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2 cups all-purpose flour

3/4 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons fresh lemon zest (about 2 lemons)

2 tablespoons fresh lemon juice

1/2 cup unsalted butter, melted and slightly cooled

2 large eggs

3/4 cup buttermilk (or milk + 2 teaspoons lemon juice)

1 teaspoon vanilla extract

1 1/2 cups fresh or frozen blueberries

1 tablespoon flour (for tossing blueberries)

Optional Lemon Glaze:

1 cup powdered sugar

1-2 tablespoons fresh lemon juice

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Preheat Oven: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or lightly grease.

Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest.

Mix Wet Ingredients: In a separate bowl, whisk melted butter, eggs, buttermilk, lemon juice, and vanilla extract until smooth.

Combine: Gently fold wet ingredients into dry ingredients until just combined. Do not overmix.

Add Blueberries: Toss blueberries with 1 tablespoon flour, then gently fold into batter.

Fill Muffin Tin: Divide batter evenly among muffin cups, filling each about ¾ full.

Bake: Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

Cool: Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack.

Optional Glaze: Mix powdered sugar and lemon juice until smooth and drizzle over cooled muffins.

Cooking Tips

Room Temperature Ingredients: This helps create a smoother batter and fluffier muffins.
Don’t Overmix: Stir until just combined to avoid dense muffins.
Use Fresh Lemon Zest: It adds concentrated lemon flavor without extra liquid.
High Dome Trick: For taller muffins, bake at 400°F for the first 5 minutes, then reduce to 375°F for the remaining time.

Variations

Healthier Option: Substitute half the flour with whole wheat flour.
Crumble Topping: Add a streusel topping made with butter, flour, and brown sugar before baking.
Cream Cheese Swirl: Add small dollops of sweetened cream cheese into the batter and swirl gently.
Extra Lemon Flavor: Add ½ teaspoon lemon extract for a stronger citrus punch.
Mini Muffins: Reduce bake time to 10–12 minutes for mini versions.