December 28, 2023
Review RecipeLemon Blueberry Muffins
These delicious lemon blueberry muffins combine the tartness of zesty lemon flavor with the sweetness of juicy blueberries to create a great breakfast or snack option.
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Experience the perfect blend of tart and sweet with our soft and moist lemon blueberry muffins. This delightful recipe combines the zesty freshness of lemons and the sweet juiciness of blueberries.
Lemon Blueberry Muffins Ingredients
Simple pantry staples create the base muffin batter, which is enhanced with the tangy lemon zest that adds a refreshing touch to the muffins.
The blueberries are the stars in these delectable muffins, adding a burst of sweetness and a beautiful color.
The buttermilk and sour cream adds moisture, richness, and a slight tanginess that complements the lemon and blueberries.
Let’s take a closer look at the ingredients you’ll need:
- 2½ cups of all-purpose flour
- ½ teaspoon of salt
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda
- 1 tablespoon of fresh lemon zest
- 1½ cups of granulated sugar
- 2 eggs, room temperature
- ⅓ cup of vegetable oil
- 1 teaspoon of vanilla extract
- 1 cup of buttermilk
- 1 cup of sour cream
- 1½ cups of fresh or frozen blueberries
PRO TIP:
If you are using frozen blueberries, add them to the batter frozen solid to minimize the discoloration of the muffin batter with blueberry juice.
Substitutions And Additions
FLOUR: If you’re looking for a healthier alternative, you can use whole wheat flour. Keep in mind that this will make the muffins denser and slightly nuttier in flavor.
VEGETABLE OIL: You can replace it with unsweetened applesauce or melted coconut oil for a healthier version.
BUTTERMILK & SOUR CREAM: For a dairy-free version, you can use almond milk mixed with a teaspoon of vinegar to mimic buttermilk and a dairy-free yogurt instead of sour cream.
BLUEBERRIES: While blueberries are the star of this easy muffin recipe, you can substitute them with other berries like raspberries or blackberries for a different flavor profile.
GLAZE: You can add a simple sweet lemon glaze by mixing powdered sugar with water or some lemon juice. Drizzle over the cooled muffins.
How To Make This Lemon Blueberry Muffins Recipe
Making these lemon blueberry muffins is a delightful process that fills your kitchen with the irresistible aroma of fresh lemons and sweet blueberries.
OUR RECIPE DEVELOPER SAYS
Before beginning this recipe, ensure your eggs are at room temperature and your blueberries are fresh or frozen solid.
STEP ONE: Preheat the oven to 350°F. Line 2 muffin tins with cupcake liners or spray with non-stick cooking spray.
STEP TWO: Mix the flour, salt, baking powder, and baking soda together in a small bowl and set the flour mixture aside.
STEP THREE: Add the lemon zest to the granulated sugar in a large bowl.
Stir together, pressing the zest into the sugar so that the oils are absorbed into the sugar.
PRO TIP:
Working the lemon zest into the granulated sugar is my favorite trick for packing a punch of lemon flavor into baked goods.
STEP FOUR: Add the eggs, vegetable oil, vanilla, buttermilk, and sour cream to the lemon sugar mixture and whisk until combined.
STEP FIVE: Add the dry ingredients to the wet ingredients and stir together just until combined. There should be lumps in the batter.
PRO TIP:
It’s important not to overmix the muffin mixture as this can result in dense, tough muffins.
STEP SIX: Toss the blueberries with a sprinkle of flour (optional). Fold the blueberries into the muffin batter, reserving some for topping the muffins if you like.
PRO TIP:
Tossing the blueberries in flour helps them stay suspended in the batter and not sink to the bottom.
STEP SEVEN: Scoop the batter into the lined muffin tin, filling each liner ¾ of the way full. Top each muffin with a few extra blueberries.
STEP EIGHT: Bake for 18 to 20 minutes or until a toothpick inserted in the center of the muffins comes out clean.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your muffins at the lower end of the recommended baking time.
STEP NINE: Cool muffins in the pan for five minutes. Remove muffins to a cooling rack to finish cooling.
PRO TIP:
Removing the muffins from the pan prevents the muffins from continuing to cook in the hot muffin pan and drying out.
How To Serve
Whether you’re enjoying them for breakfast, as a snack, or as a dessert, our best lemon blueberry muffins are sure to delight.
Serve these muffins with a side of Greek yogurt and fresh fruits for a balanced breakfast.
These muffins also make a great on-the-go snack. Pack them in your or your kids’ lunchbox for a sweet treat.
For a dessert option, you can serve these fresh muffins with a scoop of vanilla ice cream or a dollop of whipped cream.
These muffins pair beautifully with a cup of tea or coffee, making them a perfect treat for your afternoon tea time.
Our peach cobbler muffins and banana chocolate chip muffins are two more muffin recipes to consider adding to your breakfast table.
MORE MUFFIN RECIPES
Storage
Proper storage is key to maintaining the freshness and flavor of our lemon blueberry muffins. Here’s how you can store them:
MAKE AHEAD: If you want to make these blueberry lemon muffins ahead of time, you can prepare the batter and store it in an airtight container in the refrigerator overnight.
When you’re ready to bake, let the batter come to room temperature, then proceed with the baking instructions.
IN THE FRIDGE: After the muffins have cooled completely, store muffins in an airtight container in the refrigerator. They will last for two to three days.
IN THE FREEZER: Let the muffins cool completely, then wrap each muffin individually in plastic wrap and place them in a freezer-safe bag or sealed container.
They can be frozen for up to three months.
REHEATING: When you’re ready to enjoy a muffin, if it’s from the fridge, let it come to room temperature for the best flavor and texture.
If it’s from the freezer, you can thaw it in the refrigerator overnight or microwave it for 20 to 30 seconds.
If you prefer a warm muffin, you can also reheat it in the oven at 350°F for about ten minutes.
Why We Love This Recipe
There are so many reasons to love our lemon blueberry muffins. Here are a few:
FLAVOR: The combination of tart lemons and sweet blueberries creates a refreshing and delightful flavor that’s hard to resist.
VERSATILITY: These muffins are perfect for breakfast, a snack, or dessert. They can be served on various occasions and are always a hit.
EASY TO MAKE: Despite their gourmet taste, these muffins are surprisingly easy to make. The recipe is straightforward, and the result is a batch of bakery-quality muffins.
Our homemade lemon blueberry muffins are a delightful treat that combines the tartness of lemons and the sweetness of plump blueberries in a moist and fluffy muffin. Enjoy a burst of fresh, fruity flavors in every bite of these tasty muffins.
Frequently Asked Questions
Can I use frozen blueberries?
You can use frozen blueberries. Add them to the batter frozen solid to minimize the discoloration of the muffin batter with blueberry juice.
Can I use a different type of berry?
You can substitute the blueberries with other berries like raspberries or blackberries. However, this will change the flavor of the muffins.
Can I make these muffins gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend. Make sure to look for a blend that can be used as a 1:1 substitute for regular flour.
Can I make these muffins vegan?
You can substitute the eggs with flax eggs or applesauce and use dairy-free alternatives for the buttermilk and sour cream
How can I tell if the muffins are done?
The muffins are done when a toothpick inserted in the center comes out clean.
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Lemon Blueberry Muffins
These delicious lemon blueberry muffins combine the tartness of zesty lemon flavor with the sweetness of juicy blueberries to create a great breakfast or snack option.
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 24
Ingredients
- 2½ cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon lemon zest
- 1½ cups granulated sugar
- 2 eggs, room temperature
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup sour cream
- 1½ cups fresh or frozen blueberries
Instructions
- Preheat the oven to 350°F. Line 2 muffin tins with cupcake liners or spray with non-stick cooking spray.
- Mix the flour, salt, baking powder, and baking soda together in a small bowl and set aside.
- In a large bowl, add the lemon zest to the granulated sugar. Stir together, pressing the zest into the sugar so that the oils are absorbed into the sugar.
- Add the eggs, vegetable oil, vanilla, buttermilk, and sour cream to the sugar mixture and whisk until combined.
- Add the dry ingredients to the wet ingredients and stir together, just until combined. There should be lumps in the batter.
- Toss the blueberries with a sprinkle of flour (optional). Fold the blueberries into the muffin batter, reserving some for topping the muffins, if you like.
- Scoop the batter into the lined muffin tin, filling each liner ¾ of the way full. Top each muffin with a few blueberries.
- Bake for 18 to 20 minutes or until a toothpick inserted in the center of the muffins comes out clean.
- Cool muffins in the pan for 5 minutes. Remove muffins to a cooling rack to finish cooling.
Notes
- If you are using frozen blueberries, add them to the batter frozen solid to minimize the discoloration of the muffin batter with blueberry juice.
- Before beginning this recipe, ensure your eggs are at room temperature and your blueberries are fresh or frozen solid.
- Working the lemon zest into the granulated sugar is my favorite trick for packing a punch of lemon flavor into baked goods.
- It’s important not to overmix the muffin mixture as this can result in dense, tough muffins.
- Tossing the blueberries in flour helps them stay suspended in the batter and not sink to the bottom.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your muffins at the lower end of the recommended baking time.
- Removing the muffins from the pan prevents the muffins from continuing to cook in the hot muffin pan and drying out.
Nutrition
Calories: 132kcal | Carbohydrates: 25g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 20mg | Sodium: 114mg | Potassium: 86mg | Fiber: 1g | Sugar: 14g | Vitamin A: 101IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg
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