Best-Selling Lemon Blueberry Muffins
Tender muffins bursting with fresh blueberries and zesty lemon, with a sugary crumb topping. This american-inspired breakfast ready in about 35 minutes combines all-purpose flour, baking powder, salt into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 180 calories and feeds 12, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 1 cup fresh blueberries
- 2 tbsp fresh lemon zest
- 2 egg
- 1/2 cup milk
- 1/2 cup unsalted butter
- 2 tbsp lemon juice
- 2 tbsp coconut sugar
Instructions
- Step 1: Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. In a large bowl, whisk 2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt.
- Step 2: In a separate bowl, beat 1/2 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy, then beat in 2 eggs one at a time. Add 2 tbsp lemon zest and 2 tbsp lemon juice, mixing until combined.
- Step 3: Fold the dry ingredients into the wet ingredients with a spatula until just combined, then gently fold in 1 cup fresh blueberries (tossing them in 1 tsp flour first to prevent sinking).
- Step 4: Divide batter evenly into muffin cups, sprinkle with 2 tbsp coconut sugar mixed with 1 tsp lemon zest, and bake for 18-20 minutes until a toothpick inserted comes out clean and edges are golden brown.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Best-Selling Lemon Blueberry Muffins take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.
How do I store leftover Best-Selling Lemon Blueberry Muffins?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.
Can I substitute ingredients in Best-Selling Lemon Blueberry Muffins?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Best-Selling Lemon Blueberry Muffins for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Best-Selling Lemon Blueberry Muffins?
American breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
