If you’re a fan of bright, citrusy flavors combined with the sweetness of fresh berries, these Lemon Blueberry Muffins are the perfect treat. The combination of lemon and blueberry creates a harmonious balance of tart and sweet that’s irresistibly delicious. These muffins are quick to whip up, making them ideal for a breakfast on the go or a delightful addition to your brunch spread. Plus, their fluffy texture and golden tops make them just as pleasing to look at as they are to eat.
Equipment:
- Muffin tin (12-cup)
- Paper muffin liners
- Mixing bowls (one large, one medium)
- Zester or microplane
- Whisk
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients:
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- Zest of 1 large lemon
- 1 large egg, at room temperature
- ½ cup milk, at room temperature
- ½ cup plain yogurt or sour cream
- ⅓ cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (do not thaw if using frozen)
- Optional: Coarse sugar for topping
Instructions:
- Prepare the Oven and Muffin Tin
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners, or lightly grease each cup if not using liners. - Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the lemon zest and mix until evenly distributed. This helps release the lemon’s essential oils into the dry ingredients, enhancing the flavor. - Combine Wet Ingredients
In a separate bowl, whisk together the egg, milk, yogurt, oil, and vanilla extract until smooth. - Bring the Batter Together
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture until just combined—overmixing can make the muffins dense. - Add the Blueberries
Gently fold in the blueberries, taking care not to crush them. This will help keep the batter light and prevent the berries from turning the muffins purple. - Fill and Top Muffin Cups
Divide the batter evenly among the muffin cups, filling each about ¾ full. For a bakery-style touch, sprinkle a little coarse sugar on top of each muffin for a crunchy topping. - Bake the Muffins
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be golden and spring back slightly when touched. - Cool and Serve
Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.
Presentation Ideas:
- Serve these muffins on a rustic wooden tray lined with a linen cloth for a cozy look.
- Garnish the plate with a few lemon slices and extra fresh blueberries to hint at the muffin flavors.
- If serving for brunch, pair with a hot pot of tea or a refreshing glass of lemon-infused water.
Tips:
- For maximum lemon flavor, rub the lemon zest into the sugar before adding it to the dry ingredients. This releases the oils from the zest.
- If you prefer a sweeter muffin, add an extra tablespoon of sugar.
- Use fresh blueberries when in season, but frozen blueberries work perfectly and prevent the batter from getting too wet.
- Muffins are best enjoyed within a day or two but can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.
These Lemon Blueberry Muffins are a delightful way to bring sunshine to any breakfast table. With their tangy lemon notes, juicy blueberries, and soft crumb, each bite is a burst of flavor that will keep you reaching for more. Easy to make and even easier to enjoy, these muffins are sure to become a favorite for any occasion.
Lemon Blueberry Muffins Recipe
Brighten your day with these fluffy, tangy Lemon Blueberry Muffins! Bursting with fresh blueberries and zesty lemon flavor, these easy muffins are perfect for breakfast, brunch, or a sweet snack.
Equipment
- Muffin tin (12-cup)
- Paper muffin liners
- Mixing bowls (one large, one medium)
- Zester or microplane
- Whisk
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- Zest of 1 large lemon
- 1 large egg at room temperature
- ½ cup milk at room temperature
- ½ cup plain yogurt or sour cream
- ⅓ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries do not thaw if using frozen
- Optional: Coarse sugar for topping
Instructions
- Prepare the Oven and Muffin Tin
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners, or lightly grease each cup if not using liners.
- Mix Dry Ingredients
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the lemon zest and mix until evenly distributed. This helps release the lemon’s essential oils into the dry ingredients, enhancing the flavor.
- Combine Wet Ingredients
- In a separate bowl, whisk together the egg, milk, yogurt, oil, and vanilla extract until smooth.
- Bring the Batter Together
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture until just combined—overmixing can make the muffins dense.
- Add the Blueberries
- Gently fold in the blueberries, taking care not to crush them. This will help keep the batter light and prevent the berries from turning the muffins purple.
- Fill and Top Muffin Cups
- Divide the batter evenly among the muffin cups, filling each about ¾ full. For a bakery-style touch, sprinkle a little coarse sugar on top of each muffin for a crunchy topping.
- Bake the Muffins
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be golden and spring back slightly when touched.
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