Lemon Blueberry Muffins

These bakery-style muffins have beautiful domed tops, tender crumbs, and are absolutely loaded with juicy blueberries. The lemon zest and juice add a bright, fresh flavor that perfectly complements the sweet berries.

Ingredients

Instructions

1. 1

   Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.

2. 2

   In a large bowl, whisk together flour, sugar, baking powder, and salt.

3. 3

   In a separate bowl, whisk together oil, egg, milk, lemon zest, lemon juice, and vanilla.

4. 4

   Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix—batter should be lumpy.

5. 5

   Gently fold in the blueberries. Toss them in a little flour first to prevent sinking.

6. 6

   Divide batter evenly among the muffin cups, filling each about ¾ full.

7. 7

   Bake for 18-22 minutes, or until tops are golden and a toothpick inserted in the center comes out clean.

8. 8

   Let cool in the pan for 5 minutes, then transfer to a wire rack.

9. 9

   For the glaze: Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled muffins.

10. 10

    Best served the same day, but will keep in an airtight container for 3-4 days.

Chef's Tips

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, use a microwave at 50% power or warm in a covered pan over medium-low heat until heated through. For best texture, avoid reheating more than once.

Nutrition Information