Bakery-style blueberry lemon muffins with tall domes, juicy berries, and bright citrus zest. Easy enough for a weekend breakfast bake and freezer-friendly for busy mornings.
Prep: 15 min | Bake: 20 min | Makes: 12 muffins
Why You’ll Love This Recipe
- Simple ingredients from any USA grocery store.
- Clear step-by-step directions.
- Family-tested and easy to customize.
Ingredients
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter, melted
- 3/4 cup sugar
- 2 large eggs
- 1/2 cup milk
- Zest of 1 lemon
- 2 tbsp lemon juice
- 1.5 cups fresh or frozen blueberries
- 1 tbsp flour for tossing berries
Instructions
- Preheat oven to 375°F. Line a muffin tin.
- Whisk flour, baking powder, and salt. In another bowl whisk butter, sugar, eggs, milk, zest, and juice.
- Fold wet into dry until just combined. Toss berries with 1 tbsp flour and fold in.
- Fill cups 3/4 full. Bake 18–22 minutes until golden. Cool slightly and enjoy.
Tips for Success
- Do not overmix — lumpy batter is good.
- Frozen berries work; do not thaw.
- Add a lemon glaze for bakery vibes.
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Nutrition estimates are approximate. See our Disclaimer.
