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blueberry muffin recipe

Lemon Blueberry Muffin Recipe

These lemon blueberry muffins are fluffy, moist and delicious! Just like the blueberry muffins from your favorite bakery.
Course Breakfast
Cuisine American
Keyword blueberry, breakfast, lemon, muffin
Prep Time 10 minutes
Cook Time 20 minutes
Servings 12 muffins
Calories 222kcal


  • Mixer (stand or handheld)


  • 4 ounces unsalted butter (1/2 cup) softened
  • 5 ounces granulated sugar (3/4 cup)
  • 1 large egg room temperature
  • 1 teaspoon lemon extract
  • 1 teaspoons vanilla extract
  • 10 ounces cake flour (2 cups)
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 tsp salt
  • 6 ounces buttermilk (3/4 cup) room temperature
  • 3 Tablespoons sanding sugar (optional for sprinkling on top)
  • 4 ounces blueberries (1 cup) fresh or frozen
  • 1 Tablespoon lemon zest about 1 lemon


  • IMPORTANT: Make sure all your ingredients are at room temp (see notes at the bottom of the recipe) 
  • Preheat your oven to 400ºF - Line a muffin tin with paper liners.
  • Sift together your flour, baking powder, baking soda and salt. Set aside.
  • Cream together your butter and sugar in a medium bowl with your mixer until light and fluffy
  • Add in your egg, lemon extract and vanilla. Continue creaming until pale in color
  • While mixing on low, add in 1/3 of your flour mixture, then 1/3 of your buttermilk. Repeat two more times until just combined. Do not overmix.
  • Fold in your blueberries and lemon zest
  • Fill your liners all the way to the top with muffin batter. Top with more blueberries and sparkling sugar.
  • Bake for 15-20 minutes or until edges begin to slightly brown and a wooden skewer comes out cleanly when inserted into the center of the muffin.
  • Let your muffins cool in the pan for 10 minutes then move them to a cooling rack to cool the rest of the way.


Important Things To Note Before You Start
1. Bring all your ingredients to room temperature or even a little warm (eggs, buttermilk, butter, etc) to ensure your batter does not break or curdle. 
2. Use a scale to weigh your ingredients (including liquids) unless otherwise instructed (Tablespoons, teaspoons, pinch etc). Metric measurements are available in the recipe card. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe. 
3. Practice Mise en Place (everything in it's place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.
4. If the recipe calls for specific ingredients like cake flour, replacing it with all purpose flour and cornstarch is not recommended unless specified in the recipe that it’s ok. Substituting ingredients may cause this recipe to fail. 


Serving: 1g | Calories: 222kcal | Carbohydrates: 31g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 39mg | Sodium: 212mg | Potassium: 124mg | Fiber: 1g | Sugar: 14g | Vitamin A: 290IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 1mg