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Blueberry Lemon Muffin Recipe: Easy, Moist, and Delicious

These egg-free, nut-free blueberry lemon muffins are easy to make and delicious to share with friends. I also included some muffin baking tips. 

Course Breakfast, brunch, Snack
Cuisine American
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 12
Calories 210 kcal
Author Sharon Wong

Ingredients

  • 2 cups fresh blueberries
  • 2 teaspoons cornstarch or tapioca starch
  • 2 1/2 cups unbleached all purpose flour
  • 2/3 cup sugar
  • 1 tablespoon baking powder
  • 1/3 teaspoon salt
  • zest of 1 organic lemon
  • 1 1/2 cup non-fat milk or milk of choice
  • 1/3 cup butter, melted or margarine or neutral tasting oil
  • 1 teaspoon vanilla extract
  • 1/4 cup lemon juice juice of 1 lemon
  • 2 tablespoon dark brown sugar optional topping

Instructions

  1. Preheat oven to 350 °F.

  2. Line a 12 cup muffin tin with parchment paper liners, set aside.

  3. Wash blueberries and dry with a paper towel, place in a medium sized bowl and sprinkle with 2 teaspoons of corn starch, gently stir to coat the blueberries with cornstarch, and set aside.

  4. In a large mixing bowl, combine flour, 2/3 cup sugar, baking powder, and salt and mix with a wire whisk.

  5. Wash and dry lemon, use a fine grater and zest the lemon peel directly into the flour mixture and mix.

  6. Add milk, melted butter, and vanilla extract to the flour mixture.

  7. Juice the lemon and add the juice to the flour mixture and stir until almost combined.

  8. Add the blueberries and gently fold them in while scraping the bowl to incorporate any remaining flour.

  9. Spoon 2 heaping tablespoons into each muffin liner and then evenly distribute remaining batter and blueberries (about 3 tablespoons per muffin).
  10. Sprinkle 1/2 teaspoon of brown sugar over each muffin (optional).

  11. Bake for 25 minutes (check for doneness by poking the center of the muffin with a skewer; should come out clean)