Lemon Blueberry Muffins are a light, fluffy and incredibly delightful breakfast or snack. This blueberry muffins recipe creates the most soft, delicious and flavorful muffins you have ever tasted.
These blueberry lemon muffins are so easy to make, you most likely have most of the ingredients in your kitchen. Making this lemon blueberry muffin recipe is a great way to use the fresh lemons from your yard, don’t let them go to waste this season!
Blueberry Lemon Muffins
We are a huge fan of blueberry muffins at our house; usually a dozen muffins only lasts us through breakfast! I am also willing Spring to come early around here so I thought I would add some lemon zest to my favorite muffin recipe. We shall see if it works, hahaha. In my mind, Springtime and lemon just go together. At any rate, these muffins are delicious any time of year, especially with the lemon-sugar mixture on top. Give them a try, we hope you enjoy them as much as our family does!
WHY WE THINK YOU WILL LOVE THIS EASY MUFFIN RECIPE
If you were not already ready to give this tasty lemon muffin recipe a try, here are a few reasons to convince you.
- Easy to make. This recipe is as simple as measuring and mixing, before scooping and baking. This makes the recipe great for novice chefs or kid helpers!
- Simple ingredients. We use some basic pantry staple ingredients to make this recipe, so you may already have everything (or almost everything) on hand. Any grocery shopping for ingredients would most likely be very minimal.
- Use those lemons! Do you have a lemon tree that produces more fruit than you know what to do with? This muffin recipe is a great way to use them up!
Lemon Blueberry Muffin Ingredients
Blueberries: You will need 1 ½ cups of fresh blueberries for a delicious addition to these muffins.
Butter: Using ½ cup of butter, softened, will help create rich tasting muffins.
Sugar: For the perfect amount of sweetness, add in 1 cup of sugar.
Eggs: To make these muffins have great taste and texture, you will need to add in 2 large eggs.
Vanilla extract: To help enhance the flavors in this muffin recipe, use 2 teaspoons of vanilla extract.
Flour: For the base and structure of these muffins, add in 2 cups of flour.
Baking powder: Adding in 2 teaspoons of baking powder will help these muffins rise nicely as they bake.
Salt: To balance all the wonderful flavors in this recipe, add in ½ teaspoon of salt.
Milk: Use ½ cup of milk to create a creamy, soft batter that will result in amazing muffins.
Lemon zest: Add in 1 tablespoon of lemon zest for some subtle citrus taste.
Lemon juice: For even more great flavor, use 1 teaspoon of fresh lemon juice.
Topping
Raw sugar: Using about 3-4 tablespoons of coarse raw sugar will create an amazing topping to these muffins.
Lemon zest: Add in 1 heaping teaspoon of fresh lemon zest to flavor this topping well.
Lemon juice: For a lovely citrus taste, use 1 teaspoon of fresh lemon juice.
Step by step on how to make Lemon Blueberry Muffins
Prep
Start by getting the oven preheating to 375 degrees F. Then, line a muffin pan with paper or silicon cups, and lightly spray each cup with cooking spray.
Also, place the blueberries in colander and rinse well, set aside.
Next, wash the lemon well, I like to spray it with vinegar and scrub it. Proceed to zest the lemon into a small bowl. I used a medium sized lemon and zested the whole thing and used all of it, between the batter and the topping. Set it aside for later use.
Batter
In a large mixing bowl, cream together the butter and sugar. Then, add the eggs, beating in one at a time. After that, stir in the vanilla extract.
Now, in a separate small bowl, combine the flour, baking powder, and salt, stir to combine. Then proceed to gradually add in the dry ingredients to the wet ones, mixing lightly as you go. The batter will be the consistency of a soft frosting, more of a whipped look than a pourable batter.
Next, add in the milk and mix lightly, just until combined, do not overmix.
After that, cut the lemon in half and squeeze out 2 teaspoons of juice. Carefully fold in washed blueberries, lemon zest and the lemon juice. Fold these ingredients into the batter.
Topping
In the small bowl where the remaining teaspoon of lemon zest remains, add in the coarse sugar and 1 tsp lemon juice. Stir to combine.
Bake
Proceed to fill each muffin cup about 3/4 of the way full. This recipe will make about 12-15 muffins, depending on how full you fill the muffin cups.
Next, top each muffin with a spoonful of the lemon sugar topping.
Place the muffins in the preheated oven and bake for 22- 25 minutes, until the tops are golden brown. Let the muffins cool for 5-10 minutes in the pan.
Serve immediately and enjoy!
LEMON BLUEBERRY MUFFINS
Ingredients
- 1 ½ cups fresh blueberries
- ½ cup butter softened
- 1 cup sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup milk
- 1 TBSP lemon zest
- 1 tsp fresh lemon juice
Topping
- 3-4 TBSP coarse raw sugar
- 1 tsp lemon zest
- 1 tsp fresh lemon juice
Instructions
- Prep: Start by getting the oven preheating to 375 degrees F. Then, line a muffinpan with paper or silicon cups, and lightly spray each cup with cooking spray.
- Also, place the blueberries in colander and rinse well, set aside. Next, wash the lemon well, I like to spray it with vinegar and scrub it. Proceed to zest the lemon into a small bowl. I used a medium sized lemon and zested the whole thing and used all of it, between the batter and the topping. Set it aside for later use.
- Batter: In a large mixing bowl, cream together the butter and sugar. Then, add the eggs, beating in one at a time. After that, stir in the vanilla extract. Now, in a separate small bowl, combine the flour, baking powder, and salt, stir to combine. Then proceed to gradually add in the dry ingredients to the wet ones, mixing lightly as you go. The batter will be the consistency of as oft frosting, more of a whipped look than a pourable batter.
- Next, add in the milk and mix lightly, just until combined, do not overmix. After that, cut the lemon in half and squeeze out 2 teaspoons of juice. Carefully fold in washed blueberries, lemon zest and the lemon juice. Fold these ingredients into the batter.
- Topping: In the small bowl where the remaining teaspoon of lemon zest remains, add in the coarse sugar and 1 tsp lemon juice. Stir to combine.
- Bake: Proceed to fill each muffin cup about 3/4 of the way full. This recipe will make about 12-15 muffins, depending on how full you fill the muffin cups. Next, top each muffin with a spoonful of the lemon sugar topping.
- Place the muffins in the preheated oven and bake for 22- 25 minutes, until the tops are golden brown. Let the muffins cool for 5-10 minutes in the pan. Serve immediately and enjoy!
Notes
Nutrition
HOW LONG ARE THESE BLUEBERRY MUFFINS GOOD FOR?
I recommend eating these muffins within 3-5 days for the best tasting results. You can keep them stored in an airtight container at room temperature for 3-5 days, but eating these muffins sooner means they will taste so much better. Yum!
CAN I FREEZE THESE MUFFINS?
Yes, these muffins can be frozen. Simply place them in an airtight container and freeze for up to 3 months. Thaw before eating by placing a muffin (or more) on the counter for about 30 minutes to come to room temperature.
HOW DO YOU SOFTEN BUTTER?
I like to soften butter by using the defrost function on my microwave. If you need the full 1/2 cup cube of butter, you can leave it in the paper wrapper, otherwise, place the amount of butter you need in a glass or porcelain bowl. I use the lowest defrost setting on my microwave and just let it run for 20 seconds. Check the butter and see how soft it is by pressing it with a rubber scraper. If it is still not soft to the touch, meaning it doesn’t indent when you press into it, let it warm for another 5-10 seconds. Watch it closely! Butter softens very quickly.
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Lemon Blueberry Muffins are a soft, delicate and simply incredible breakfast or snack. This blueberry muffins recipe creates the most fluffy, delicious and flavorful muffins you have ever tasted.
Valerie says
I love adding lemon zest to lemony desserts instead of just the juice. These look great for any time during the day!