You won't believe how easy it is to make incredible lemon blueberry muffins at home that tastes better than a bakery! With the perfect balance of lemon and fresh blueberries, this easy muffin recipe always bakes up moist, fluffy, and irresistibly delicious.
Servings 20muffins
Prep Time 10 minutesmins
Cook Time 25 minutesmins
Total Time 35 minutesmins
Ingredients
3cupsall purpose flour
1 1/2cupssugar
1tspsalt
4tspbaking powder
1/4 cupvegetable oil
1/2cupunsalted buttermelted
1tspvanilla extract
2 tsplemon extract
1cupwhole milk
2large eggs
Zestof 1 lemon
2cupsfresh blueberries
Instructions
Preheat oven to 400°F.
In a mixing bowl, combine dry ingredients: 3 cups all purpose flour, 1 1/2 cups sugar, 1 tsp salt, 4 tsp baking powder.
In a stand mixer on low speed with the paddle attachment, add the wet ingredients: 1/4 cup vegetable oil, 1/2 cup unsalted butter, 1 tsp vanilla extract, 2 tsp lemon extract, 1 cup whole milk, 2 large eggs, and the Zest of 1 lemon.
Beat on low until all ingredients have been combined and batter is smooth. Do not over mix.
Remove mixing bowl from stand mixer and fold in 2 cups fresh blueberries with a flexible spatula. Be careful not to crush them.
Bake at 400°F for 20-25 minutes or until tops are brown and a toothpick when inserted into the center comes out clean when removed.
Allow to cool completely before consuming.
Store in an airtight container for up to 3 days.
Video
Notes
If using reusable silicone baking cups, a muffin tin is not necessary just place baking cups on a baking sheet, fill, then bake. Reusable silicone baking cups stand up on their own so they will allow you to cook more muffins in less space in your oven.