From the Hearth
Lemon Blueberry Muffins
Bright and tangy lemon muffins bursting with fresh blueberries. These moist, tender muffins are perfect for breakfast or a sweet afternoon treat.
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
12
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup buttermilk
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 cup fresh blueberries
Directions
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together melted butter, buttermilk, eggs, lemon zest, and lemon juice.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Gently fold in the blueberries, being careful not to overmix.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake for 18-20 minutes, until a toothpick inserted comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Pro Tips:
- • For very small amounts, round to the nearest practical measurement
- • Some ingredients (like salt) may need adjustment based on taste
- • Cooking times may vary with different batch sizes
- • Nutrition facts are automatically scaled with ingredients
Nutrition Facts
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