Irresistible Lemon Blueberry Muffins Recipe to Try Today

Lemon blueberry muffins are the perfect combination of tart and sweet, bursting with fresh flavors that will make your taste buds dance. Imagine biting into a soft, fluffy muffin, with juicy blueberries popping in your mouth and a zesty lemon aroma wafting through the air. It’s like sunshine on a plate!

These delightful treats are ideal for brunches, breakfast on-the-go, or as an afternoon snack. They hold a special place in my heart because they always remind me of those lazy Sunday mornings filled with laughter and warmth from friends gathered around the kitchen table.

I remember the first time I made these muffins for my family; their delighted faces were priceless as they devoured them within minutes.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use unbleached flour for a tender muffin texture that holds up well during baking.

• Granulated Sugar: Regular sugar works best here; it enhances the sweetness without overpowering the lemon.

• Baking Powder: This is essential for giving your muffins that lovely rise and fluffy texture.

• Salt: Just a pinch balances the sweetness and enhances all the flavors beautifully.

• Eggs: Use large eggs to add richness and moisture to your muffins.

• Milk: Whole milk gives the best results in terms of creaminess; it makes your muffins moist and luscious.

• Lemon Zest: Freshly grated zest adds an aromatic pop of flavor that brightens each bite.

• Blueberries: Fresh or frozen work great; just ensure they’re plump for maximum juiciness.

• Unsalted Butter: Melted butter adds richness; be sure to let it cool slightly before adding to avoid cooking the eggs.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Lemon Blueberry Muffins

Preheat Your Oven: Start by preheating your oven to 375°F (190°C). Grease or line a muffin tin with paper liners for easy removal later.

Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, salt, and sugar until fully combined. The dry mixture should look light and fluffy.

Add Wet Ingredients: In another bowl, mix melted butter, milk, eggs, lemon zest, and juice until smooth. Blend well so no lumps remain.

Combine Mixtures: Pour the wet ingredients into the dry mixture gently. Stir until just combined; be careful not to overmix!

Add Blueberries: Fold in blueberries gently using a spatula or wooden spoon; this keeps them intact while ensuring even distribution throughout the batter.

Bake Muffins: Spoon batter into prepared muffin tins about two-thirds full. Bake for 18-20 minutes or until golden brown on top and a toothpick comes out clean.

Your kitchen will smell heavenly while these lemon blueberry muffins bake! Enjoy them warm with a pat of butter or store them for later—if they last that long!

Perfecting the Cooking Process

Start by preheating the oven to 375°F. Prepare your muffin tin with liners or grease it well, then combine dry ingredients first before adding wet ones for an even batter.

Add Your Touch

Feel free to swap blueberries for raspberries or add a sprinkle of cinnamon for a warm twist. You can also replace some flour with almond flour for a nutty flavor.

Storing & Reheating

Store these muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them individually and reheat in the microwave or oven when needed.

Baking these lemon blueberry muffins reminds me of my childhood summers spent at grandma’s house, where her kitchen smelled like heaven and laughter filled the air.

FAQ

Can I use frozen blueberries for lemon blueberry muffins?

Using frozen blueberries is fine, but fresh ones yield better texture and flavor.

How do I know when my muffins are done baking?

Insert a toothpick into the center; it should come out clean if they’re fully baked.

What can I substitute for eggs in this recipe?

Unsweetened applesauce or flaxseed meal works well as egg substitutes in baking.

Print

Lemon Blueberry Muffins

Print Recipe

Pin Recipe

Lemon blueberry muffins are a delightful treat that perfectly balances sweet and tart flavors. Bursting with fresh blueberries and zesty lemon, these fluffy muffins are ideal for breakfast, brunch, or an afternoon snack. They evoke warm memories of gathering with loved ones, making every bite a taste of sunshine. Easy to prepare, this recipe is perfect for bakers of all levels. Whether enjoyed warm with butter or stored for later, these muffins promise to brighten your day!

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: Makes about 12 muffins 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 1 cup whole milk
• Zest of 1 lemon
• 1/4 cup fresh lemon juice
• 1 cup fresh or frozen blueberries (plump)
• 1/2 cup unsalted butter (melted)

Instructions

1. Preheat your oven to 375°F (190°C) and prepare a muffin tin with liners or grease.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
3. In another bowl, mix melted butter, milk, eggs, lemon zest, and lemon juice until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined; avoid overmixing.
5. Fold in blueberries carefully to maintain their shape.
6. Spoon the batter into the muffin tins until two-thirds full.
7. Bake for 18-20 minutes or until golden brown on top and a toothpick comes out clean.

Nutrition

• Serving Size: 1 muffin (70g)
• Calories: 210
• Sugar: 10g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 50mg

Keywords: To enhance your muffins, consider swapping blueberries for raspberries or adding a sprinkle of cinnamon. For a nutty flavor, replace some flour with almond flour.