These soft and moist Blueberry Muffins are full of fresh blueberry flavor with a hint of lemon and topped with cinnamon brown sugar sweetness! The perfect recipe for a quick and easy breakfast that's 100% kid approved!
In a medium mixing bowl, whisk together flour, baking powder, cinnamon, and salt. Add blueberries and gently toss with a spatula until coated. Set aside.
Add softened butter, granulated sugar, and brown sugar to a large mixing bowl. Using an electric mixer, beat them together until light and creamy, about 4 minutes. (The mixture should still look grainy up close.) Mix in eggs, one at a time, beating well after each addition. Mix in buttermilk, oil, and lemon juice until combined.
Gently fold dry ingredients into the wet ingredients until just combined and no flour patches remain (don’t overmix).
Spoon batter into a well-greased 12-cup muffin pan, filling each to the top. Add extra blueberries on top, if desired.
In a small bowl, stir brown sugar and cinnamon together. Evenly sprinkle on top of muffin batter.
Bake at 350°F for 20-24 minutes until a toothpick inserted in the center of a muffin comes out clean.
Allow to cool for 5 minutes before serving. Enjoy!
Notes
Substitutions
Fresh blueberries can be substituted with frozen. Be sure not to thaw them before use or they will bleed into the batter.
Buttermilk - No buttermilk on hand? No problem! Simply stir 1 ½ teaspoons of white vinegar or lemon juice into ½ cup of milk and let sit for at least 5 minutes before use.
Lemon Juice can be substituted with orange juice.
Storage
Place baked and cooled muffins in an airtight container or plastic bag and store them at room temperature for up to 3 days or in the freezer for up to 3 months.From frozen, thaw in the refrigerator or on the counter before serving, and then wrap in a damp paper towel and microwave for 20 seconds.