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Jumbo Blueberry Lemon Muffins

A close-up of a jumbo blueberry lemon muffin with a bite taken out, revealing juicy blueberries.
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Bake bakery-style jumbo blueberry lemon muffins that are tall and bursting with fruit and citrus flavor. These muffins are perfect for brunch, a lunchbox treat, or a freezer stash.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 tablespoon lemon zest
  • 1 cup fresh blueberries
  • 1 tablespoon lemon juice

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a medium bowl, whisk together the flour, baking soda, and salt.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a small bowl, whisk together the buttermilk and lemon zest.
  6. Add half of the dry ingredients to the wet ingredients and mix until just combined.
  7. Add the buttermilk mixture and mix until just combined.
  8. Add the remaining dry ingredients and mix until just combined. Be careful not to overmix.
  9. Gently fold in the fresh blueberries and lemon juice.
  10. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  11. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  12. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra tall muffins, fill the muffin cups almost to the top.
  • You can add a sprinkle of coarse sugar on top before baking for a crunchy finish.
  • These muffins freeze well for up to 3 months.

Nutrition

Find it online: https://www.unfoldrecipes.com/blueberry-lemon-muffins/