Go Back
A close-up of freshly baked lemon blueberry muffins on a rustic metal tray, with one muffin cut in half to show the moist crumb and juicy blueberries inside, garnished with fresh berries and a slice of lemon.

lemon blueberry muffins

A 40-year chef-perfected recipe for the ultimate bakery-style morning pastry. Bright citrus flavor meets bursting sweet berries in a supremely tender crumb.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 23 minutes
Total Time 43 minutes
Servings: 12
Course: Breakfast, Dessert
Calories: 285
Ingredients Method

Ingredients
  

  • 2.5 cups All-purpose flour
  • 1 cup Granulated sugar
  • 2 large Lemons (zested and juiced)
  • 2 teaspoons Baking powder
  • 0.25 teaspoon Baking soda
  • 0.5 teaspoon Kosher salt
  • 0.5 cup Unsalted butter, melted
  • 0.25 cup Vegetable oil
  • 2 large Eggs, room temperature
  • 1 cup Buttermilk, room temperature
  • 1 tablespoon Vanilla extract
  • 1.5 cups Blueberries (fresh or frozen)

Method
 

  1. Preheat oven to 425°F (218°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, rub the lemon zest into the sugar with your fingers until fragrant.
  3. Whisk the flour, baking powder, baking soda, and salt into the lemon sugar.
  4. In a separate bowl, whisk the melted butter, oil, eggs, buttermilk, 3 tablespoons lemon juice, and vanilla.
  5. Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
  6. Toss the blueberries with 1 teaspoon of flour, then gently fold them into the batter.
  7. Let the batter rest for 15 minutes at room temperature.
  8. Divide batter evenly among the cups. Bake at 425°F for 5 minutes, then reduce oven temperature to 350°F (175°C) and bake for another 15-18 minutes.