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Blueberry Lemon Muffins

Easy Home Cooking
Bursting with juicy blueberries and bright lemon zest, these fluffy muffins have a perfectly tender crumb and a sweet golden top—ideal for breakfast, brunch, or a cozy afternoon snack.
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Prep Time 15 minutes
Cook Time 5 hours 20 minutes
Cooling Time 7 minutes
Total Time 42 minutes
Servings 12 standard muffins
Calories 220 kcal

Ingredients
  

  • ½ cup 113 g unsalted butter, room temp
  • Zest of 1 lemon
  • 1 cup + 1 tbsp 214 g sugar
  • 1 egg room temp
  • 1 tsp vanilla extract
  • 2 cups 256 g all-purpose or cake flour
  • 2 tsp baking powder
  • 1½ tsp kosher salt Diamond Crystal
  • 2 cups fresh blueberries
  • ½ cup milk or buttermilk

Instructions
 

  • Preheat oven to 375ºF. Grease muffin tin.
  • Cream butter, lemon zest, and 1 cup sugar until fluffy.
  • Beat in egg and vanilla.
  • Toss blueberries with ¼ cup flour.
  • In another bowl, whisk remaining flour, baking powder, and salt.
  • See full steps with tips & photos → https://wimpysdiner.net/blueberry-lemon-muffins/

Notes

  • Use buttermilk for extra tang and tenderness.
  • You can substitute frozen blueberries—just don’t thaw them.
  • Add a crumb topping or a lemon glaze for a bakery-style finish.