Blueberry Lemon Muffins

These Blueberry Lemon Muffins are the perfect, melt in your mouth summer treat. These muffins are made in an hour, incredibly moist and tender, and are so quick and easy! These lemon blueberry muffins are bursting with fresh blueberries and fresh lemon zest. I love this recipe for this classic blueberry summer favorite! These muffins are bursting with juicy blueberries and zesty lemon flavor. A winning combination every time.

Author: It is a Keeper

Meal Type: Breakfast

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 12 Servings

Calories: 293 kcal per serving

Ingredients

2 ¼ cups - All purpose flour
2 ½ teaspoons - Baking powder
½ tsp - Salt
1 cup - Sugar
2 - eggs
¼ cup - Buttermilk
¼ cup - Sour cream
⅓ cup - Lemon juice lemons
1 tsp - Vanilla
1 tsp - Lemon extract
¼ cup - butter
¼ cup - Vegetable Oil
2 cups - Frozen blueberries
Sanding sugar

Instructions

Preheat the oven to 400°F. First set aside 2 tablespoons of flour in a small bowl, then whisk together remaining flour, baking powder and salt in a medium size bowl and set aside.
With an electric mixer beat eggs until light and fluffy, add in buttermilk and sour cream and mix thoroughly.
Add in lemon juice, oil, melted butter, vanilla and lemon extract. Mix thoroughly.
Add the dry ingredients gradually into the wet ingredients, mixing after each addition until well incorporated.
Toss blueberries in 2 tablespoons of flour until coated.
Fold in the blueberries until evenly distributed.
Let the batter rest for 30 minutes, unrefrigerated, lightly covered if desired.
After the batter has rested, place muffin wrappers in a muffin pan and fill ¾ of the way full with batter.
Sprinkle the tops with sanding sugar if desired.
Bake for 20-25 minutes or until light golden brown and a toothpick stuck in the center comes out clean.

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