If you’re looking for a little burst of sunshine in your breakfast, let me introduce you to the delightful Lemon Blueberry Muffins Recipe. These muffins are a perfect blend of tart lemon zest and juicy blueberries tucked inside a moist, tender crumb. Bright and refreshing, they’re ideal for morning treats, afternoon snacks, or even a light dessert that feels just right any time of day. With their golden tops and soft, bursting berries inside, these muffins promise a smile in every bite that you’ll want to share with friends and family alike.
Ingredients You’ll Need
The beautiful part about this Lemon Blueberry Muffins Recipe is that it relies on simple pantry staples and fresh ingredients you probably already have on hand. Each ingredient plays an essential role, from the flour providing structure, to the lemon zest adding zing, and fresh blueberries giving those irresistible juicy pops.
- 3 cups all-purpose flour: The foundation of your muffin, balancing structure and softness perfectly.
- 1 1/2 cups sugar: Sweetens the batter just right without overpowering the fresh lemon and berries.
- 1 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 4 teaspoons baking powder: Gives the muffins that lovely rise and fluffy texture every time.
- 1/4 cup vegetable oil: Keeps the muffins moist and tender on the inside.
- 1/2 cup unsalted butter, melted: Adds richness and depth to the flavor.
- 1 teaspoon vanilla extract: Softly enhances the sweetness and works beautifully with the lemon.
- 2 teaspoons lemon extract: Boosts the fresh lemon flavor in a way that’s wonderfully bright.
- 1 cup whole milk: Brings richness and moisture, balancing the dry ingredients.
- 2 large eggs: Bind the ingredients and contribute to the muffins’ light, airy texture.
- Zest of 1 lemon: Freshly grated for that genuine citrus punch that makes these muffins stand out.
- 2 cups fresh blueberries: Bursting with sweetness and juiciness; don’t skip the freshness here!
How to Make Lemon Blueberry Muffins Recipe
Step 1: Prepare Your Oven and Tin
Start by preheating your oven to 400°F (200°C) so it’s hot and ready when your batter is mixed. Prepare your muffin tin by lightly spraying with nonstick spray or lining with paper or reusable silicone cups. This step will make sure your muffins release easily and maintain their perfect shape.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, salt, and baking powder. This blends your raising agents and flavor enhancers evenly throughout the batter, ensuring every muffin rises beautifully without dense or uneven spots.
Step 3: Combine Wet Ingredients
Using a stand mixer on low speed, mix the vegetable oil, melted butter, vanilla extract, lemon extract, milk, eggs, and lemon zest. Mixing them separately helps incorporate the liquids smoothly and ensures a lovely, homogeneous batter ready to welcome the berries.
Step 4: Fold in the Blueberries
Gently fold 2 cups of fresh blueberries into the wet and dry mixture using a flexible spatula. Be sure to fold carefully to avoid crushing the berries, which can turn the batter purple and change the texture. You want those juicy, intact little pockets of flavor throughout each muffin.
Step 5: Fill the Muffin Cups
Fill each muffin cup about three-quarters full with batter. This prevents overflowing during baking but still allows plenty of room for your muffins to rise to golden perfection. Depending on your tins, this should yield about 20 muffins.
Step 6: Bake to Perfection
Place the muffin tin in the oven and bake for 20 to 25 minutes. You’ll know they’re ready when the tops are beautifully golden and a toothpick inserted in the center comes out clean. This ensures they’re cooked all the way through but still moist inside.
Step 7: Cool Before Enjoying
Let your Lemon Blueberry Muffins Recipe cool completely in the pan or on a wire rack before serving. Cooling allows the flavors to settle and keeps the muffins moist, making them easier to handle and even more enjoyable.
How to Serve Lemon Blueberry Muffins Recipe
Garnishes
For an extra special touch, dust your muffins with a light sprinkle of powdered sugar or glaze with a simple lemon icing made from powdered sugar and fresh lemon juice. These garnishes add a lovely finish that complements the natural zestiness inside.
Side Dishes
Lemon Blueberry Muffins are naturally sweet and bright, so pairing them with a refreshing fruit salad or a creamy yogurt parfait creates a balanced and inviting breakfast or snack spread. A cup of tea or your favorite coffee also makes for a delightful companion.
Creative Ways to Present
Try serving these muffins sliced in half and layered with a dollop of lemon curd or cream cheese for an elegant twist. For brunch parties, arrange them on a tiered stand with fresh berries and edible flowers to wow your guests visually as well as on the palate.
Make Ahead and Storage
Storing Leftovers
Once cooled, keep your leftover Lemon Blueberry Muffins Recipe in an airtight container at room temperature for up to three days. This maintains their freshness and moist texture, perfect for grabbing a quick breakfast or snack the next day.
Freezing
You can freeze these muffins individually wrapped or stored in a sealed container for up to two months. When frozen, they preserve their flavor and texture wonderfully, letting you enjoy that lemon-blueberry goodness anytime you want without starting from scratch.
Reheating
To reheat, simply warm the muffins in the microwave for 15-20 seconds or pop them in a preheated oven at 350°F for about 5 minutes. This revives their fresh-baked feel and makes every bite just as satisfying as the first time.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Just be sure to thaw and drain them well before folding them into the batter to avoid excess moisture which can affect the muffin texture.
Is lemon extract necessary if I have fresh lemon zest?
While the zest provides natural lemon flavor, the lemon extract enhances and intensifies that flavor, giving these muffins their signature bright lemony punch. You can reduce or omit it but expect a milder lemon note.
Can I substitute whole milk with a dairy-free alternative?
Yes, you can use almond milk, oat milk, or any other plant-based milk. Just choose an unsweetened variety to keep the batter’s sweetness balanced and adjust the liquid slightly if needed.
How do I prevent blueberries from sinking to the bottom?
Coating the blueberries lightly in flour before folding them into the batter helps suspend them evenly throughout the muffins, avoiding clumps at the bottom of your tin.
What’s the best way to make the muffins extra moist?
Using both vegetable oil and melted butter, as this recipe does, provides a wonderfully moist crumb. Also, avoid overmixing the batter to keep them tender and fluffy.
Final Thoughts
With its perfect harmony of tart lemon and sweet blueberries, this Lemon Blueberry Muffins Recipe is a treasure you’ll want to make again and again. Whether for a simple breakfast or an impressive snack, these muffins bring sunshine to your table in every bite. So grab your ingredients, bake a batch, and share the joy of these little golden gems with the people you love.
Print
Lemon Blueberry Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 20 muffins
- Category: Bakery
- Method: Baking
- Cuisine: American
Description
These Lemon Blueberry Muffins are a delightful treat, bursting with fresh blueberries and bright, zesty lemon flavor. Perfectly moist and tender, they make a great breakfast or snack option that’s simple to prepare and sure to please everyone.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon salt
- 4 teaspoons baking powder
Wet Ingredients
- 1/4 cup vegetable oil
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 teaspoons lemon extract
- 1 cup whole milk
- 2 large eggs
- Zest of 1 lemon
Add-ins
- 2 cups fresh blueberries
Instructions
- Preheat oven and prepare muffin tin: Preheat your oven to 400°F (200°C). Prepare your muffin tin by spraying it with nonstick spray, or line it with paper, tin foil liners, or reusable silicone baking cups to prevent sticking.
- Combine dry ingredients: In a large mixing bowl, mix together the all-purpose flour, sugar, salt, and baking powder. Set this bowl aside for later.
- Mix wet ingredients: In a stand mixer fitted with the paddle attachment, combine vegetable oil, melted unsalted butter, vanilla extract, lemon extract, whole milk, eggs, and the zest of one lemon. Mix on low speed until all wet ingredients are just blended together.
- Incorporate blueberries: Gently fold the fresh blueberries into the wet mixture using a flexible spatula, being careful not to crush the berries to maintain their shape and texture.
- Fill muffin cups: Pour the batter into the prepared muffin tin, filling each cup about three-quarters full. This should make approximately 20 muffins depending on the size of your tin.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes. The muffins are done when their tops turn a lovely golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Cool and store: Remove the muffins from the oven and allow them to cool completely before serving. Store any leftovers in an airtight container at room temperature for up to 3 days.
Notes
- For best results, use fresh blueberries to avoid excess moisture affecting batter consistency.
- Do not overmix the batter after adding the blueberries to keep the muffins light and fluffy.
- These muffins can be stored at room temperature for up to 3 days in an airtight container.
- You may substitute whole milk with buttermilk for a tangier flavor and softer texture.
- If desired, lemon zest can be increased to intensify the citrus taste.
