Lemon Blueberry Muffins


 (Jill Churco)

  • Prep Time


  • Cook Time


  • Total Time


  • Servings


I literally make these Lemon Blueberry Muffins once a week and finally managed to write it all down.  They're a favorite for brunch or anytime of the day.  And the lemon zest (from TWO lemons) adds a tangy fresh flavor.


  • 4 cup all-purpose flour
  • 1 1/2 cup sugar
  • 4 teaspoon baking powder
  • 1/3 teaspoon salt
  • 1 cup (2 stick) unsalted butter, melted
  • 1 1/2 cup whole milk
  • 2 Large eggs at room temp
  • 1/2 teaspoon vanilla extract
  • Zest of 2 lemons
  • 1 1/2 teaspoon fresh lemon juice
  • 1 1/2 cup fresh blueberries


Step 1:

  • Heat oven to 400° F. Line a 12-cup muffin tin with paper liners or coat it with cooking spray, vegetable oil, or butter.

Step 2:

  • In a medium bowl, combine 1 3/4 cups of the flour, 1/2 cup of the sugar, the baking powder,and salt. Add the butter and combine.

Step 3:

  • In a second bowl, whisk together the milk, egg, and vanilla. Gradually add the milk mixture to the flour mixture and stir until just combined; the ,batter is going to be a little lumpy and that's okay.

Step 4:

  • Toss the blueberries with the remaining flour in a bowl. Gently fold the floured berries into the batter.

Step 5:

  • Fill each muffin cup 3/4 full. Sprinkle the batter with the remaining sugar. Bake for 17 to 20 min.

Step 6:

  • Place pan on a wire rack to cool for 10 minutes. Remove from pan. Serve warm or at room temperature.