 100% optional and no biggie if you don’t have any!

• 2 ½ cups all-purpose flour (315g)
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon sea salt
• ½ cup butter (113g) melted and cooled
• 1 cup granulated sugar (200g)
• 2 eggs
• ¾ cup whole milk (179g)
• ¼ cup lemon juice (56g)
• zest from 2 lemons
• ⅛ teaspoon lemon oil optional
• 2 cups fresh blueberries

How to Make Lemon Blueberry Muffins

• Preheat the oven to 425°F. Spray and line a standard 12 cup or large 6 cup muffin pan.
• Measure out the milk then add in the lemon juice and lemon oil. Let sit while you gather the remaining ingredients. In a bowl, whisk together the flour, baking powder, baking soda and salt, set aside. 
• In a large bowl, whisk together the sugar and melted butter followed by the eggs and lemon zest. Mix in the milk mixture, then the flour mixture until just combined. Fold in the fresh blueberries.
• Divide the batter into the muffin cups and bake at 425°F for 5 minutes. Then reduce the oven temperature to 375°F and continue to bake for another 10-12 minutes for large muffins or 8-10 minutes for small, or until a toothpick inserted into the center comes out clean. Enjoy your lemon blueberry muffins!

This lemon blueberry muffin recipe is a quick and easy treat! It takes only 10-15 minutes to whip up and 15 minutes to bake. Happy baking!