Lemon Blueberry Muffins

These Lemon Blueberry Muffins are a delightful combination of zesty lemon and sweet blueberries, resulting in a moist and flavorful treat. Perfect for breakfast, brunch, or a midday snack, these muffins are easy to prepare and sure to impress.

Why You’ll Love This Recipe

• Bright and Refreshing Flavor: The combination of lemon zest and juice provides a fresh citrusy taste that complements the sweetness of the blueberries.
• Moist and Tender Crumb: Ingredients like Greek yogurt or sour cream ensure the muffins are moist and have a tender texture.
• Simple Preparation: With straightforward steps and common pantry ingredients, these muffins are easy to make, even for novice bakers.
• Versatile: Suitable for various occasions, from casual breakfasts to elegant brunches.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter, softened
• Granulated sugar
• Lemon zest
• Eggs
• Greek yogurt or sour cream
• Vanilla extract
• Milk
• Fresh lemon juice
• Fresh or frozen blueberries

Directions

1. Preheat the Oven: Set your oven to 425°F (218°C). Line a 12-count muffin pan with paper liners or grease with nonstick spray.
2. Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, using a handheld or stand mixer, beat the softened butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Add the lemon zest and beat for an additional minute.
4. Add Wet Ingredients: Add the eggs, Greek yogurt (or sour cream), and vanilla extract to the butter mixture. Beat on medium speed until combined. Then, add the milk and fresh lemon juice, mixing until just incorporated.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
6. Fold in Blueberries: Gently fold in the blueberries using a spatula or wooden spoon.
7. Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
8. Bake: Bake at 425°F (218°C) for 5 minutes, then reduce the oven temperature to 350°F (177°C) and continue baking for 15–18 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Yield: 12 standard-sized muffins
• Preparation Time: 15 minutes
• Baking Time: 20–23 minutes
• Total Time: Approximately 40 minutes

Variations

• Crumb Topping: For added texture and sweetness, sprinkle a crumb topping made of flour, brown sugar, and melted butter over the batter before baking.
• Glaze: Drizzle a simple lemon glaze over the cooled muffins by mixing powdered sugar with fresh lemon juice.
• Mini Muffins: Use a mini muffin tin and adjust the baking time to 10–12 minutes for bite-sized treats.
• Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat flour for a heartier muffin.

Storage/Reheating

• Room Temperature: Store muffins in an airtight container at room temperature for up to 2 days.
• Refrigeration: Keep in the refrigerator for up to 5 days. Allow to come to room temperature or warm slightly before serving.
• Freezing: Freeze muffins in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or warm in the microwave for 20–30 seconds.

FAQs

What is the best way to prevent blueberries from sinking to the bottom of the muffins?

Toss the blueberries in a small amount of flour before folding them into the batter. This helps suspend them evenly throughout the muffins.

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries can be used. Do not thaw them before adding to the batter to prevent excess moisture.

How can I make these muffins dairy-free?

Substitute the butter with a dairy-free alternative, use plant-based yogurt, and replace milk with a non-dairy option like almond or oat milk.

Can I add a glaze to these muffins?

Absolutely. A simple glaze made from powdered sugar and lemon juice adds extra sweetness and a decorative touch.

How do I achieve a higher muffin top?

Starting the baking process at a higher temperature (425°F) for the first 5 minutes helps the muffins rise quickly, creating a domed top. Then, reduce the temperature to 350°F to finish baking.

Can I make these muffins gluten-free?

Yes, use a gluten-free all-purpose flour blend that substitutes 1:1 for regular flour. Ensure all other ingredients are gluten-free as well.

What can I use instead of Greek yogurt?

Sour cream is a suitable substitute for Greek yogurt, providing similar moisture and tanginess.

How do I know when the muffins are done baking?

Insert a toothpick into the center of a muffin; if it comes out clean or with a few moist crumbs, the muffins are done.

Can I add other fruits to this recipe?

Yes, raspberries or blackberries can be used in place of or in addition to blueberries. Adjust quantities as desired.

How should I store leftover muffins?

Store in an airtight container at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for up to 3 months.

Conclusion

Lemon Blueberry Muffins are a delightful treat that combines the tartness of lemon with the sweetness of blueberries. Their moist texture and bright flavor make them a favorite for many. Whether enjoyed fresh out of the oven or stored for later, these muffins are sure to please any palate.

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