These decadent Lemon Blueberry Muffins can be made from scratch in under an hour. Made using fresh blueberries, buttermilk, and a squeeze of lemon juice, these muffins come out of the oven sweet, moist, and healthy enough to enjoy as a grab & go breakfast!
Preheat the oven to 425°F (220°C). Line a 12-count muffin pan with liners.
Mix all dry ingredients in a bowl - all purpose flour, baking powder, baking soda and salt. Set aside.
In the bowl of an electric stand mixer, add sugar and lemon zest. Mix for few seconds in the stand mixer.
Add oil and egg. Mix the mixture until the ingredients are combined and fluffy.
Add the buttermilk and lemon juice. Mix until combined.
Add the flour mixture and mix on low just for a few seconds until all are combined, then remove bowl from stand mixer.
Fold in blueberries. Do not overmix.
Spoon the batter evenly into each liner on the muffin pan.
Bake in preheated oven for 7 minutes then reduce oven temperature to 375 degrees and continue to bake 10-12 minutes until a toothpick inserted into center comes out clean.
Remove from muffin pan and let the muffins cool completely on a wire rack and enjoy! Store muffins in an airtight container.