If you’re looking for a bright, cheerful treat that feels like sunshine in every bite, the Lemon Blueberry Muffins Recipe is exactly what you need. Bursting with juicy blueberries and zesty lemon flavor, these muffins are moist, tender, and have the perfect crumb. Whether you want a quick breakfast, a snack, or something delightful to share with friends, this recipe hits all the right notes with its simple ingredients and straightforward steps. I love how the balance of tart lemon and sweet blueberries makes every bite feel fresh and comforting at the same time.
Ingredients You’ll Need
The magic of this Lemon Blueberry Muffins Recipe lies in its simplicity. Each ingredient plays an essential role to create the moist texture, vibrant flavor, and pretty color that make these muffins stand out.
- 2 cups all-purpose flour: The base of the muffins, providing structure and softness.
- 2 teaspoons baking powder: Helps the muffins rise beautifully and become fluffy.
- 1/2 teaspoon baking soda: Works with acidic lemon juice to lighten the texture.
- 1/2 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 1/2 cup unsalted butter (softened): Adds richness and tender crumb.
- 3/4 cup granulated sugar: Just enough sweetness to complement the tartness of lemon and berries.
- 2 large eggs: Bind the ingredients together and give the muffins body.
- 1 teaspoon vanilla extract: Adds warm, aromatic depth to the flavor.
- Zest of 1 large lemon: Brings a bright, fresh citrus punch.
- 2 tablespoons fresh lemon juice: Adds tanginess and activates the baking soda for rising.
- 1/2 cup milk: Keeps the batter moist and soft.
- 1 1/2 cups fresh or frozen blueberries: Sweet and juicy bursts of flavor throughout.
- 1 tablespoon flour (for tossing with blueberries): Helps prevent blueberries from sinking to the bottom.
- Coarse sugar for topping (optional): Adds a delightful crunch and sparkle on top.
How to Make Lemon Blueberry Muffins Recipe
Step 1: Prepare Your Oven and Muffin Tin
First things first, preheat your oven to 375°F (190°C). Whether you use paper liners or lightly grease your 12-cup muffin tin, this prep step ensures your muffins bake evenly and come out perfectly every time.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This simple mix is the key to a light, tender crumb, and to make sure the leavening agents are evenly distributed throughout the batter.
Step 3: Cream Butter and Sugar
Grab a large bowl and cream the softened butter and sugar together until the texture is light and fluffy. This step incorporates air that will help your muffins rise beautifully and gives a lovely buttery taste to every bite.
Step 4: Add Eggs and Flavorings
Beat in the eggs one at a time to keep the mixture smooth and emulsified. Then stir in the vanilla extract, lemon zest, and fresh lemon juice. This combination lifts the flavor, making the muffins wonderfully bright and fresh.
Step 5: Combine Wet and Dry Ingredients
Add the dry flour mixture to the wet ingredients in two parts, alternating with the milk. Mix gently until just combined to avoid overworking the batter, which could make the muffins dense instead of light and airy.
Step 6: Fold in the Blueberries
Toss the blueberries in 1 tablespoon of flour to prevent them from sinking, then gently fold them into the batter. This helps evenly distribute those juicy bursts throughout each muffin.
Step 7: Fill Muffin Cups and Bake
Divide the batter evenly among the muffin cups, filling about two-thirds full. If you like, sprinkle coarse sugar on top for a little crunch and sparkle. Bake for 18 to 22 minutes until a toothpick inserted into the center comes out clean. Let them cool in the pan for five minutes before transferring to a wire rack to cool completely.
How to Serve Lemon Blueberry Muffins Recipe
Garnishes
Try dusting the muffins lightly with powdered sugar or a simple lemon glaze for an extra pop of sweetness and gloss. Fresh lemon zest sprinkled on top also makes for a gorgeous and fragrant finish.
Side Dishes
These muffins pair beautifully with a cup of tea or freshly brewed coffee. For a more filling breakfast, serve alongside Greek yogurt or a fruit salad to complement the blueberry and lemon flavors.
Creative Ways to Present
Turn your muffins into a charming brunch centerpiece by arranging them on a tiered cake stand decorated with fresh blueberries and lemon slices. You can also slice them in half and add cream cheese or honey for a tasty twist.
Make Ahead and Storage
Storing Leftovers
Store leftover muffins in an airtight container at room temperature for up to two days. This keeps them soft and moist without drying out.
Freezing
If you want to keep these treats longer, wrap each muffin individually and freeze for up to two months. They’ll thaw quickly when ready to eat and taste just as fresh as the day you baked them.
Reheating
To enjoy your frozen or room-temperature muffins warm, pop them in a toaster oven or microwave for about 20 seconds. This refreshes the texture and revives those lovely lemon and blueberry aromas.
FAQs
Can I use frozen blueberries in this Lemon Blueberry Muffins Recipe?
Absolutely! Just toss the frozen blueberries with flour directly before folding them into the batter so they don’t sink. No need to thaw them first; this keeps them from bleeding color into the batter.
Is it possible to substitute buttermilk for regular milk?
Yes, buttermilk adds a wonderful tanginess and extra moisture to the muffins, enhancing the lemon’s brightness. Just make sure to reduce or omit the lemon juice slightly if you do.
Can I make these muffins gluten-free?
You can try substituting a gluten-free flour blend but be aware this might affect the texture a bit. Adding a binding agent like xanthan gum can help maintain structure.
What’s the best way to get a crunchy sugar topping?
Sprinkle coarse sugar or turbinado sugar on top of each muffin before baking. The sugar caramelizes slightly for a perfect crunchy bite that contrasts the soft crumb.
How do I prevent the blueberries from sinking to the bottom?
Coating the blueberries in a tablespoon of flour before folding them into the batter is the secret! This helps suspend them throughout the muffins instead of letting them sink.
Final Thoughts
There’s something so heartwarming and satisfying about making and sharing this Lemon Blueberry Muffins Recipe. It’s a classic for a reason — the bright lemon zest and juicy blueberries come together in a wonderfully tender muffin you’ll want to bake again and again. Give it a try, and I promise these muffins will quickly become one of your favorite go-to treats for breakfast or anytime you crave a sweet, fruity bite.
Print
Lemon Blueberry Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Lemon Blueberry Muffins are a delightful combination of zesty lemon and juicy blueberries, perfect for breakfast or a snack. Soft, moist, and bursting with fresh fruit flavor, they are easy to make and enjoy any time of day.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon flour (for tossing with blueberries)
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
- 1/2 cup milk
Add-ins
- 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)
Optional Topping
- Coarse sugar for topping
Instructions
- Preheat the Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents throughout the batter.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes. This step incorporates air and creates a tender crumb.
- Add Eggs and Flavorings: Beat in the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract, lemon zest, and freshly squeezed lemon juice to infuse the batter with bright citrus flavor.
- Combine Wet and Dry Ingredients: Add the dry ingredients in two additions, alternating with the milk, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overworking the batter and keep muffins tender.
- Incorporate Blueberries: Toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom while baking. Gently fold the coated blueberries into the batter.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. This ensures even baking and nicely shaped muffins.
- Add Optional Topping: Sprinkle coarse sugar evenly over the tops of the muffins if you want a sweet, crunchy crust.
- Bake: Place the muffins in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents sogginess.
Notes
- These muffins freeze well for up to 2 months—wrap tightly and thaw before eating.
- Substitute buttermilk for regular milk to add extra moisture and a subtle tang.
- Try adding a lemon glaze on top for an additional burst of citrus flavor and sweetness.
