Blueberry and lemon muffins
- Preparation 15 min
- Cooking 22 min
- Servings 12 muffins
- Freezing a
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Lemon Blueberry Muffins: Soft, Fruity, and Simply Perfect 🍋🫐
If you’re looking for a blueberry muffins recipe that tastes like pure summer joy, you just found it. These lemon blueberry muffins are soft, tender, lightly tangy, and packed with juicy bursts of blueberry in every bite. The lemon brightens everything up, while the berries melt into the crumb — the kind of to die blueberry muffins you want for breakfast, snack time, or even as a light dessert with an iced coffee.
What makes this recipe for blueberry muffins so irresistible? The fluffy texture, the hint of fresh lemon zest, and just enough sweetness to please everyone at the table. Whether you use fresh or frozen blueberries, they always turn out amazing. (Pro tip: I prefer frozen ones — they keep their shape, the color is gorgeous, and the flavor is super intense!)
This is also a great blueberry muffins easy base to play with: add a bit of yogurt for extra softness, or top with a lemony crumble for a bakery-style finish. Oh — and they freeze like champs. So go ahead, double the batch and stash some for later. You’ll thank yourself next week.
In short: it’s a no-fuss, crowd-pleasing, slightly zesty and totally comforting blueberry muffins healthy-ish kind of treat… the kind that smells like home and sunshine in the oven.
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❄️ Opt for Frozen Blueberries
Using frozen blueberries isn’t just convenient—it’s strategic. They maintain their shape during baking and infuse the muffins with a vibrant, marbled hue. For best results, add them directly from the freezer and toss them in a bit of flour to prevent sinking.
🧁 Fill Muffin Cups Generously
To achieve those bakery-style, domed tops, fill your muffin tins to the brim. A well-filled cup ensures a hearty rise and a satisfying bite.
🌟 Add a Sweet, Crunchy Topping
Before baking, sprinkle a little coarse sugar or light brown sugar on top of each muffin. This simple step creates a delightful, crisp crust that complements the soft interior.
💡 Variations to Explore
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Incorporate poppy seeds for a classic lemon-poppy twist.
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Substitute half the milk with buttermilk to enhance moisture and tenderness.
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Drizzle a lemon glaze over the cooled muffins for an extra burst of citrus flavor.
🧊 Storage and Freezing
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Storage: Keep muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
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Freezing: Allow muffins to cool completely, then freeze in a sealed bag or container. Thaw at room temperature or warm briefly in the microwave to enjoy.
Whether you’re searching for an easy blueberry muffins recipe or a delightful blueberry and lemon muffins variation, these tips will help you bake muffins that are both delicious and visually appealing.
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Blueberry and lemon muffins
- 2⅓ cups (approximately 580 mL) all-purpose flour
- 2 teaspoons (10 mL) baking powder
- ½ teaspoon (2.5 mL) salt
- ½ teaspoon (2.5 mL) baking soda
- 1 cup (250 mL) granulated sugar
- ¼ cup (60 mL) unsalted butter, melted and cooled
- ¼ cup (60 mL) vegetable oil
- 2 tablespoons (30 mL) lemon zest
- 2 large eggs, at room temperature
- 1 tablespoon (15 mL) vanilla extract
- ¾ cup (180 mL) sour cream
- ¼ cup (60 mL) whole milk
- 3 tablespoons (45 mL) lemon juice
- 2 cups (500 mL) frozen blueberries, divided
- Raw sugar, for topping (optional)
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Preparation
- Preheat the oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or spray each cavity with nonstick cooking spray.
- In a large bowl, whisk together the flour, baking powder, salt, and baking soda.
- In another bowl, beat the sugar, melted butter, oil, lemon zest, eggs, and vanilla for 1 minute, until the mixture lightens slightly. I highly recommend using an electric mixer for this step. Then, incorporate the sour cream, milk, and lemon juice.
- Place ¾ of the blueberries in a bowl. Sprinkle 1 tablespoon of the flour mixture over them and toss to coat evenly.
- Pour the wet mixture into the remaining flour mixture. Stir just until the dry ingredients are moistened.
- Gently fold in the floured blueberries.
- Evenly distribute the batter among the 12 muffin cups, filling them well.
- Press a few of the remaining blueberries onto the top of each muffin. Sprinkle with coarse sugar for a delightful crust.
- Bake at 425°F (220°C) for 10 minutes. Then, reduce the temperature to 375°F (190°C) and continue baking for 10 to 12 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Good luck not devouring them all at once!
Yes, and it’s often recommended! Frozen blueberries maintain their shape during baking and create a beautiful marbled effect inside the muffins. They also release more juice, resulting in an ultra-moist texture. For best results, add them directly from the freezer and toss them in a bit of flour to prevent them from sinking.
Plain Greek yogurt is an excellent substitute for sour cream in muffin recipes. Use it in equal amounts to achieve a similar moist and tender texture.
To achieve those bakery-style domed tops, fill your muffin tins almost to the brim. Start baking at a high temperature, around 425°F (220°C), for the first 5–10 minutes. This initial high heat causes a rapid rise. Then, reduce the temperature to 350°F (175°C) to finish baking evenly.
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