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An overhead shot of a dozen blueberry muffins on a cooling rack.

The Best Lemon-Blueberry Muffins

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4.9 from 229 reviews


Adapted from The New York Times

This is a long-time favorite recipe. The original recipe calls for making the muffins in a 6-cup jumbo muffin tin, which is especially fun, but which maybe isn’t the most practical if you are feeding a small crowd. A 12-cup muffin tin works beautifully. 

Salt: If using table salt or Morton kosher salt, use 3/4 teaspoon. If you are sensitive to salt altogether, use 1/2 teaspoon salt. 


  • ½ cup unsalted butter, room temperature
  • zest of 1 lemon
  • 1 cup + 1 tablespoon sugar
  • 1 egg, room temperature
  • 1 teaspoon vanilla
  • 2 cups (256 g) all-purpose or cake flour
  • 2 teaspoons baking powder
  • 1½ teaspoon Diamond Crystal kosher salt, see notes above
  • 2 cups fresh blueberries
  • ½ cup milk or buttermilk


  1. Heat the oven to 375ºF. Cream butter with lemon zest and 1 cup of the sugar until light and fluffy.
  2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour; then whisk together the remaining flour, baking powder, and salt.
  3. Add the flour mixture to the batter a little at a time, alternating with the milk. Fold in the blueberries. Note: Batter will be thick. This is OK. 
  4. Grease a jumbo muffin tin (or a 12-cup muffin tin… though the jumbo is really fun) with butter or coat with non-stick spray. Distribute batter among muffin cups. Sprinkle batter with remaining tablespoon of sugar. Bake for 30 minutes (or less if using a 12-cup muffin tin). Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. Let muffins cool in pan for about 7 minutes before serving.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American