Irresistible Lemon Blueberry Muffins Recipe to Savor

There’s something magical about the aroma of lemon blueberry muffins wafting through your kitchen. Picture this: golden-brown tops bursting with juicy blueberries, a hint of citrus zest dancing on your palate, and that satisfying crumbly texture just waiting to be devoured. If you’re anything like me, breakfast isn’t just a meal; it’s a ceremony. And these muffins? They’re the crown jewels of my morning ritual.

I remember the first time I made lemon blueberry muffins for my family. The smiles on their faces as they took the first bite were priceless—like they had just discovered gold at the end of a rainbow. Perfect for lazy Sunday brunches or a quick afternoon snack, these little bites of sunshine will have your taste buds singing and your heart happy.

Every time I bake these delightful muffins, my friends rave about how they can never have just one.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: A staple that provides structure; make sure it’s fresh for the best results.

• Sugar: Regular granulated sugar sweetens the muffins perfectly without overpowering the fruit.

• Baking Powder: This is your secret leavening agent; ensure it’s not expired for that perfect rise.

• Salt: Just a pinch enhances all flavors; don’t skip it.

• Milk: Whole milk makes these muffins moist and tender; you can substitute with almond or oat milk if needed.

• Eggs: Two large eggs add richness and help bind all ingredients together.

• Butter: Use unsalted butter for rich flavor; melted and cooled slightly before mixing in.

• Lemon Zest: Freshly grated zest brings brightness; don’t skip this step!

• Blueberries: Fresh or frozen blueberries work well; if using frozen, do not thaw to keep their shape.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven and Prepare Muffin Tins: Preheat your oven to 375°F (190°C). Grease or line a muffin tin with paper liners to prevent sticking while adding a touch of flair.

Mix Dry Ingredients Together: In a large bowl, whisk together flour, sugar, baking powder, and salt until combined. This step ensures even distribution of ingredients.

Create Your Wet Mixture: In another bowl, mix melted butter with milk, eggs, lemon juice, and zest until smooth. The blend should look creamy with hints of yellow from the zest.

Combine Wet and Dry Ingredients Carefully: Pour the wet mixture into your dry ingredients bowl. Gently stir until just mixed—overmixing leads to tough muffins! The batter should be slightly lumpy.

Add Blueberries Wisely!: Fold in blueberries gently so they don’t burst. Imagine each berry as a tiny flavor bomb ready to explode in your mouth!

Bake Until Golden Brown : Fill muffin cups about two-thirds full with batter and place in preheated oven. Bake for 18-22 minutes or until tops are golden brown and a toothpick comes out clean.

Once done baking, let them cool slightly before indulging in these fluffy delights!

With every bite of these lemon blueberry muffins, you’ll find yourself transported to sunny mornings filled with laughter and warmth—because who doesn’t love an excellent muffin?

Perfecting the Cooking Process

Start by preheating your oven to 375°F while you mix your dry ingredients. This timing allows the flavors to meld perfectly while ensuring the muffins rise beautifully.

Add Your Touch

Consider adding a pinch of nutmeg or cinnamon for extra warmth. You can also swap out blueberries for raspberries or chocolate chips if you feel adventurous!

Storing & Reheating

Store leftover muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them and reheat in the oven at 350°F for a fresh-baked taste.

Sometimes, I serve these lemon blueberry muffins at brunch parties, and they disappear faster than my cat when she hears the treat bag crinkle.

FAQ

Can I use frozen blueberries in lemon blueberry muffins?

Yes, but do not thaw them before mixing to prevent color bleeding.

What type of flour should I use for lemon blueberry muffins?

All-purpose flour works best, giving structure without being too heavy.

How can I make these muffins healthier?

Replace some flour with whole wheat flour or substitute honey for sugar if desired.

Print

Lemon Blueberry Muffins

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Lemon Blueberry Muffins are a delightful treat that brings sunshine to your breakfast table. Bursting with juicy blueberries and zesty lemon flavor, these muffins are fluffy, moist, and irresistibly delicious. Perfect for brunch, snacks, or a quick breakfast on the go, they are easy to make and will have everyone asking for seconds!

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: Approximately 12 muffins 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup whole milk
• 2 large eggs
• 1/2 cup unsalted butter, melted
• Zest of 1 lemon
• 1 cup fresh or frozen blueberries

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, combine melted butter, milk, eggs, lemon juice, and lemon zest until smooth.
4. Pour the wet mixture into the dry ingredients and stir gently until just combined; avoid overmixing.
5. Fold in the blueberries carefully.
6. Fill muffin cups about two-thirds full with batter and bake for 18-22 minutes or until golden brown and a toothpick comes out clean.
7. Let cool slightly before serving.

Nutrition

• Serving Size: 1 muffin (100g)
• Calories: 305
• Sugar: 15g
• Sodium: 265mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 54mg