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Easy One-Bowl Lemon Blueberry Muffins

one-bowl lemon blueberry muffins - featured image
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These easy one-bowl lemon blueberry muffins combine fresh lemon zest and juice with juicy blueberries for a quick, flavorful treat that’s tender and moist.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 cup (150g) granulated sugar
  • 1/2 teaspoon salt
  • Zest of 1 large lemon (about 1 tablespoon)
  • 2 tablespoons fresh lemon juice
  • 2 large eggs, at room temperature
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 1/2 cup (120ml) milk (whole or 2%, or almond/oat milk for dairy-free)
  • 1 teaspoon vanilla extract
  • 1 cup (about 150g) fresh blueberries (can use frozen, no need to thaw)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
  2. In a large bowl, whisk together the flour, baking powder, sugar, salt, and lemon zest until evenly mixed.
  3. Add the eggs, melted butter, milk, lemon juice, and vanilla extract. Stir gently with a spoon or spatula just until combined; the batter will be lumpy.
  4. Carefully fold in the blueberries, trying not to break them up.
  5. Spoon the batter into the muffin cups, filling each about 3/4 full.
  6. Bake for 18-22 minutes until muffins are golden on top and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Let the muffins cool in the tin for 5-7 minutes before transferring to a wire rack to cool completely.

Notes

To prevent blueberries from sinking, toss them in a tablespoon of flour before folding into the batter. Do not overmix the batter to keep muffins tender. Fresh lemon zest and juice are critical for bright flavor. Muffin liners or greasing the tin is recommended to prevent sticking. For gluten-free, substitute flour with a 1:1 gluten-free blend. For dairy-free, use coconut oil instead of butter and almond or oat milk instead of dairy milk.

Nutrition

Keywords: lemon blueberry muffins, easy muffins, one-bowl muffins, fresh blueberry recipe, lemon zest muffins, quick breakfast, simple baking

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