Lemon Blueberry Muffins

There’s something truly special about the smell of freshly baked goods wafting through the kitchen, and that’s exactly what you can expect when you whip up a batch of Lemon Blueberry Muffins. I remember the first time I made these; it was a sunny Saturday morning, and I was craving a sweet treat that didn’t skimp on flavor. The combination of juicy blueberries and zesty lemon creates a delightful balance that is hard to resist. Each muffin is a little burst of sunshine, making them perfect for breakfast, brunch, or even a midday snack.

As I mixed the ingredients together, the excitement grew. The vibrant colors of the blueberries against the bright yellow lemon zest were simply beautiful. And let’s not forget about the glaze! It adds a touch of sweetness that elevates these muffins to a whole new level. Whether I’m sharing them with friends or enjoying them solo while sipping my morning coffee, I always find joy in baking these Lemon Blueberry Muffins.

So if you’re looking for a recipe that’s as easy to love as it is to make, look no further! I promise these muffins will become a staple in your home.

Key Ingredients for Lemon Blueberry Muffins

When it comes to baking the perfect Lemon Blueberry Muffins, the ingredients you choose matter immensely. The combination of these key players not only creates a delightful flavor but also ensures the muffins are moist and fluffy. Fresh blueberries are the star, adding a burst of sweetness, while the lemon zest and juice provide a refreshing zing that cuts through the sweetness. Let’s take a closer look at each ingredient that contributes to this delicious recipe.

• Blueberries: 12 oz (about 2 ½ cups) – A fresh batch of blueberries adds natural sweetness and a juicy texture. They burst in your mouth, making every bite delightful.
• All-purpose flour: 2 ½ cups – This is the foundation of your muffins, providing the necessary structure and stability.
• Baking powder: 2 ½ teaspoons – This leavening agent helps the muffins rise, ensuring they are light and fluffy.
• Salt: 1 teaspoon – Just a pinch enhances the flavors of all the other ingredients.
• Sugar: 1 ⅓ cups – The sugar sweetens the muffins and balances the tartness of the lemon and blueberries.
• Eggs: 2 large – Eggs add richness and help bind the ingredients together.
• Unsalted butter: 4 tablespoons, melted and cooled – Butter adds moisture and flavor, making the muffins tender.
• Vegetable oil: ¼ cup – Oil keeps the muffins moist and adds a delicate crumb.
• Milk: ½ cup – This liquid ingredient ensures the muffins are moist and helps to combine the dry ingredients smoothly.
• Sour cream: ½ cup – Adds moisture and a subtle tanginess that complements the flavors beautifully.
• Vanilla extract: 1 tablespoon – A touch of vanilla adds depth to the flavor profile.
• Lemon extract: 1 teaspoon – Intensifies the lemon flavor for a refreshing taste.
• Sifted powdered sugar: 1 ¼ cups – Used for the glaze, it provides a sweet finish to the muffins.
• Unsalted butter: 1 ½ tablespoons, melted – Another layer of richness for the glaze.
• Lemon juice: 1 ½ tablespoons – Adds a bright, tangy flavor that enhances the glaze.

Instructions for Lemon Blueberry Muffins

Making Lemon Blueberry Muffins is a simple and enjoyable process that will have your kitchen smelling amazing. Follow these steps to create muffins that will impress your family and friends.

1. Preheat your oven to 425 degrees F. It’s crucial to have your oven ready to ensure the muffins rise perfectly. While it’s heating up, spray 18 muffin cups (1 ½ tins) with nonstick cooking spray containing flour or grease and flour the muffin cups to prevent sticking.
2. In a large mixing bowl, whisk together all-purpose flour, baking powder, and salt. This step ensures that the dry ingredients are evenly distributed. Next, gently add the blueberries, tossing them until they are evenly coated with flour. This helps prevent them from sinking to the bottom during baking.
3. In a separate medium bowl, whisk together sugar and eggs until they are well combined. Gradually whisk in the cooled butter and vegetable oil into the sugar and eggs mixture until you achieve a smooth consistency. Then, add the milk, sour cream, vanilla extract, lemon extract, and mix until everything is well incorporated.
4. Using a rubber spatula, gently fold the egg mixture into the flour mixture. Be careful not to overmix; you want the mixture to be slightly lumpy. This is key to achieving tender muffins! Overmixing can lead to dense results.
5. With an ice cream scooper or a large spoon, divide the batter evenly among the 18 prepared muffin cups. Fill each cup about three-quarters full, allowing room for the muffins to rise.
6. Put the muffin trays in the preheated oven and bake for 17 to 19 minutes. You’ll know they’re done when a toothpick inserted into the center of a muffin comes out clean. Keep an eye on them toward the end of the baking time to prevent overbaking.
7. Once baked, let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. This helps them set properly and ensures they don’t become soggy.
8. To prepare the Lemon Glaze, beat together the sifted powdered sugar, melted butter, and lemon juice until smooth. If you prefer a tangier glaze, add additional lemon juice, or for a sweeter taste, include more sugar. If you desire a thinner glaze, simply add milk one teaspoon at a time until you reach your desired consistency.
9. Once the muffins have cooled, lightly glaze them with the prepared Lemon Glaze. This step adds a beautiful shine and a hint of sweetness that makes the muffins irresistible.
10. Store leftover muffins in an airtight container at room temperature for up to 5 days. They’re great for breakfast or an afternoon snack!

Things Worth Knowing

Customization Ideas

Get creative with your Lemon Blueberry Muffins by trying these fun customization ideas. Each one can add a unique twist to the classic recipe.

• Add nuts: Incorporate chopped walnuts or pecans for a delightful crunch.
• Swirl in some jam: Add a spoonful of lemon or blueberry jam to the batter before baking for an extra fruity surprise.
• Make them mini: Use a mini muffin tin to create bite-sized versions that are perfect for snacking.
• Substitute fruit: Try using raspberries or strawberries instead of blueberries for a different flavor profile.
• Try spices: Add a dash of cinnamon or nutmeg to the batter for a warm, cozy flavor.
• Gluten-free option: Use a gluten-free flour blend to make these muffins suitable for gluten-sensitive individuals.
• Experiment with yogurt: Substitute some of the sour cream with Greek yogurt for added protein and creaminess.

What to Serve With Lemon Blueberry Muffins

Pairing Lemon Blueberry Muffins with the right accompaniments can enhance your experience and make your meal feel complete. Here are some delightful suggestions:

• Fresh fruit: Serve with a side of mixed berries or sliced bananas for a refreshing complement.
• Coffee or tea: These muffins pair wonderfully with a cup of your favorite morning beverage, whether it’s a rich coffee or a fragrant herbal tea.
• Yogurt: Enjoy a dollop of vanilla or lemon-flavored yogurt on the side for added creaminess and balance.
• Salads: A light green salad with a citrus dressing can serve as a refreshing contrast to the sweetness of the muffins.
• Cheese: Soft cheeses like mascarpone or cream cheese spread on a muffin can provide a delightful savory element.
• Brunch spreads: Include these muffins in a brunch spread alongside quiches, fruit salads, and savory pastries.

FAQ

Conclusion

Lemon Blueberry Muffins are not just a tasty treat; they’re a delightful combination of flavors that can brighten any meal or occasion. Their sweet and tangy notes make them a favorite among family and friends, and the ease of preparation means you can whip up a batch anytime. I encourage you to try making these muffins; they might just become a staple in your baking repertoire!

Lemon Blueberry Muffins

The ultimate comfort food, Lemon Blueberry Muffins are bursting with bright flavors. Fresh blueberries and zesty lemon come together in a moist muffin, making it an easy weeknight treat. Perfectly sweet and tangy, these muffins will have you craving more!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 19 minutes mins

Total Time 34 minutes mins

Servings: 18 servings

Course: Breakfast

Cuisine: American

Calories: 200

Ingredients Equipment Method Notes

Ingredients

  

• 12 oz cups Blueberries about 2 ½ cups
• 2 ½ cups All-purpose flour
• 2 ½ teaspoons Baking powder
• 1 teaspoon Salt
• 1 ⅓ cups Sugar
• 2 large Eggs
• 4 tablespoons Unsalted butter melted and cooled
• ¼ cup Vegetable oil
• ½ cup Milk
• ½ cup Sour cream
• 1 tablespoon Vanilla extract
• 1 teaspoon Lemon extract
• 1 ¼ cups Sifted powdered sugar
• 1 ½ tablespoons Unsalted butter melted
• 1 ½ tablespoons Lemon juice

Equipment

• Oven
• Baking Sheet
• Mixing Bowl
• Whisk

Method

 

1. Preheat your oven to 425 degrees F. It’s crucial to have your oven ready to ensure the muffins rise perfectly. While it’s heating up, spray 18 muffin cups (1 ½ tins) with nonstick cooking spray containing flour or grease and flour the muffin cups to prevent sticking.
2. In a large mixing bowl, whisk together all-purpose flour, baking powder, and salt. This step ensures that the dry ingredients are evenly distributed. Next, gently add the blueberries, tossing them until they are evenly coated with flour. This helps prevent them from sinking to the bottom during baking.
3. In a separate medium bowl, whisk together sugar and eggs until they are well combined. Gradually whisk in the cooled butter and vegetable oil into the sugar and eggs mixture until you achieve a smooth consistency. Then, add the milk, sour cream, vanilla extract, lemon extract, and mix until everything is well incorporated.
4. Using a rubber spatula, gently fold the egg mixture into the flour mixture. Be careful not to overmix; you want the mixture to be slightly lumpy. This is key to achieving tender muffins! Overmixing can lead to dense results.
5. With an ice cream scooper or a large spoon, divide the batter evenly among the 18 prepared muffin cups. Fill each cup about three-quarters full, allowing room for the muffins to rise.
6. Put the muffin trays in the preheated oven and bake for 17 to 19 minutes. You’ll know they’re done when a toothpick inserted into the center of a muffin comes out clean. Keep an eye on them toward the end of the baking time to prevent overbaking.
7. Once baked, let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. This helps them set properly and ensures they don’t become soggy.
8. To prepare the Lemon Glaze, beat together the sifted powdered sugar, melted butter, and lemon juice until smooth. If you prefer a tangier glaze, add additional lemon juice, or for a sweeter taste, include more sugar. If you desire a thinner glaze, simply add milk one teaspoon at a time until you reach your desired consistency.
9. Once the muffins have cooled, lightly glaze them with the prepared Lemon Glaze. This step adds a beautiful shine and a hint of sweetness that makes the muffins irresistible.
10. Store leftover muffins in an airtight container at room temperature for up to 5 days. They’re great for breakfast or an afternoon snack!

Notes

Tip 1: Let Blueberry Muffins cool completely. You can proceed to glaze or freeze them without the glaze.

Tip 2: Freeze muffins in the muffin tin until solid, approximately 1 to 2 hours.

Tip 3: Wrap Blueberry Muffins individually in plastic wrap then place all muffins in a freezer safe container or freezer bag, taking care to remove excess air.

Tip 4: Freeze for up to 3 months.

Tip 5: Thaw on counter: This method is recommended if you have glazed your muffins. Place Lemon Blueberry Muffins on the counter and thaw overnight. I then like to microwave my muffins for 10 seconds or so because warm muffins are so much better – just don’t overdo it because of the glaze!

Tip 6: Microwave from frozen: Place a frozen muffin in the microwave and heat at 30 second intervals until warmed. Take care not to microwave for too long if your muffins are glazed or it will melt off!

Tip 7: Bake from frozen: Unwrap muffins and place on baking sheet. Bake at 350 degrees F for 10 to 15 minutes. Same as above as far as the glaze goes, don’t bake for too long or the glaze will slide off.

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Meet Simone Patel

Food is the ultimate connector, and I approach every recipe with the host in mind. I focus on creating meals that scale well for crowds and make entertaining effortless. I cooked and tested this meal to ensure it holds up beautifully from the stove to the serving platter, ready for your guests.