Lemon Zest Blueberry Muffins
Tangy lemon-blueberry muffins with a hint of zest that turn boring mornings into joyful moments. This American-inspired recipe, ready in about 35 minutes, combines all-purpose flour, granulated sugar, baking powder 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
- 1/3 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup, melted unsalted butter
- 1 cup buttermilk
- 2 large eggs
- 1 tbsp lemon zest
- 1 cup fresh blueberries
The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide
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Instructions
- Step 1: Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
- Step 2: Whisk 2 cups all-purpose flour, 1/3 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp salt in a large bowl.
- Step 3: In a separate bowl, whisk 1/2 cup melted butter, 1 cup buttermilk, 2 large eggs, and 1 tbsp lemon zest until smooth.
- Step 4: Pour wet ingredients into dry ingredients and gently fold until just combined — avoid overmixing.
- Step 5: Fold in 1 cup fresh blueberries, then divide batter evenly among muffin cups.
- Step 6: Bake for 18-20 minutes until golden and a toothpick inserted comes out clean.
