lemon blueberry muffin recipe
The Best lemon blueberry muffin recipe
What I really appreciate about this recipe is how it balances two of my favorite things: zesty lemon and juicy blueberries. The tangy lemon adds brightness that cuts through the richness of the muffins, while the blueberries bring natural sweetness and a little extra fiber. It’s not just a dessert—it’s a way to sneak in some healthy ingredients without making anyone feel deprived. My husband swears by them for post-workout fuel, and my older daughter keeps them in her bag for when she’s studying late. They’re the kind of recipe that feels like a little treat but also nourishing, making them a go-to for both everyday meals and special occasions. Plus, the kids love helping with the mixing, so it’s a fun way to get them involved in the kitchen.
Lemon Blueberry Muffins
Bright, tangy, and bursting with juicy blueberries, these muffins are a perfect balance of zesty lemon and sweet fruit. Ideal for breakfast or a snack, they’re easy to make and always a crowd-pleaser.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp lemon zest
- 1/2 cup fresh lemon juice
- 1 cup fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
👨🍳Directions
-
1
Preheat oven to 375°F. Lightly grease a muffin tin or line with paper liners. -
2
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, lemon zest, and lemon juice until fully combined. -
3
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. -
4
In a small bowl, mix the blueberries, sugar, and cornstarch until evenly coated. Spoon half the batter into each muffin cup, then fill each with blueberry mixture. Top with the remaining batter. -
5
Bake for 18–22 minutes, or until golden brown and a toothpick inserted comes out clean. Let cool in the tin for 5 minutes before transferring to a wire rack.
🔧Equipment
- Mixing bowls
- Whisk
- Measuring cups
- Oven-safe muffin tin
- Baking sheet
📊Nutrition Facts (per serving)
📝Notes
- For extra moisture, brush the tops of the muffins with a little lemon juice before baking.
- Use a mix of fresh and frozen blueberries for convenience and to prevent sinking muffins.
Watch Video Of How Lemon Blueberry Muffins Works
❓ Frequently Asked Questions About Lemon Blueberry Muffins
1. What substitutions can I use if I don’t have fresh blueberries?
You can swap fresh blueberries for 1 cup frozen blueberries (thawed and patted dry). For a deeper flavor, add ½ teaspoon lemon zest to the batter before folding in the berries.
2. Can I make these muffins ahead of time?
Yes! Store muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to 3 months. Reheat in a 350°F (175°C) oven for 5–8 minutes until warmed through.
3. Why do the muffins sometimes spread too much?
Overmixing or using too much flour can cause spreading. Gently fold the dry ingredients into the wet just until combined—don’t overwork the batter. Also, ensure your oven is preheated to the correct temperature for even baking.
4. How do I know when the muffins are done?
Muffins are ready when they’re golden brown on top and a toothpick inserted near the center comes out clean (or with just moist crumbs). Avoid opening the oven too early—they’ll keep cooking.
5. Can I use a mix instead of baking powder?
If you don’t have baking powder, replace it with 2 teaspoons baking soda and 1 tablespoon lemon juice in the dry ingredients. The batter will rise slightly slower, so bake for 2–3 minutes longer than recommended.
