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Blueberry Lemon Muffins

Mother’s day is right around the corner and it is time to start planning those breakfasts in bed. If your mom is a muffin lover, these will be the perfect addition to that special day.

Blueberry Lemon Muffins


  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1 cup milk
  • 2 large eggs
  • 1 tablespoon lemon zest
  • 1 1/2 cups fresh blueberries


  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease with cooking spray.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In a separate mixing bowl, whisk together the melted butter, milk, eggs, and lemon zest until well combined.
  4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
  5. Fold in the blueberries gently.
  6. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

These muffins are best served warm, so you can reheat them in the microwave for a few seconds before serving. Enjoy!

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