I absolutely love Lemon Blueberry Muffins! The combination of tangy lemon and sweet blueberries creates the perfect balance of flavors in every bite. The muffins are always so moist and fluffy, with bursts of juicy blueberries in each mouthful.

The hint of lemon zest adds a refreshing citrusy zing that makes these muffins so irresistible. Whether enjoyed for breakfast or as a snack, Lemon Blueberry Muffins are a delightful treat that never fails to satisfy my cravings.

Ingredients Needed for This Recipe

2 cups all-purpose flour (plus a little extra for coating blueberries)
1 tablespoon baking powder (to ensure the muffins rise nicely)
1/2 teaspoon salt (to balance the sweetness)

1/2 cup unsalted butter, at room temperature (for a rich flavor)
1 cup granulated sugar (for sweetness)
2 large eggs (as a binding agent)

1 teaspoon vanilla extract (for flavor)
Zest of 1 large lemon (for a bright citrus note)
1/4 cup lemon juice (for tanginess)

1/2 cup milk (any kind, for moisture)
1 and 1/2 cups fresh blueberries (for bursts of sweetness)
2 tablespoons turbinado sugar (optional, for topping)

Instructions for Making Lemon Blueberry Muffins

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with butter or non-stick cooking spray.
Prepare the dry ingredients: In a medium bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Set aside.
Mix the wet ingredients: In a large mixing bowl, cream together 1/2 cup of room-temperature unsalted butter and 1 cup of granulated sugar until light and fluffy. Add 2 large eggs, one at a time, beating well after each addition. Stir in 1 teaspoon of vanilla extract and the zest of 1 large lemon.

Combine wet and dry ingredients: Alternately mix in the dry ingredients and 1/2 cup of milk into the butter mixture, starting and ending with the dry ingredients. Do this in several additions, mixing just until combined after each addition. Be careful not to overmix.
Coat the blueberries: Toss the fresh blueberries with a little flour to coat them; this helps prevent them from sinking to the bottom of the muffins.
Fold in the blueberries and lemon juice: Gently fold in the flour-coated blueberries and 1/4 cup of lemon juice into the batter, being careful not to overmix.

Fill the muffin cups: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. If desired, sprinkle the tops of the muffins with turbinado sugar for a crunchy top.
Bake the muffins: Place the muffin tin in the preheated oven and bake for about 20-25 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
Cool the muffins: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Tips for Perfecting the Recipe

Use Fresh Ingredients: For the best flavor, ensure your ingredients, especially the baking powder, butter, and eggs, are fresh. Fresh baking powder ensures a proper rise, while fresh butter and eggs contribute to the overall flavor and texture.

Room Temperature Ingredients: Bring eggs, butter, and milk to room temperature before starting. Room temperature ingredients blend more smoothly, which is crucial for a uniform batter and, consequently, evenly baked muffins.

Zest the Lemon Correctly: When zesting your lemon, only zest the outer yellow skin and avoid the white pith underneath, which can be bitter. The zest is packed with oils that give the muffins a vibrant lemon flavor.

Do Not Overmix the Batter: Overmixing the batter can develop the gluten in the flour too much, leading to tough muffins. Mix just until the ingredients are combined for tender, fluffy muffins.

Flour the Blueberries: Tossing the blueberries in flour helps prevent them from sinking to the bottom of the muffins. This trick distributes the berries evenly throughout each muffin.

Fill the Muffin Cups Evenly: Use an ice cream scoop or a measuring cup to fill the muffin cups evenly. This ensures that all the muffins will be uniformly sized and will bake at the same rate.

Bake Immediately: Once the batter is mixed, transfer it to the muffin tin and bake immediately. Letting the batter sit can cause the baking powder to lose its effectiveness, affecting the rise of your muffins.

Use Turbinado Sugar for the Topping: Sprinkling turbinado sugar on top of the muffins before baking adds a delightful crunch and professional bakery-like finish to the muffins.

Monitor Baking Time Closely: Oven temperatures can vary, so start checking your muffins for doneness a few minutes before the recommended baking time. A toothpick inserted into the center should come out clean or with a few moist crumbs.

Let Them Cool: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack. This makes them easier to remove and helps prevent them from becoming soggy.

Serving Suggestions

With Butter or Cream Cheese: Serve these muffins warm with a pat of butter or a spread of cream cheese for a rich and creamy addition.

Lemon Glaze: For an extra lemony kick, whisk together powdered sugar and lemon juice to create a glaze. Drizzle this over the cooled muffins.

Alongside Fruit Salad: A fresh fruit salad complements the flavors of the muffins and makes for a refreshing and balanced breakfast or brunch.

With Yogurt and Granola: Serve the muffins with a side of Greek yogurt and a sprinkle of granola for a satisfying and nutritious start to the day.

Tea or Coffee: These muffins pair wonderfully with a hot cup of tea or coffee, making them a perfect mid-morning or afternoon snack.

Storage Tips

Cool Completely Before Storing: Ensure the muffins are completely cool before storing them to prevent condensation from making them soggy.

Airtight Container: Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them.

Refrigerating: If you refrigerate the muffins, bring them to room temperature before serving, or warm them slightly in the microwave for a few seconds.

Freezing: For longer storage, freeze the muffins in a single layer on a baking sheet before transferring them to a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw overnight at room temperature or gently warm in the microwave.

Separate Layers with Parchment Paper: If you’re stacking the muffins in a container for storage, place a sheet of parchment paper between layers to prevent them from sticking together.

Frequently Asked Questions

Can I use frozen blueberries? Yes, you can use frozen blueberries. Do not thaw them; toss them in flour as you would with fresh berries to prevent them from bleeding too much into the batter.

How can I make these muffins gluten-free? Substitute the all-purpose flour with an equal amount of gluten-free flour blend. Look for a blend that substitutes one-for-one with regular flour and contains xanthan gum.

Can I substitute the milk with a non-dairy alternative? Absolutely! Almond milk, soy milk, or coconut milk can be used in the same quantity as dairy milk for a dairy-free version of the recipe.

What if I don’t have turbinado sugar for the topping? While turbinado sugar adds a nice crunch, you can use granulated sugar or simply skip the sugar topping. The muffins will still be delicious.

Can I add other mix-ins? Yes, you can customize the muffins by adding nuts, such as chopped walnuts or almonds, or even white chocolate chips for added texture and flavor.

Why did my muffins not rise properly? This could be due to old baking powder, overmixing the batter, or not baking them at the correct temperature. Ensure your baking powder is fresh, mix the batter just until combined, and preheat your oven for the best rise.

Lemon Blueberry Muffins

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This Lemon Blueberry Muffins recipe is a wonderful blend of tangy lemon zest and sweet, juicy blueberries, resulting in a delightful snack perfect for breakfast, brunch, or a delightful afternoon uplift.

Ingredients

2 cups all-purpose flour plus a little extra for coating blueberries
1 tablespoon baking powder to ensure the muffins rise nicely

1/2 teaspoon salt to balance the sweetness
1/2 cup unsalted butter at room temperature (for a rich flavor)
1 cup granulated sugar for sweetness

2 large eggs as a binding agent
1 teaspoon vanilla extract for flavor
Zest of 1 large lemon for a bright citrus note

1/4 cup lemon juice for tanginess
1/2 cup milk any kind, for moisture
1 and 1/2 cups fresh blueberries for bursts of sweetness

2 tablespoons turbinado sugar optional, for topping

Instructions

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with butter or non-stick cooking spray.
Prepare the dry ingredients: In a medium bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Set aside.

Mix the wet ingredients: In a large mixing bowl, cream together 1/2 cup of room-temperature unsalted butter and 1 cup of granulated sugar until light and fluffy. Add 2 large eggs, one at a time, beating well after each addition. Stir in 1 teaspoon of vanilla extract and the zest of 1 large lemon.
Combine wet and dry ingredients: Alternately mix in the dry ingredients and 1/2 cup of milk into the butter mixture, starting and ending with the dry ingredients. Do this in several additions, mixing just until combined after each addition. Be careful not to overmix.
Coat the blueberries: Toss the fresh blueberries with a little flour to coat them; this helps prevent them from sinking to the bottom of the muffins.

Fold in the blueberries and lemon juice: Gently fold in the flour-coated blueberries and 1/4 cup of lemon juice into the batter, being careful not to overmix.
Fill the muffin cups: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. If desired, sprinkle the tops of the muffins with turbinado sugar for a crunchy top.
Bake the muffins: Place the muffin tin in the preheated oven and bake for about 20-25 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.