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Lawrence D. Smith

Soft Lemon Blueberry Muffins

Soft, moist muffins bursting with blueberries and fresh lemon flavor, finished with a sweet, lightly crisp sugar topping.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 Muffins
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 ½ cups 315g all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
Wet Ingredients
  • ½ cup 114g unsalted butter, melted and cooled
  • 1 cup 200g granulated sugar
  • 2 large eggs
  • ¾ cup 188ml milk
  • Zest of 1 lemon
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
Add-In
  • 2 cups blueberries
Topping
  • ¼ cup 50g granulated sugar, for sprinkling on top

Equipment

  • 12-cup muffin pan
  • Paper muffin liners
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Kitchen scale
  • Toothpick
  • Wire cooling rack

Method
 

  1. Prepare the Pan: Preheat the oven to 400°F and line a 12-cup muffin pan with paper liners.
  2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined, then set aside.
  3. Mix Butter and Sugar: In a separate medium bowl, whisk the melted and cooled butter with 1 cup of granulated sugar until combined.
  4. Add Wet Ingredients: Whisk the eggs, milk, lemon zest, lemon juice, and vanilla extract into the butter mixture until the ingredients are well incorporated.
  5. Combine the Batter: Pour the wet mixture into the bowl of dry ingredients and gently stir with a rubber spatula just until combined. Avoid overmixing.
  6. Fold in Blueberries: Gently fold the 2 cups of blueberries into the batter, distributing them throughout without unnecessarily breaking them.
  7. Fill the Muffin Cups: Divide the batter evenly among the 12 lined muffin cups. Sprinkle the remaining ¼ cup (50g) of granulated sugar generously over the tops.
  8. Bake the Muffins: Bake at 400°F for 20–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Cool the Muffins: Remove the baked muffins from the oven and allow them to cool before serving.

Notes

  • Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
  • Refrigerated muffins can be warmed in the microwave for 15–30 seconds if desired.
  • To freeze, leave off the sugar topping before baking. Cool the muffins completely, then place them in a freezer-safe container or zip-top bag for up to 2 months.
  • Thaw frozen muffins overnight in the refrigerator. Sprinkle generously with sugar, then reheat at 350°F for 5–10 minutes until warmed through and crisp on top.
  • Gently fold in the blueberries to help keep them intact and evenly distributed throughout the batter.