If you have a soft spot for bright, zesty flavors paired with bursts of juicy fruit, my Lemon Blueberry Muffins Recipe will quickly become your new favorite. These muffins strike the perfect balance between tangy lemon and sweet blueberries, wrapped in a tender crumb that’s utterly irresistible. Whether you’re baking for a lazy weekend brunch or a sweet afternoon pick-me-up, these muffins are a delightful way to brighten your day with their sunny color and fresh taste.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but come together in harmony to create a muffin that’s bursting with flavor and texture. Each one plays a special role, from the tartness of lemon juice and zest that lift the batter, to the blueberries that add juicy pockets of sweetness, and the buttermilk that keeps the crumb delectably moist.
- 2 cups all-purpose flour: The base of our muffin, providing structure and tenderness.
- 1/2 cup granulated sugar: Adds sweetness and helps with the golden crust.
- 1/4 cup brown sugar: Brings a hint of caramel depth and moisture.
- 2 teaspoons baking powder: The leavening agent that helps the muffins rise beautifully.
- 1/2 teaspoon baking soda: Works with buttermilk for a light, airy texture.
- 1/4 teaspoon salt: Balances the sweetness and enhances flavors.
- 1/2 cup unsalted butter, melted: Adds rich flavor and keeps the crumb moist.
- 1/2 cup buttermilk: Tangy moisture that reacts with baking soda for fluffiness.
- 1/4 cup fresh lemon juice: Provides bright, fresh citrus zing.
- 1 tablespoon lemon zest: Intensifies the lemon flavor without extra liquid.
- 2 large eggs: Bind everything together and add richness.
- 1 teaspoon vanilla extract: Adds warmth and rounds out the flavors.
- 1 1/2 cups fresh or frozen blueberries: Bursts of juicy sweetness throughout each bite.
- 1 tablespoon flour (to toss with blueberries): Prevents blueberries from sinking to the bottom during baking.
- Optional lemon glaze – 1/2 cup powdered sugar: For a sweet, tangy finish.
- Lemon juice (1–2 tablespoons for glaze): Adds that signature citrus punch to the glaze.
How to Make Lemon Blueberry Muffins Recipe
Step 1: Prepare Your Oven and Muffin Tin
Start by heating your oven to 375 degrees Fahrenheit (190 degrees Celsius) and get your muffin tin ready by lining it with paper liners or giving it a gentle grease. This step ensures your muffins bake evenly and come out smoothly without sticking.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together your flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. This blend lays the foundation for the muffins’ perfect texture and flavor balance.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk melted butter, buttermilk, lemon juice, lemon zest, eggs, and vanilla extract until everything is well combined and harmoniously blended. This wet mix will bring moisture, lift, and that refreshing lemon note to your batter.
Step 4: Bring Wet and Dry Ingredients Together
Pour your wet ingredients into the bowl with the dry ones and gently stir just until combined. Be careful not to overmix; a few lumps are fine, as overmixing can make muffins tough.
Step 5: Toss and Fold in Blueberries
To keep blueberries from sinking, toss them in a tablespoon of flour and then fold them gently into the batter. This little trick ensures evenly distributed bursts of blueberry in every bite.
Step 6: Fill Muffin Cups and Bake
Divide the batter evenly among 12 muffin cups, filling each about three-quarters full. Bake for 18 to 22 minutes, or until a toothpick poked in the center comes out clean. After baking, give the muffins five minutes to cool in the pan before transferring to a wire rack.
Step 7: Optional Lemon Glaze
If you want to add a glossy, tangy finish, mix powdered sugar with one to two tablespoons of lemon juice until smooth, then drizzle over your cooled muffins. This glaze adds an extra layer of lemony sweetness that’s hard to resist.
How to Serve Lemon Blueberry Muffins Recipe
Garnishes
For a simple yet charming touch, sprinkle a little extra lemon zest or a few fresh blueberries on top after glazing. You can also dust the muffins lightly with powdered sugar for extra sweetness and a pretty presentation.
Side Dishes
Pair these muffins with a cup of your favorite morning coffee or a refreshing glass of iced tea. For a more filling breakfast, add a side of Greek yogurt topped with honey and nuts to complement the fruity flavors.
Creative Ways to Present
Serve your Lemon Blueberry Muffins Recipe in a rustic basket lined with a cheerful napkin for a picnic vibe. Alternatively, present them stacked on a tiered dessert stand alongside fresh fruit and a pot of herbal tea for a delightful brunch gathering.
Make Ahead and Storage
Storing Leftovers
Keep any leftover muffins fresh by storing them in an airtight container at room temperature for up to two days, or refrigerate for up to five days to extend their shelf life without drying out.
Freezing
These muffins freeze wonderfully! Wrap each muffin individually in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep for up to three months and thaw quickly when you’re ready to enjoy.
Reheating
To reheat, pop your muffin in the microwave for about 15 to 20 seconds or warm in a 300 degrees Fahrenheit (150 degrees Celsius) oven for 10 minutes to bring back that freshly baked warmth and softness.
FAQs
Can I use frozen blueberries in this Lemon Blueberry Muffins Recipe?
Absolutely! Just make sure not to thaw them before folding into the batter. Tossing frozen blueberries with flour helps prevent them from sinking and keeps the batter from turning blue.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, mix plain yogurt or milk with a tablespoon of lemon juice or vinegar and let it sit for 5 minutes. This homemade buttermilk substitute works perfectly in this recipe.
How do I prevent my blueberries from sinking to the bottom?
Toss the blueberries with a tablespoon of flour before folding them into the batter. This coats the berries, helping them stay suspended throughout the muffins while baking.
Is it okay to overmix the muffin batter?
For tender muffins, it’s best to mix the batter until the dry ingredients are just moistened. Overmixing can develop gluten in the flour, resulting in a dense and tough texture instead of a light crumb.
Can I add a crumb topping to these muffins?
Definitely! A crumbly topping made from butter, sugar, and flour adds a delightful crunchy texture that pairs beautifully with the soft lemon blueberry interior. It’s an easy way to add extra dimension to the muffins.
Final Thoughts
I can’t recommend this Lemon Blueberry Muffins Recipe enough if you’re craving a muffin that’s bursting with fresh, tangy lemon and sweet, juicy blueberries. It’s a recipe that brings sunshine to any morning or snack time and feels like a little celebration in every bite. Trust me, once you bake these, they’ll be a regular treat in your kitchen too!
Print
Lemon Blueberry Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Lemon Blueberry Muffins are a delightful breakfast treat bursting with fresh blueberries and a zesty lemon flavor. Moist and tender, they are made with buttermilk for a soft crumb and can be topped with a tangy lemon glaze for an extra layer of sweetness.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon flour (to toss with blueberries)
Wet Ingredients
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/2 cup buttermilk
- 1/4 cup lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- 2 large eggs
- 1 teaspoon vanilla extract
Fruit
- 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)
Optional Glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, and salt to create a uniform dry mixture.
- Mix Wet Ingredients: In a separate bowl, whisk together the melted and slightly cooled butter, buttermilk, freshly squeezed lemon juice, lemon zest, eggs, and vanilla extract until the mixture is smooth and well combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir until just combined to avoid overmixing, which could make the muffins tough.
- Toss Blueberries: To prevent the blueberries from sinking to the bottom, toss them with 1 tablespoon of flour. Then, carefully fold the blueberries into the batter, maintaining a light touch.
- Fill Muffin Cups: Divide the muffin batter evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising during baking.
- Bake the Muffins: Bake the muffins in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool Muffins: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, which helps maintain their texture.
- Prepare Glaze (Optional): For an optional lemon glaze, mix the powdered sugar with 1 to 2 tablespoons of lemon juice until smooth. Drizzle over the cooled muffins to add a citrusy sweetness.
Notes
- You can substitute plain yogurt or regular milk combined with lemon juice as a buttermilk alternative.
- Adding a crumb topping before baking offers extra texture and flavor.
- Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.
