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–+ servings

Lemon Blueberry Muffins

Ania
These Lemon Blueberry Muffins are the perfect spring bake! They are soft and fluffy muffins with juicy blueberries and tangy lemon flavour bursting in every bite. Extra white sugar is sprinkled on top before baking for that bakery-style crisp top!
5 from 2 votes

Ingredients
 
 

Instructions
 

  • Line a 12 tin muffin liner with 10 liners and set aside.
  • In a medium-sized bowl, add the white sugar and lemon zest. Using your fingers, rub them together for 2 minutes. This is going to release the lemon oils and fragrance. Set aside.
    3/4 cups white sugar, zest of 1 lemon
  • In another medium-sized bowl, add the flour, baking powder, baking soda, and salt. Mix together and set aside.
    1 1/2 cups all-purpose flour, 2 tsps baking powder, 1/4 tsp baking soda, 1/4 tsp salt
  • In a large bowl, add oil, egg, milk, vanilla, and lemon juice. Whisk together until combined and smooth. Then add in the lemon sugar mixture and continue whisking for another 1-2 minutes.
    1/3 cup oil, 1 egg, 1/3 cup milk, 1 tbsp vanilla, 2 tbsp lemon juice
  • Add in the dry ingredients and using a spatula, slowly fold until a soft muffin batter forms. Mix until JUST combined.
  • In the bowl with the blueberries, add 1-2 tsps of flour and gently toss around until evenly coated. The light coating of flour will absorb any extra liquid it may have before adding it into the mixing bowl.
    1 cup blueberries
  • Add the blueberries and mix in a few times.
  • Evenly divide the batter between the muffin liners.
  • Sprinkle extra white sugar on top. This will give you that nice muffin top 'crunch' that we all love on top of the muffins. Then add a few extra blueberries on top too.
  • Bake the muffins at 425°F for 5 minutes, then turn down to 375°F and bake for an additional 15-17 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.