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Whopper Lemon Blueberry Muffins

5 from 1 vote
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Servings 12 jumbo muffins


  • ¼ cup butter, room temperature
  • 1 cup sugar
  • 1 lemon, juice and zest
  • 2 eggs
  • 1 tsp vanilla
  • 1-1/4 cup milk
  • 3 cups flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2-1/2 cups fresh blueberries, tossed with 1 Tbsp flour


  • Preheat oven to 350ºF. Line a regular 12-cup muffin tin with large parchment cups or grease TWO jumbo muffin 6-cup tins.
  • In a large bowl, whisk butter with sugar until light and fluffy. Add lemon juice, zest, eggs, vanilla and milk. Whisk to combine.
  • In a small bowl whisk together flour, baking powder, baking soda and salt. Add into batter and stir until just combined. Fold in blueberries.
  • Divide batter between prepared muffin cups. Bake for 35-40 minutes until tops are lightly brown. Cool.

Note: Before baking, you can sprinkle each cup with raw sugar for a sweet topping.