Brighten your mornings with these delightful Lemon Blueberry Muffins! I’ve tested this recipe multiple times, tweaking it until the flavors shine just right. Each muffin brings the zesty burst of lemon paired with plump, juicy blueberries that create a perfect symphony of taste. It’s a recipe that reminds me of sunny brunches and cozy kitchen moments. If you love quick and satisfying bakes, check out my Spinach Ricotta Stuffed Shells for another crowd-pleaser!
About Lemon Blueberry Muffins
Lemon Blueberry Muffins are not just breakfast staples; they’re a celebration of flavor that’s budget-friendly and easy to whip up. Over the years, I’ve tested this recipe during different seasons, each time finding a unique twist in flavor and texture—from fresh blueberries in summer to frozen ones in winter. It’s great for families, as even the pickiest eaters can’t resist the fruity goodness!
- Quick preparation for busy mornings.
- Affordable ingredients make it a budget-friendly option.
- A family favorite, packed with cozy flavors.
- Whether fresh or frozen, blueberries always deliver a sweet burst.
Key Ingredients & Their Roles
- Lemon: Provides a refreshing zing; try using Meyer lemons for a sweeter flavor.
- Blueberries: Adds juiciness; fresh is best, but frozen can work in a pinch.
- Yogurt: Keeps the muffins moist; can substitute with sour cream if needed.
- Granulated Sugar: Balances the tartness of the lemon; brown sugar can add depth.
How to Make Lemon Blueberry Muffins
- Begin by preheating the oven to 350°F. Wash, zest, and juice the lemons—the bright aroma fills your kitchen!
- In a large bowl, combine the dry ingredients: flour, baking powder, baking soda, salt, and cinnamon. Mix well until evenly blended.
- In another bowl, beat together the sugar, melted butter, and cooking oil with a hand mixer until combined. Add the yogurt, eggs, vanilla, lemon juice, and lemon zest, blending until smooth and creamy.
- Gently fold the wet ingredients into the dry ingredients. Mixing until just combined is crucial to avoid tough muffins—stop as soon as you don’t see any dry flour.
- Carefully fold in the blueberries, allowing the batter to cradle each berry without smashing them.
- Divide the batter between greased or lined muffin wells, filling each about three-quarters full to allow room for rising.
- Bake for 25 minutes or until golden brown. A toothpick should come out clean when inserted into the center—let them cool on a wire rack for a few minutes before transferring.
- While cooling, mix the glaze by combining powdered sugar, lemon juice, and zest. Drizzle over muffins once they’re completely cooled.
Pro Tips & Troubleshooting
- For an even fluffier muffin, let the wet ingredients sit at room temperature for about 15 minutes before mixing.
- A common mistake is overmixing—mix just until the ingredients are combined to keep the muffins light and airy.
- To create a seasonal twist, try adding poppy seeds or mixing in some chopped nuts for additional texture.
- This recipe can easily be scaled; simply double the ingredients for a larger batch without adjusting cooking time significantly.
Storage & Make-Ahead Guide
Store your Lemon Blueberry Muffins in an airtight container at room temperature for up to 3 days. For longer storage, they freeze beautifully for up to 3 months—just reheat in the oven for a few minutes to bring back their lovely texture. I found that freezing them helps preserve their moisture perfectly!
Serving Suggestions
These muffins pair wonderfully with a hot cup of tea or coffee for a cozy breakfast. For a comfort food vibe, serve them alongside my Honey Glazed Chicken or enjoy a light salad.
Frequently Asked Questions
- What can I use instead of yogurt? You can substitute sour cream or buttermilk for similar moisture.
- Can I use frozen blueberries? Yes, frozen blueberries work well; just add them directly to the batter without thawing.
- How do I know when the muffins are done? Stick a toothpick in the center; it should come out clean when they’re fully baked.
- How do I prevent my muffins from sticking? Ensure your muffin tin is well-greased or use paper liners for easy removal.
- Can I make these muffins gluten-free? Absolutely! Use a 1:1 gluten-free flour blend for a good alternative.
Final Thoughts
These Lemon Blueberry Muffins have become a delightful addition to my baking repertoire. Whether I savor them for breakfast or as an afternoon snack, their refreshing taste never disappoints. I encourage you to give them a try and share your experiences—happy baking!
More Recipes You’ll Love
- Maple Balsamic Brussels Sprouts – a sweet and savory companion
- Honey Glazed Chicken – perfect for brunch with muffins
- Breakfast Smoothie Recipes – a refreshing drink to enjoy with muffins
Lemon Blueberry Muffins
Ingredients
- 1.75 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 0.5 tsp salt
- 0.25 tsp cinnamon
- 1 cup granulated sugar
- 4 tbsp salted butter melted
- 2 tbsp cooking oil
- 0.5 cup plain yogurt room temperature
- 2 large eggs room temperature
- 1.5 tsp vanilla extract
- 1 cup blueberries
- 1 cup powdered sugar
- 2 tbsp lemon juice
- 1 tsp lemon zest
Instructions
- Preheat the oven to 350°F. Wash, zest, and juice the lemons. Set the lemon zest and the lemon juice to the side.
- In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and cinnamon until well combined.
- In a separate bowl, combine the sugar, melted butter, and oil. Use a hand mixer to beat the ingredients together until combined. Now add the yogurt, eggs, vanilla extract, lemon juice, and lemon zest. Blend together using the mixer to combine.
- Pour the wet ingredients into the same bowl as the dry ingredients. Stir both together until just combined. Be careful not to overmix.
- Add the blueberries to the bowl and fold them into the batter until just combined.
- Divide the batter between ten or twelve greased or lined muffin wells.
- Bake the muffins for 25 minutes or until golden brown and a toothpick inserted into the middle comes out clean. Let the muffins cool for about 5 minutes, then loosen the edges with a knife and transfer them to a wire rack to cool completely.
- While the muffins are cooling, make the glaze by combining the powdered sugar, lemon juice, and lemon zest. Drizzle over the muffins once they’re fully cooled.