Blueberry Lemon Muffins

These Blueberry Lemon Muffins are moist, tender, and perfect for a summery breakfast or snack. The combination of juicy blueberries and zesty lemon creates a delightful treat that is sure to impress.

Prep Time: 15 minutes | Cooking Time: 20-25 minutes | Servings: 12 muffins


  • 2 cups all-purpose flour

  • 1/2 cup granulated sugar

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 cup fresh blueberries

  • 1 large egg

  • 1 cup buttermilk

  • 1/4 cup melted unsalted butter

  • 1 tablespoon lemon zest

  • 2 tablespoons freshly squeezed lemon juice

  • 1 teaspoon vanilla extract


  1. Preheat Ventray Oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  3. Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the dry ingredients.
  4. In a separate bowl, whisk together the egg, buttermilk, melted butter, lemon zest, lemon juice, and vanilla extract until well combined.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
  6. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
  7. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  8. Remove the muffins from the oven and allow them to cool in the tin for a few minutes. Then transfer them to a wire rack to cool completely.
  9. Enjoy!