Lemon Blueberry Muffins Recipe
If there’s one treat I could eat every morning and never tire of, it’s this Lemon Blueberry Muffins Recipe. These muffins combine the sweet pop of blueberries with the tangy brightness of lemon, all wrapped up in a soft, fluffy crumb that tastes just like bakery magic. Whether you’re baking for a cozy brunch or popping one in your bag for a midday snack, you’ll find that this recipe brings sunshine to any part of the day. Get ready to fall in love with a muffin that truly delivers both comfort and a cheerful burst of flavor in every bite!
Ingredients You’ll Need
Let’s talk ingredients! The beauty of this Lemon Blueberry Muffins Recipe is its simplicity. Each ingredient has a starring role, ensuring the muffins are tender, flavorful, and beautifully golden. Don’t skip or swap if you can help it—these basics add up to something amazing!
- All-purpose flour: Provides structure and a sturdy foundation for the muffins, resulting in that perfect crumb.
- Baking powder: Ensures your muffins rise sky-high with a fluffy, bakery-style texture.
- Salt: Balances the sweetness and enhances all the vibrant flavors.
- Unsalted butter (melted and cooled): Gives a rich, buttery flavor and the perfect tender crumb.
- Granulated sugar: Sweetens the muffins just enough to complement the fruit and citrus.
- Large eggs: Bind ingredients together and add a touch of richness.
- Vanilla extract: For warmth and depth, making the lemon pop even more.
- Lemon zest: Adds the tangy, fragrant lemon essence that makes these muffins stand out.
- Fresh lemon juice: Dials up the natural lemon flavor and brings unbeatable brightness.
- Milk: Moistens the batter, resulting in a soft, light texture.
- Fresh or frozen blueberries: The star of the show! For juicy bursts of flavor; if using frozen berries, don’t thaw.
- All-purpose flour (for coating berries): Tossing berries in flour keeps them from sinking to the bottom.
- Coarse sugar (optional): Sprinkling a bit on top gives a lovely, sparkling crunch.
How to Make Lemon Blueberry Muffins Recipe
Step 1: Preheat and Prep the Pan
Begin by preheating your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners—or lightly grease it if you don’t have liners. Prepping the pan first means you can bake as soon as the batter is mixed, ensuring your Lemon Blueberry Muffins rise beautifully.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This simple step ensures your leavening agent is evenly distributed and your muffins rise evenly for that signature domed top we all love.
Step 3: Create the Wet Mixture
In a large mixing bowl, combine the melted and cooled butter with the granulated sugar. Whisk them until the mixture looks pale and smooth, then add the eggs, vanilla extract, lemon zest, and lemon juice. This fragrant, citrusy mix is the heart of the Lemon Blueberry Muffins Recipe.
Step 4: Blend Wet and Dry Ingredients
Add the dry ingredients to your wet mixture in stages, alternating with the milk. Begin and end with the dry mixture. Stir gently, just until combined—overmixing leads to dense muffins. You want a batter that is smooth but not overworked for the lightest texture.
Step 5: Add and Coat the Blueberries
Toss your blueberries (fresh or frozen, but don’t thaw if using frozen) with 1 tablespoon of flour. This quick trick keeps the berries from sinking to the bottom when baked. Gently fold the flour-coated berries into the batter, letting the fruit swirl through without breaking apart.
Step 6: Fill the Muffin Tins and Top
Divide the batter evenly among the lined muffin cups, filling each about three-quarters full. If you’d like a pretty, crunchy top, sprinkle each with a little coarse sugar. This gives a sparkling finish and a satisfying textural contrast once baked.
Step 7: Bake and Cool
Slide your pan into the preheated oven and bake for 20 to 22 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely—if you can resist eating one warm!
How to Serve Lemon Blueberry Muffins Recipe
Garnishes
A simple lemon glaze made from powdered sugar and fresh lemon juice takes these muffins over the top. Drizzle it on once the muffins are cool for extra zing and a pretty finish. You can also add a sliver of fresh lemon or a dusting of powdered sugar for that irresistible bakery touch.
Side Dishes
These muffins shine alongside a fresh fruit salad, creamy Greek yogurt, or a mug of hot coffee. For a brunch spread, serve with scrambled eggs and crisp bacon to balance sweet and savory flavors—it’ll feel like a café in your own kitchen!
Creative Ways to Present
Layer muffins in a rustic basket with a linen napkin for a cozy brunch display, or wrap them individually in parchment and tie with twine for a thoughtful, portable snack. For special occasions, stack them on a tiered cake stand and sprinkle with extra blueberries and edible flowers for a show-stopping centerpiece.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover Lemon Blueberry Muffins in an airtight container at room temperature for up to three days. Add a paper towel below and above the muffins to absorb moisture and keep them fresh and soft.
Freezing
These muffins freeze beautifully! Arrange them in a single layer on a baking sheet, freeze until solid, and then transfer to a freezer-safe zip-top bag or container. They’ll stay delicious for up to two months, perfect for prepping snacks ahead.
Reheating
To enjoy a warm muffin, simply microwave straight from the fridge for about 15–20 seconds, or from the freezer for 30–40 seconds. If you prefer the oven, pop them in at 300°F (150°C) for 5–8 minutes for that fresh-baked feel and crisp top.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! If you’re using frozen blueberries, don’t thaw them before adding to the batter—this helps prevent the color from bleeding and keeps the texture perfect in your Lemon Blueberry Muffins Recipe.
How can I make these muffins extra lemony?
For even more citrus punch, add an extra tablespoon of lemon zest, or finish the muffins with a lemon glaze made from powdered sugar and fresh lemon juice. You can also use lemon extract for a flavor boost if you really love lemon!
What’s the secret to fluffy muffins?
Don’t overmix your batter! Stir just until the dry ingredients are incorporated. Overmixing can make muffins tough. Also, ensure your baking powder is fresh for the best rise.
Can I make the Lemon Blueberry Muffins Recipe dairy-free?
Yes! Substitute melted coconut oil or a plant-based butter for the regular butter, and use your favorite dairy-free milk. The results are just as delicious and still wonderfully fluffy.
Why do I need to coat the blueberries in flour?
Coating the blueberries in flour helps suspend them evenly throughout the batter, preventing them from sinking to the bottom of the muffins. This way, every bite of your Lemon Blueberry Muffins Recipe gets a perfect blueberry burst!
Final Thoughts
You deserve a little sunshine on your plate, and this Lemon Blueberry Muffins Recipe provides just that in every bite. Try baking a batch soon—you’ll see just how quickly they become a family favorite that disappears faster than you can say “muffin.” Happy baking, friend!
Print
Lemon Blueberry Muffins Recipe
- Total Time: 37 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of tangy lemon and sweet blueberries with these moist and flavorful Lemon Blueberry Muffins. Perfect for breakfast or a snack, these bakery-style muffins are sure to brighten your day.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, melted and cooled
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 cup milk
- 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
- 1 tablespoon all-purpose flour for coating berries
- Coarse sugar for topping (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Combine wet ingredients: In a large bowl, whisk melted butter and sugar until well combined. Add eggs, vanilla extract, lemon zest, and lemon juice, whisking until smooth.
- Mix the batter: Gradually mix in the dry ingredients, alternating with the milk. Toss blueberries with flour, then gently fold them into the batter.
- Bake: Divide the batter among muffin cups, filling each about 3/4 full. Sprinkle with coarse sugar if desired. Bake for 20–22 minutes until a toothpick inserted comes out clean.
- Cool and enjoy: Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
- For extra lemon flavor, drizzle with a simple lemon glaze made from powdered sugar and lemon juice once cooled.
- These muffins freeze well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 17g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
