Lemon Blueberry Muffins Recipe

This Lemon Blueberry Muffins recipe is a moist and fluffy breakfast treat, which is made with fresh blueberries and bright lemon zest. It’s the perfect breakfast or snack, ready in about 40 minutes.

Lemon Blueberry Muffins Ingredients

• 2 ½ cups all-purpose flour
• 1 ¾ teaspoons baking powder
• ¼ teaspoon baking soda
• 1 teaspoon coarse salt
• 1 cup sugar, plus more for sprinkling (optional)
• 2 large eggs, room temperature
• 1 ½ teaspoons lemon zest plus ¼ cup lemon juice
• ¼ cup whole milk, room temperature
• 1 stick unsalted butter, melted and cooled
• 1 ¼ cups blueberries

How To Make Lemon Blueberry Muffins

1. Prep oven and dry ingredients: Preheat the oven to 350°F. Line a standard 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
2. Combine wet ingredients: In a separate large bowl, whisk together the sugar, eggs, lemon zest, lemon juice, and milk.
3. Add butter and combine: Whisk the melted and cooled butter into the wet ingredients. Gently stir the wet ingredients into the dry ingredients with a spatula until just combined. Do not overmix.
4. Add berries and bake: Carefully fold in the blueberries. Divide the batter evenly among the muffin cups, filling each about three-quarters full. Sprinkle the tops with a little extra sugar, if desired.
5. Bake and cool: Bake for about 20 minutes, until the tops spring back when lightly touched and a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Recipe Tips

• How to get the fluffiest muffins? The most important tip is to not overmix the batter. Once you combine the wet and dry ingredients, stir only until you no longer see streaks of flour. A few lumps are perfectly fine and will result in a more tender muffin.
• Can I use frozen blueberries? Yes. The recipe notes you can use frozen blueberries. Add them to the batter directly from the freezer; do not thaw them first, as this will prevent their color from bleeding into the batter.
• How to add extra flavor? A sprinkle of coarse sugar on top of the muffins before baking creates a lovely, crunchy bakery-style top. You can also add a simple lemon glaze (powdered sugar and lemon juice) to the cooled muffins.
• Can I make these gluten-free? Absolutely. For gluten-free muffins, simply replace the all-purpose flour with your favorite 1-to-1 gluten-free baking flour blend that contains xanthan gum.

What To Serve With Lemon Blueberry Muffins

These delicious muffins are a perfect treat on their own, especially when still slightly warm from the oven.

• A simple pat of butter
• A drizzle of honey
• A simple lemon glaze or a cream cheese glaze

How To Store Lemon Blueberry Muffins

• Room Temperature: Store the cooled muffins in an airtight container at room temperature for up to 3 days.
• Freeze: Let the muffins cool completely, then place them on a baking sheet to freeze solid. Transfer the frozen muffins to a freezer-safe bag. They can be frozen for up to 3 months. Thaw at room temperature or gently reheat in the microwave.

Lemon Blueberry Muffins Nutrition Facts

• Serving Size: 1 muffin
• Calories: 260 kcal
• Fat: 12g
• Carbohydrates: 35g
• Protein: 4g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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