Lemon Blueberry Muffins Recipe
These Lemon Blueberry Muffins are bursting with zesty lemon and juicy blueberries, perfect for a refreshing treat any time of day. The crumbly topping adds a delightful texture that makes each bite irresistible.
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Servings: 12 muffins
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.