There’s something magical about the balance of tart lemon and sweet blueberries in these Lemon Blueberry Muffins. Each bite bursts with juicy berries, all while wrapped in a delightful lemony batter. Through multiple rounds of testing, I discovered the importance of using room-temperature ingredients, which results in a fluffier texture. Plus, the added lemon glaze brings it all together beautifully! For another cozy breakfast option, check out my recipe for Homemade Blueberry Protein Muffins.
About Lemon Blueberry Muffins
Lemon Blueberry Muffins are a delightful treat perfect for any time of day, from breakfast to a midday snack. My family loves them, especially during the spring and summer months when berries are at their best. I tested this recipe several times to ensure a balance of flavors, with fresh blueberries creating a juicy contrast to the citrusy notes of lemon. These muffins are also budget-friendly, making them a staple for weekend baking.
- Quick prep: These muffins come together in just 40 minutes, making them an ideal go-to recipe.
- Budget-friendly: Made with common pantry staples, they’re easy on the wallet.
- Family favorite: Everyone loves the combination of sweet and tart flavors.
- Ingredient insight: Fresh berries can also be substituted with frozen if necessary, but have your berries at room temperature for better flavor.
Key Ingredients & Their Roles
- Lemons: provide tangy flavor and freshness; use organic if possible for zesting.
- All-purpose flour: gives structure and tenderness; can use half whole wheat for added texture.
- Granulated sugar: adds sweetness; consider brown sugar for a deeper flavor profile.
- Blueberries: they offer juiciness; fresh are best, but frozen work too (just don’t thaw!).
How to Make Lemon Blueberry Muffins
- Preheat your oven to 350°F. Zest and juice the lemons; set aside the zest and juice for later use.
- In a large mixing bowl, whisk the dry ingredients: flour, baking powder, baking soda, salt, and cinnamon until well combined.
- In another bowl, cream together the sugar, melted butter, and oil until smooth. Mix in yogurt, eggs, vanilla, lemon juice, and lemon zest until everything is blended.
- Gently combine the wet ingredients into the dry ingredients, stirring until just incorporated—don’t overmix!
- Fold in blueberries carefully to avoid smashing them.
- Divide the batter into 10 greased or lined muffin tins, filling them about ¾ full.
- Bake for approximately 25 minutes, until the tops are golden brown and a toothpick comes clean from the middle. Let them cool for about 5 minutes before removing them carefully to a wire rack.
- For a finishing touch, mix the powdered sugar, lemon juice, and zest in a small bowl and drizzle over the cooled muffins.
Pro Tips & Troubleshooting
- Room-temperature ingredients create a smoother batter; this means more air and fluffier muffins.
- A common error is overmixing, which can lead to dense muffins. Stir gently and stop as soon as you see dry flour.
- For a seasonal twist, try adding some chopped nuts or using seasonal fruits like raspberries or blackberries instead of blueberries.
- Scaling the recipe is easy; simply double the ingredients for a larger batch.
Storage & Make-Ahead Guide
Store in the fridge for up to 5 days, or freeze for up to 3 months. Reheat leftovers in the microwave for 15-20 seconds or in a preheated oven at 350°F for about 10 minutes. I found that freezing helps maintain their texture, making them just as delightful later on.
Serving Suggestions
These Lemon Blueberry Muffins pair beautifully with a warm cup of tea or coffee. Serve alongside a light fruit salad or your favorite yogurt for a balanced meal. For additional recipes, explore my Winter Salad and Chicken Gnocchi Soup.
Frequently Asked Questions
- Can I use frozen blueberries? Yes, just don’t thaw them before mixing into the batter.
- How can I make these muffins healthier? Consider reducing sugar or using whole wheat flour for added fiber.
- What can I substitute for yogurt? Sour cream or applesauce work well as alternatives.
- Can I make these muffins gluten-free? Yes, using a gluten-free 1:1 baking mix can yield great results.
- How do I ensure my muffins do not stick to the pan? Line the muffin tin with liners or grease it well with butter or oil.
Final Thoughts
These Lemon Blueberry Muffins have become a staple in my baking repertoire. Whether enjoyed as a breakfast treat or a light dessert, their bright flavors and texture never disappoint. I’d love to hear how you enjoy yours, so feel free to share your experiences!
More Recipes You’ll Love
- Homemade Blueberry Protein Muffins – a great alternative for a protein-packed breakfast with blueberries.
- Homemade Orange Creamsicle Fudge – a fruity dessert that pairs well with the sweet and tart flavors of lemon.
- Homemade Maple Donut Bars – the sweetness and warmth complement lemon blueberry muffins perfectly.
- Homemade Healthy Carrot Cake Oatmeal Cookies – similar textures and a delightful treat for your tea time.
I’ve been using the CAROTE 44-piece cookware set for my recipes, and it’s been amazing. The nonstick coating works beautifully, heats evenly on induction, and cleans up fast. The elegant design, sturdy handles, and included knives make it a complete, reliable kitchen upgrade.
Lemon Blueberry Muffins
Ingredients
- 2 lemons
- 1 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1 cup granulated sugar
- 4 tbsp salted butter melted
- 2 tbsp cooking oil
- 1/2 cup plain yogurt room temperature
- 2 large eggs room temperature
- 1 1/2 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 room temperature yogurt, room temperature 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 at this point.
- 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. Allow the muffins to cool for about 5 minutes, then carefully loosen the edges with a knife and transfer the muffins to a wire rack to finish cooling.
- While the muffins are cooling, make the glaze. In a small bowl combine the powdered sugar, lemon juice, and lemon zest. Drizzle the glaze over the muffins once they’re fully cooled. Enjoy!