Lemon Blueberry Muffins
Lemon Blueberry Muffins are a bright and tasty treat, bursting with juicy blueberries and a fresh lemony zing. They’re soft and fluffy, with little pops of sweetness from the berries…
Tip: save now, cook later.Lemon Blueberry Muffins are a bright and tasty treat, bursting with juicy blueberries and a fresh lemony zing. They’re soft and fluffy, with little pops of sweetness from the berries and a gentle tang from the lemon that wakes up your taste buds. These muffins feel like sunshine in every bite.
I love making these muffins because they’re so easy to whip up and perfect for any time of day. Whether it’s a quick breakfast or an afternoon snack, they never fail to bring a smile. I also like to add a little lemon zest on top before baking for an extra burst of flavor that makes the kitchen smell amazing.
The best way I’ve found to enjoy these muffins is warm, right out of the oven or gently reheated with a bit of butter melting on top. They’re great to share, too, whether at a family brunch or packed in a lunchbox. Every time I bake a batch, they disappear faster than I expect—guess that means they’re a winner in our house!
Key Ingredients & Substitutions for Lemon Blueberry Muffins
Flour: All-purpose flour works best for a tender crumb. You can try whole wheat flour, but expect a denser muffin. For gluten-free, use a blend designed for baking.
Butter & Sugar: Butter gives rich flavor and moisture. Unsalted is best to control saltiness. If you want a lighter option, use oil, but muffins will be less fluffy.
Greek Yogurt or Sour Cream: These add moisture and a slight tang. Greek yogurt keeps muffins tender and soft. If dairy is an issue, try a plant-based yogurt.
Blueberries: Fresh blueberries are ideal. Tossing them in flour before adding keeps them from sinking. Frozen berries work too, just don’t thaw before adding.
Lemon Zest & Juice: Fresh lemon zest and juice bring a bright flavor. Avoid bottled lemon juice for best taste. You can adjust the zest and juice to your liking.
How Can I Make Sure Blueberries Don’t Sink to the Bottom?
Blueberries are heavy and often sink during baking. Tossing them in a little flour before folding into the batter helps them stick to the batter and stay evenly spread.
- Measure 2 tbsp of flour from the dry mix.
- Coat fresh or frozen blueberries gently but thoroughly with the flour.
- Fold the coated blueberries carefully into the batter, so they don’t break and release too much juice.
This step keeps your muffins pretty with fruit throughout!
Equipment You’ll Need
- Muffin tin – This holds the batter in perfect muffin shapes so they bake evenly.
- Paper liners or non-stick spray – Makes removing muffins a breeze and cuts down on cleanup.
- Electric mixer or hand whisk – For creaming butter and sugar until light and fluffy.
- Mixing bowls – One medium for dry ingredients and one large for wet ingredients; helps keep things organized.
- Measuring cups and spoons – Accurate measurements make sure your muffins turn out just right.
- Zester or fine grater – Perfect for getting fresh lemon zest without the bitter white pith.
- Spatula or wooden spoon – To gently fold in blueberries without smashing them.
- Wire rack – Lets muffins cool evenly without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Swap blueberries for raspberries or blackberries for a slightly different berry touch and tartness.
- Add a teaspoon of cinnamon or nutmeg to the dry mix for warm, cozy spice notes, especially nice in cooler months.
- Mix in ½ cup chopped nuts like pecans or walnuts for crunch and a nutty flavor.
- Try lemon glaze drizzle using powdered sugar and lemon juice after baking for extra sweetness and shine.
Lemon Blueberry Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tbsp all-purpose flour (to toss blueberries)
- Coarse sugar for sprinkling (optional)
Wet Ingredients:
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 2 lemons
- 1 cup plain Greek yogurt or sour cream
- 2 tbsp fresh lemon juice
Fruit:
- 1 ½ cups fresh blueberries
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and roughly 20-25 minutes to bake. Add 5-10 minutes for cooling, so plan for around 40 minutes total from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Muffin Tin:
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease each cup to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together 2 ½ cups flour, baking powder, baking soda, and salt. Set this mixture aside for later.
3. Cream the Butter and Sugar:
Using an electric mixer, cream the softened butter and granulated sugar in a large bowl until the mixture is light and fluffy, about 3 to 4 minutes.
4. Add Eggs, Vanilla, and Lemon Zest:
Beat in the eggs one at a time, making sure each is fully mixed before adding the next. Then, add the vanilla extract and lemon zest. Mix well until everything is combined.
5. Incorporate Yogurt and Lemon Juice:
Mix in the Greek yogurt (or sour cream) and fresh lemon juice until the batter is smooth and creamy.
6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients. Stir gently just until combined — be careful not to overmix, or the muffins may become tough.
7. Prepare and Add Blueberries:
To keep blueberries from sinking, toss them with the 2 tablespoons of flour. Then gently fold the floured blueberries into the batter to distribute them evenly.
8. Fill Muffin Cups and Add Topping:
Divide the batter evenly among the muffin cups, filling each about three-quarters full. If desired, sprinkle the tops with coarse sugar to add a sweet, crunchy topping.
9. Bake the Muffins:
Bake in the preheated oven for 20-25 minutes. Check doneness by inserting a toothpick into the center of a muffin—it should come out clean or with just a few crumbs.
10. Cool and Enjoy:
Let the muffins cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely before serving. Enjoy your moist, lemony blueberry muffins with a sweet, crunchy crust!
Can I Use Frozen Blueberries Instead of Fresh?
Yes, you can use frozen blueberries! Just toss them directly in the flour without thawing to prevent the batter from turning purple and reduce sinking.
What’s the Best Way to Store Leftover Muffins?
Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them wrapped in plastic wrap and foil for up to 3 months. Thaw at room temperature before eating.
Can I Substitute Greek Yogurt with Sour Cream or Milk?
Yes! Sour cream works well as a 1:1 substitute. Milk can also be used, but it may make the muffins less moist and tender, so consider adding a bit of extra butter or yogurt if using milk.
How Do I Prevent Muffins from Being Dense or Dry?
Don’t overmix the batter—stir just until the dry and wet ingredients are combined. Also, be sure to measure flour properly and avoid overbaking by checking muffins a few minutes before the timer goes off.