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Easy One-Bowl Blueberry Muffins Recipe with Lemon Zest and Crunchy Top

one-bowl blueberry muffins - featured image

Quick and easy one-bowl blueberry muffins with fresh lemon zest and a crunchy sugar topping, perfect for busy mornings or last-minute bake sales.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (150g) granulated sugar, plus extra for topping
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 2 large eggs, at room temperature
  • 1 cup (240ml) buttermilk (or milk + 1 tablespoon lemon juice/vinegar)
  • Zest of 1 lemon, finely grated
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (225g) fresh or frozen blueberries

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 12-cup muffin pan or line with paper liners.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar.
  3. Add melted butter, eggs, buttermilk, vanilla extract, and lemon zest to the dry ingredients. Whisk until just combined; do not overmix.
  4. Gently fold in the blueberries, being careful not to crush them.
  5. Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
  6. Sprinkle a teaspoon of granulated sugar on top of each muffin for a crunchy topping.
  7. Bake for 18-22 minutes, checking at 18 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to avoid tough muffins. Gently fold in blueberries to prevent crushing. Use frozen blueberries without thawing to prevent sinking. Sprinkle sugar on top for a crunchy crust. Tent muffins with foil if browning too fast.

Nutrition

Keywords: blueberry muffins, lemon zest, one-bowl recipe, easy muffins, quick baking, crunchy topping, breakfast muffins, bake sale recipe