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Lemon blueberry muffins

Lemon Blueberry Muffins Recipe

  • Prep Time
    Prep Time: 20 minutes
  • Cook Time
    Cook Time: 25 minutes
  • Serves
    Serves: 12 Muffins
  • 1 3/4 Cups all-purpose flour
  • 2 Teaspoons baking powder
  • 1/2 Tsp. salt
  • 1/2 Cup (1 stick) unsalted butter, softened
  • 3/4 Cup sugar
  • 2 Teaspoons grated lemon zest
  • 2 Teaspoons poppy seeds
  • 1 Tsp. vanilla extract
  • 1/3 Cup milk
  • 1 1/2 Packages (6 ounces each) Driscoll's Blueberries
  • 2 large eggs
  • Preheat oven to 375°F. Lightly butter or grease a 12-cup muffin pan or line with paper liners.
  • Whisk together flour, baking powder and salt in a medium bowl. Beat butter and sugar in a large bowl with an electric mixer on medium-high until light and fluffy, about 3 minutes. Beat in eggs, one at a time, scraping down sides of bowl as necessary. Beat in lemon zest, poppy seeds and vanilla just until evenly blended. Reduce speed to low and add the flour mixture, alternating with the milk, beginning and ending with the flour mixture, just until incorporated. Fold in the blueberries.
  • Divide batter evenly between muffin cups. Bake muffins about 25 minutes or until muffins are golden brown and toothpick inserted in center comes out clean. Cool in pan 3 minutes. Serve warm or remove to wire rack to cool completely.
  • Watch the video!
Serving Size:

1 muffin

Calories 207.20
Total Fat 8.78 g
Saturated Fat 5.10 g
Cholesterol 56.51 mg
Sodium 395.09 mg
Total Carbohydrates 28.64 g
Dietary Fiber 0.88 g
Sugar 14.24 g
Protein 3.23 g