This easy lemon blueberry muffins recipe is the best! They are light and fluffy sugar-crusted bakery-style muffins filled with lots of lemon flavor and bursting with juicy blueberries.
Preheat the oven to 375F degrees. Line a muffin pan with paper liners then set it aside.
In a medium bowl, mix together dry ingredients - all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl cream together the butter, sugar, and lemon zest, until light and fluffy, 2 - 3 minutes. Mix in the vanilla extract, and eggs until combined.
Add ⅓ of the flour mixture to the butter/sugar/egg mixture, and mix until combined. Add the lemon juice to the milk, and stir. Then add in ⅓ of the milk, and stir. Alternate adding in the flour and milk, ending on the flour. Gently fold in the blueberries.
Fill all the muffin cups most of the way up with the muffin batter. Top them with a sprinkle of turbinado sugar.
Bake muffins for 20 - 25 minutes or until the tops are golden brown and a toothpick inserted in the middle comes out clean. Allow them to cool for a few minutes before serving. Enjoy!
Notes
Store in an air-tight container for 1 week in the fridge or in the freezer for a month. Reheat in the oven for a few minutes before serving.
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.