If you are craving a bright and cheerful treat that perfectly balances sweet and tangy flavors, the Lemon Blueberry Muffins Recipe is going to be your new best friend in the kitchen. These muffins are a delightful combination of moist crumb, zesty lemon punch, and juicy bursts of fresh blueberries. Each bite delivers a tender, buttery texture with just the right amount of fruity sweetness to brighten your breakfast or afternoon snack. Whether you enjoy them plain or topped with a light lemon glaze, this recipe is sure to become a go-to favorite for its irresistible flavor and easy preparation.
Ingredients You’ll Need
Every ingredient in this Lemon Blueberry Muffins Recipe plays an essential role in creating that perfect muffin texture and vibrant flavor. From the tender crumb provided by the all-purpose flour and buttermilk to the fresh zing of lemon juice and zest, each element contributes its own magic to the final result.
- 2 cups all-purpose flour: The base of the muffins, providing structure and tenderness.
- 1/2 cup granulated sugar: Adds sweetness while helping with the muffin’s golden color.
- 1/4 cup brown sugar: Enhances moisture and introduces a subtle caramel undertone.
- 2 teaspoons baking powder: Ensures the muffins rise nicely and stay light.
- 1/2 teaspoon baking soda: Works with the acidic ingredients for extra lift and fluffiness.
- 1/4 teaspoon salt: Balances sweetness and intensifies flavors.
- 1/2 cup unsalted butter, melted: Brings richness and moisture for a tender crumb.
- 1/2 cup buttermilk: Adds tang and keeps the muffins soft and fluffy.
- 1/4 cup fresh lemon juice: Provides the star lemon flavor, bright and refreshing.
- 1 tablespoon lemon zest: Boosts the citrus aroma and taste for extra pop.
- 2 large eggs: Bind everything together while adding richness.
- 1 teaspoon vanilla extract: Enhances overall flavor depth and warmth.
- 1 1/2 cups fresh or frozen blueberries: Bursts of juicy sweetness in every bite.
- 1 tablespoon flour (for tossing blueberries): Prevents the berries from sinking to the bottom.
- Optional lemon glaze ingredients: 1/2 cup powdered sugar and 1–2 tablespoons lemon juice for a sweet, tangy topping.
How to Make Lemon Blueberry Muffins Recipe
Step 1: Prepare the Oven and Muffin Tin
Start by preheating your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a 12-cup muffin tin with paper liners or lightly grease it to ensure your muffins don’t stick. This initial prep is simple but critical for baking success.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. Combining these dry ingredients first ensures even distribution and a consistent rise during baking.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk melted butter, buttermilk, fresh lemon juice, lemon zest, eggs, and vanilla extract until smooth and well blended. This mix combines moisture and flavor that will infuse the muffins with tender crumb and that signature lemon brightness.
Step 4: Bring Wet and Dry Ingredients Together
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix as this can make the muffins tough. The batter will be thick and slightly lumpy – that’s exactly what you want.
Step 5: Toss Blueberries and Fold Into Batter
Toss your fresh or frozen blueberries with 1 tablespoon of flour before gently folding them into the batter. This little trick helps keep the berries evenly suspended throughout the muffins rather than sinking to the bottom.
Step 6: Fill Muffin Cups and Bake
Divide the batter evenly among the muffin cups, filling each about three-quarters full. Bake for 18 to 22 minutes until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for five minutes before transferring to a wire rack to cool completely.
Step 7: Prepare and Apply Optional Lemon Glaze
If you want to add a sweet finishing touch, mix powdered sugar with lemon juice to create a smooth glaze. Drizzle this over the cooled muffins for extra zing and a pretty presentation.
How to Serve Lemon Blueberry Muffins Recipe
Garnishes
A light sprinkle of powdered sugar or a thin lemon glaze adds both elegance and a burst of sweetness. Fresh lemon zest or a few whole blueberries on top can also make your muffins look irresistible and invite everyone to dig in.
Side Dishes
Serve these muffins alongside a steaming cup of tea or freshly brewed coffee to complement the citrus notes. For a heartier breakfast, pair them with Greek yogurt topped with honey or a fresh fruit salad to balance texture and flavors.
Creative Ways to Present
Make a beautiful brunch platter by surrounding your muffins with seasonal berries and mint leaves. You can also slice the muffins in half, spread lightly with cream cheese or lemon curd, and serve as delightful open-faced treats that wow guests.
Make Ahead and Storage
Storing Leftovers
Store leftover muffins in an airtight container at room temperature for up to two days. This keeps them moist and tender, perfect for a quick grab-and-go breakfast or snack. If you want them a bit chilled, refrigerate and consume within five days.
Freezing
Lemon Blueberry Muffins Recipe freezes wonderfully. Wrap each muffin individually in plastic wrap then place them in a freezer-safe bag. Frozen muffins last up to three months, letting you enjoy these bright, fruity flavors anytime you desire.
Reheating
To bring your muffins back to their fresh-from-the-oven glory, reheat in a microwave for about 15 to 20 seconds or warm them in an oven preheated to 350 degrees Fahrenheit for 10 minutes. This will revive moisture and the buttery, lemon aroma beautifully.
FAQs
Can I use frozen blueberries for this Lemon Blueberry Muffins Recipe?
Yes! You can absolutely use frozen blueberries without thawing them first. Just toss them in flour before folding them into the batter to keep them from sinking.
What can I substitute for buttermilk if I don’t have any?
A simple substitute is to combine regular milk or plain yogurt with lemon juice. Let the mixture sit for a few minutes until it curdles, then use it just like buttermilk in the recipe.
How do I prevent my blueberries from turning the batter purple?
Tossing the blueberries with a tablespoon of flour before mixing them into the batter helps distribute the berries evenly without creating purple streaks.
Can I add a crumb topping to these muffins?
Absolutely! A crumb topping made from flour, brown sugar, butter, and cinnamon will add a delightful crunch and extra sweetness that pairs beautifully with the lemon and blueberry flavors.
How long will these muffins stay fresh?
At room temperature in an airtight container, these muffins will stay fresh for about two days. Refrigerated, they last up to five days without losing quality.
Final Thoughts
There is truly something special about this Lemon Blueberry Muffins Recipe that brightens any morning with its fresh flavors, tender crumb, and juicy bursts of berry goodness. I can’t recommend enough giving this recipe a try, whether for your family breakfast, a friendly brunch, or simply a treat to brighten your day. Once you make them, these muffins are bound to become a comforting, beloved staple in your baking repertoire!
Print
Lemon Blueberry Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Lemon Blueberry Muffins are a delightful breakfast treat bursting with fresh lemon flavor and juicy blueberries. They are moist, tender, and topped optionally with a tangy lemon glaze for extra sweetness. Perfect for a weekend brunch or a snack any time of the day.
Ingredients
Muffins
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/2 cup buttermilk
- 1/4 cup lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)
- 1 tablespoon flour (to toss with blueberries)
Optional Lemon Glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Preheat the oven and prepare muffin tin: Set your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until evenly combined.
- Combine wet ingredients: In a separate bowl, whisk melted butter, buttermilk, fresh lemon juice, lemon zest, eggs, and vanilla extract until the mixture is smooth and well mixed.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined, being careful not to overmix to keep the muffins tender.
- Toss blueberries with flour: Sprinkle the tablespoon of flour over the blueberries and toss them gently to coat. This prevents them from sinking to the bottom during baking.
- Fold blueberries into batter: Gently fold the floured blueberries into the muffin batter, distributing them evenly.
- Fill muffin cups: Evenly divide the batter into the prepared muffin cups, filling each about 3/4 full to allow room for rising.
- Bake the muffins: Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool muffins: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare optional lemon glaze: In a small bowl, whisk powdered sugar with lemon juice until smooth. Drizzle over cooled muffins for a tangy finishing touch.
Notes
- If you don’t have buttermilk, you can substitute with plain yogurt or milk mixed with lemon juice to achieve similar acidity.
- For extra texture and flavor, add a crumb topping made of butter, brown sugar, and flour before baking.
- Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
