Lemon Blueberry Muffins
These lemon blueberry muffins are the perfect way to celebrate the arrival of Spring. Bursting with fresh lemon flavor and juicy blueberries, these muffins are soft, fluffy and incredibly delicious. They’re perfect for breakfast, brunch or an afternoon snack.
This recipe is the result of five rounds of testing and tweaking to achieve the perfect flavor and texture. I wanted to create a muffin that was bursting with lemon flavor, packed with juicy blueberries with the perfect soft and fluffy crumb.
After numerous trials, adjusting measurements and baking times and even testing whether melted butter would be best, I finally landed on this recipe that I’m excited to share with you. It’s easy to follow, uses simple ingredients and delivers delicious results, every time. Whether you’re serving warm slathered in honey butter or as a grab-and-go snack, these muffins are sure to become a new favorite.
Ingredients and Substitutions
- Butter: Unsalted or salted butter works well.
- Sugars: Granulated sugar and soft brown sugar for extra flavor.
- Eggs.
- Vanilla extract.
- Lemon zest.
- Flour: All purpose flour.
- Baking powder.
- Salt.
- Buttermilk: Plain Greek yogurt or sour cream can be substituted. If you don’t have buttermilk, you can also use milk mixed with a few teaspoons of fresh lemon juice.
- Blueberries: Fresh or frozen. When they’re in-season, fresh blueberries are definitely the best option but frozen blueberries can definitely be substituted.
How to make Lemon Blueberry Muffins
- Combine dry ingredients: Mix together the flour, baking powder and salt in a mixing bowl.
- Make the batter: Cream together the softened butter and sugars until light and fluffy. Mix in the vanilla and lemon zest. Add the eggs, one at a time, mixing well after each addition. Stir in the dry ingredients and buttermilk, alternating between the two, until the batter is thick and creamy.
- Add the blueberries: Toss the blueberries with a tablespoon of flower then gently fold into the batter.
- Fill muffin pan: Line a muffin tin with paper liners then spoon in the batter – I use an ice cream scoop for even distribution. Sprinkle a little extra brown sugar on each muffin for a crispy top.
- Bake: Place the muffins in a preheated oven and allow to bake for 20-25 minutes until golden brown on top and a toothpick inserted comes out clean.
- Cool and enjoy: Remove from the oven, allow to cool for 10 minutes in the pan then serve warm with butter.
Storing and making ahead
The muffins can be kept covered at room temperature for up to 5 days or frozen for up to 2 months in an airtight container.
Video
Ingredients
- 2 cups (250g) flour
- 2 tsp baking powder
- 1 tsp salt
- ½ cup (125g) butter room temperature
- ½ cup (100g) white sugar
- ½ cup (100g) soft brown sugar + extra for sprinkling
- 2 eggs
- 2 tsp vanilla extract
- 1 tbsp lemon zest
- ¼ cup (60ml) buttermilk
- 1½ cups (200g) blueberries
Instructions
- Preheat the oven to 350°F/180°C and line a 12-hole muffin pan with paper liners.
- In a mixing bowl, whisk together the dry ingredients (flour, salt and baking powder).
- In the bowl of a stand mixer (You can do this with a large mixing bowl and electric beaters too), cream together the softened butter and sugars until light and fluffy.
- Add the eggs, beating well after each addition. Remember to scrape down the sides of the bowl with a rubber spatula to ensure even mixing.
- Stir in the lemon zest and vanilla extract.
- Mix in one third of the dry ingredients, then half of the buttermilk, another third of the dry ingredients, the rest of the buttermilk and finally the remaining dry ingredients until the batter is thick and creamy.
- Toss the blueberries with 1 tablespoon of flour then gently fold into the batter.
- Distribute the batter between the paper liners using a cookie/ice cream scoop then sprinkle over a little extra brown sugar.
- Place the pan in the oven and allow to bake for 20-25 minutes or until the muffins are golden brown on top and a toothpick inserted comes out clean.
- Remove from the oven and allow to cool for 10 minutes in the pan, turn out onto a wire rack then cool completely.
Really delicious and easy recipe, although I didn’t use the full quantity of blueberries and that was just perfect.
I am so pleased to hear that Merle!