Lemon Blueberry Muffins Recipe
There’s something utterly irresistible about the marriage of tangy lemons and sweet, juicy blueberries. These Lemon Blueberry Muffins offer a delightful balance between tart and sweet, making them a go-to treat for any time of day. Whether you’re grabbing one for breakfast, packing them in a lunchbox, or enjoying them as a snack, these muffins bring a burst of sunshine to every bite. Their crumbly topping and moist, fluffy texture make them equally perfect for casual brunches or as a more refined dessert option.
Ingredients Breakdown
The key to these muffins lies in the careful selection of fresh and high-quality ingredients. Starting with softened unsalted butter, which lends a rich, creamy base, and granulated sugar that helps balance the tartness of the lemons, the foundation of this recipe is simplicity at its finest. The lemon zest, vibrant and fragrant, adds an aromatic punch that pairs beautifully with the blueberries.
Using fresh or frozen blueberries offers flexibility. Fresh blueberries offer a juicy burst in each bite, while frozen blueberries allow you to enjoy these muffins year-round. For a tangier finish, plain Greek yogurt or sour cream can be used interchangeably to keep the muffins moist. Meanwhile, the crumb topping, with its brown sugar and lemon zest, adds an indulgent crunch to the fluffy texture.
Ingredient substitutions are easy in this recipe. You can swap Greek yogurt for sour cream, and both work equally well to provide moisture and a slight tanginess. If fresh blueberries aren’t available, frozen ones work just fine—just toss them in a bit of flour to prevent them from sinking to the bottom of the muffin during baking.
Step-by-Step Instructions for Perfect Muffins
Start by preheating the oven to 425°F (218°C) to ensure the muffins get that initial high-heat lift, which helps them rise beautifully. Prepare a 12-cup muffin tin by greasing it lightly or lining it with paper liners, which makes cleanup easy and gives the muffins a professional look.
Begin with your dry ingredients: flour, baking soda, baking powder, and salt. These are the structural elements of your muffins, helping them rise and achieve that perfectly fluffy texture. In a separate bowl, cream together the butter and sugar until smooth and pale—this process incorporates air into the batter, ensuring your muffins are light.
When adding the eggs, yogurt, and vanilla, make sure the mixture is fully combined but don’t worry if it looks a little curdled—that’s completely normal and will smooth out when you add the dry ingredients. Alternate between adding the flour mixture and the liquids (milk and lemon juice) to the wet
This method helps avoid over-mixing, which can lead to dense muffins.
Once the batter is prepared, gently fold in the blueberries by hand to avoid crushing them. The batter should be thick and fluffy. When spooning it into the muffin cups, fill them right to the top—this gives you that bakery-style dome when they bake.
The crumb topping adds a final layer of texture. Mix the flour, brown sugar, and lemon zest together, and then stir in the melted butter until you have a crumbly mixture. Sprinkle it generously over the muffin batter before baking.
Bake the muffins at the high temperature for 5 minutes, then reduce the heat to 350°F (177°C) to finish baking. This technique helps the muffins rise quickly, creating a crisp top while keeping the inside soft and tender.
Recipe Tips for Best Results
Coat blueberries in flour:
To prevent the blueberries from sinking to the bottom of the muffins, toss them lightly in a bit of flour before folding them into the batter.
Start with high heat:
That initial high baking temperature (425°F) gives the muffins a quick rise and a beautiful dome shape. Reducing the heat after a few minutes ensures they cook through evenly.
Achieve the perfect balance of flavors:
Using both lemon zest and juice ensures that the muffins are bursting with citrusy flavor, while the sweetness from the blueberries complements the tang perfectly.
What to Serve with Lemon Blueberry Muffins
Lemon Blueberry Muffins are delightful on their own, but they can be elevated further with the right pairings. For a refreshing morning or afternoon treat, serve these muffins alongside a hot cup of tea or a creamy latte. Their zesty lemon flavor also pairs beautifully with iced tea or lemonade, making them ideal for a summertime snack.
If you’re feeling indulgent, serve the muffins warm with a slather of salted butter or a drizzle of honey. You can also offer a side of fresh fruit or a light yogurt parfait for a more wholesome option.
Storage and Freezing Tips
To keep these muffins fresh and moist, store them in an airtight container at room temperature for up to two days. If you want them to last longer, place them in the refrigerator, where they’ll stay good for up to a week. For a freshly-baked taste days later, simply warm them up in the microwave for about 10 seconds.
If you’re planning to make a large batch, these muffins freeze beautifully. Let them cool completely before placing them in a freezer-safe bag. They’ll last for up to three months in the freezer. When you’re ready to enjoy them, simply let them thaw at room temperature or warm them in the oven for a few minutes.
Frequently Asked Questions
Can I use frozen blueberries for this recipe?
Yes, frozen blueberries work perfectly. Just toss them in a bit of flour to prevent them from sinking in the batter.
How do I prevent the muffins from sticking to the liners?
Make sure you either grease the muffin tin or use high-quality liners. You can also lightly spray the inside of the liners with nonstick spray for easy release.
What should I do if my muffins turn out too dense?
Over-mixing the batter can lead to dense muffins. Be sure to mix just until the dry ingredients are combined to keep the batter light and fluffy.
Lemon Blueberry Muffins are the epitome of versatility. Whether you’re serving them for breakfast, packing them for a quick snack, or presenting them as part of a dessert spread, they are sure to please any crowd. The combination of citrus and berries is classic, and the crumbly topping adds a bakery-style touch that makes them feel special.
Don’t be afraid to experiment with the recipe. Try swapping the blueberries for raspberries or blackberries, or add a handful of chopped nuts for extra crunch. No matter how you enjoy them, these muffins will always be a hit!
Ingredients
6 Tablespoons (85g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
1 Tablespoon lemon zest
2 large eggs, at room temperature
1/2 cup (120g) plain Greek yogurt or sour cream, at room temperature*
1 and 1/2 teaspoons pure vanilla extract
3 Tablespoons (45ml) milk*
3 Tablespoons (45ml) fresh lemon juice
1 and 3/4 cups (219g) all-purpose flour, spooned and leveled
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 and 1/2 cups (210g) fresh or frozen blueberries*
Crumb Topping
2 Tablespoons (28g) unsalted butter, melted
2 Tablespoons (25g) packed light or dark brown sugar
1 teaspoon lemon zest
1/3 cup (41g) all-purpose flour, spooned and leveled
Instructions
Begin by preheating your oven to 425°F (218°C). Lightly grease a 12-cup muffin tin or line it with cupcake liners. Set the prepared pan aside for later use.
To prepare the muffin batter, combine the flour, baking soda, baking powder, and salt in a medium-sized bowl. Whisk these dry ingredients thoroughly and set aside.
In a large mixing bowl, using either a hand mixer or a stand mixer equipped with a paddle attachment, cream together the butter and sugar at high speed until the mixture becomes light and smooth—this should take around 2 minutes. Be sure to scrape the sides and bottom of the bowl as needed during the process. Add the lemon zest, then beat for another minute at medium speed. Introduce the eggs, yogurt, and vanilla extract, and continue mixing for 1 minute. Switch to high speed and blend until the mixture is well combined, though a slightly curdled appearance is perfectly fine. Scrape down the sides of the bowl as needed.
With your mixer on low speed, gradually add the dry ingredients, milk, and fresh lemon juice into the wet ingredients. Mix until the flour is just incorporated—do not overmix. Gently fold in the blueberries by hand, ensuring even distribution without breaking them.
Scoop the batter into the prepared muffin cups, filling each one to the top.
For the crumb topping, stir together the flour, brown sugar, and lemon zest in a small bowl. Pour in the melted butter and mix with a fork until crumbs form. Evenly distribute the topping over each muffin, pressing down lightly so it adheres to the batter.
Place the muffins in the preheated oven and bake for 5 minutes at 425°F (218°C). Without opening the oven, reduce the temperature to 350°F (177°C) and bake for an additional 18–19 minutes. The muffins are done when a toothpick inserted into the center comes out clean, giving a total baking time of about 23–24 minutes.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. These muffins can be enjoyed warm or at room temperature. Store them in an airtight container at room temperature for a couple of days, or refrigerate them for up to a week.
Lemon Blueberry Muffins Recipe
Ingredients
- 6 Tablespoons 85g unsalted butter, softened to room temperature
- 3/4 cup 150g granulated sugar
- 1 Tablespoon lemon zest
- 2 large eggs at room temperature
- 1/2 cup 120g plain Greek yogurt or sour cream, at room temperature*
- 1 and 1/2 teaspoons pure vanilla extract
- 3 Tablespoons 45ml milk*
- 3 Tablespoons 45ml fresh lemon juice
- 1 and 3/4 cups 219g all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 and 1/2 cups 210g fresh or frozen blueberries*
Crumb Topping
- 2 Tablespoons 28g unsalted butter, melted
- 2 Tablespoons 25g packed light or dark brown sugar
- 1 teaspoon lemon zest
- 1/3 cup 41g all-purpose flour, spooned and leveled
Instructions
- Begin by preheating your oven to 425°F (218°C). Lightly grease a 12-cup muffin tin or line it with cupcake liners. Set the prepared pan aside for later use.
- To prepare the muffin batter, combine the flour, baking soda, baking powder, and salt in a medium-sized bowl. Whisk these dry ingredients thoroughly and set aside.
- In a large mixing bowl, using either a hand mixer or a stand mixer equipped with a paddle attachment, cream together the butter and sugar at high speed until the mixture becomes light and smooth—this should take around 2 minutes. Be sure to scrape the sides and bottom of the bowl as needed during the process. Add the lemon zest, then beat for another minute at medium speed. Introduce the eggs, yogurt, and vanilla extract, and continue mixing for 1 minute. Switch to high speed and blend until the mixture is well combined, though a slightly curdled appearance is perfectly fine. Scrape down the sides of the bowl as needed.
- With your mixer on low speed, gradually add the dry ingredients, milk, and fresh lemon juice into the wet ingredients. Mix until the flour is just incorporated—do not overmix. Gently fold in the blueberries by hand, ensuring even distribution without breaking them.
- Scoop the batter into the prepared muffin cups, filling each one to the top.
- For the crumb topping, stir together the flour, brown sugar, and lemon zest in a small bowl. Pour in the melted butter and mix with a fork until crumbs form. Evenly distribute the topping over each muffin, pressing down lightly so it adheres to the batter.
- Place the muffins in the preheated oven and bake for 5 minutes at 425°F (218°C). Without opening the oven, reduce the temperature to 350°F (177°C) and bake for an additional 18–19 minutes. The muffins are done when a toothpick inserted into the center comes out clean, giving a total baking time of about 23–24 minutes.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. These muffins can be enjoyed warm or at room temperature. Store them in an airtight container at room temperature for a couple of days, or refrigerate them for up to a week.