Hey there, fellow baking enthusiast! Let me share with you one of my absolute favorite muffin creations - these gorgeous Lemon Blueberry muffins recipe that'll brighten up your day!
I'm in love with how these beauties bring together the zingy freshness of lemons and sweet, bursting blueberries in every bite. Whether you're looking to start your morning with something special or need a delightful pick-me-up during the day, these lemon blueberry muffins recipe are your perfect companion.
The best part? They'll be ready to enjoy in just 30 minutes! I've made these countless times, and I can promise you they stay wonderfully moist for days.
Plus, if you're into meal prep like me, you'll be thrilled to know they freeze beautifully - perfect for those busy weeks when you want something homemade without the daily baking!
Why You'll Love This Lemon Blueberry Muffins?
There's something magical about the combination of zingy lemon and sweet blueberries. These Lemon Blueberry Muffins capture that perfect balance while staying incredibly moist thanks to a special ingredient - Greek yogurt. Whether you're looking for a grab-and-go breakfast or a healthier snack option, these lemon blueberry muffins recipe deliver satisfaction in every bite.
These lemon blueberry muffins recipe work wonderfully year-round - use fresh blueberries in summer when they're at their peak, or opt for frozen berries in winter for equally delicious results. The lemon blueberry muffins recipe is also incredibly versatile, with options to make them healthier or more indulgent based on your preferences.
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Ingredients
The Muffins:
- 2 cups all-purpose flour
- 2½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 cup Greek yogurt
- ½ cup vegetable oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons lemon zest (from about 2 lemons)
- 1½ cups fresh or frozen blueberries
- 1 teaspoon vanilla extract
The Lemon Glaze (Optional):
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
Prepare Your Workspace
- Preheat your oven to 375°F (190°C)
- Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray
- If using frozen blueberries, keep them in the freezer until ready to use
Mix Dry Ingredients
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt
- Set aside
Combine Wet Ingredients
- In a separate medium bowl, whisk together the sugar and eggs until light and fluffy
- Add the Greek yogurt, vegetable oil, lemon juice, lemon zest, and vanilla extract
- Mix until well combined and smooth
Create the Batter
- Gradually fold the wet ingredients into the dry ingredients
- Mix just until combined - don't overmix
- Gently fold in the blueberries
Bake
- Divide the batter evenly among the prepared muffin cups
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean
- Let cool in the pan for 5 minutes before transferring to a wire rack
Optional Glaze
- While muffins cool, whisk together powdered sugar and lemon juice
- Add juice gradually until desired consistency is reached
- Drizzle over cooled muffins and sprinkle with additional lemon zest
- Step 1: Prepare Your Workspace
Preheat the oven to 375°F (190°C), prepare a muffin tin with liners or spray, and keep frozen blueberries in the freezer.
- Step 2: Mix Dry Ingredients
Whisk flour, baking powder, baking soda, and salt in a large bowl.
- Step 3: Combine Wet Ingredients
Whisk sugar and eggs until fluffy, then mix in yogurt, oil, lemon juice, zest, and vanilla until smooth.
- Step 4: Create the Batter
Fold wet ingredients into the dry mixture, then gently fold in blueberries.
- Step 5: Bake
Divide batter into the muffin tin and bake for 18-22 minutes. Cool for 5 minutes, then transfer to a rack.
- Step 6: Optional Glaze
Whisk powdered sugar with lemon juice and drizzle over cooled muffins. Sprinkle with lemon zest.
Equipment For Lemon Blueberry Muffins Recipe
- 12-cup muffin tin
- Paper liners
- Mixing bowls
- Whisk
- Rubber spatula
- Microplane or zester
- Measuring cups and spoons
Pro Tips
- Room Temperature Ingredients: Make sure your eggs and Greek yogurt are at room temperature for better incorporation
- Don't Overmix: Mix just until the ingredients are combined to ensure tender muffins
- Frozen Berries: If using frozen blueberries, don't thaw them first - add them while still frozen to prevent color bleeding
- Zest First: Always zest your lemons before juicing them
- Paper Liners: For easier removal, spray paper liners lightly with cooking spray
Variations
- Make it Healthier: Substitute whole wheat flour for half of the all-purpose flour and reduce sugar to ¾ cup
- Dairy-Free Option: Replace Greek yogurt with dairy-free yogurt alternative
- Gluten-Free Version: Use your favorite 1:1 gluten-free flour blend
- Berry Swap: Try raspberries or blackberries instead of blueberries
- Extra Protein: Add ¼ cup protein powder and reduce flour by same amount
Storage
- Room Temperature: Store in an airtight container for up to 2 days
- Refrigerator: Keep fresh for up to 5 days
- Freezer: Wrap individually and freeze for up to 3 months
Top Tip
The secret to getting a beautiful dome on your muffins is starting with a hot oven. Preheat your oven for at least 15 minutes before baking, and don't open the oven door during the first 15 minutes of baking.
FAQ
What does lemon juice do to blueberries?
Lemon juice enhances blueberries in two ways: it brightens their natural flavor and helps preserve their color. The acid in lemon juice reacts with blueberries' compounds to create a brighter taste while preventing the berries from turning gray during baking. In muffins, this combination creates a perfectly balanced sweet-tart flavor profile.
What is the secret to making moist muffins?
The key to moist lemon blueberry muffins recipe lies in three essential techniques: using Greek yogurt or sour cream, not overmixing the batter, and proper baking temperature. Greek yogurt adds moisture without making muffins heavy, while mixing just until ingredients are combined prevents tough texture. Baking at 375°F for the first 5 minutes, then reducing to 350°F, creates a perfect dome while keeping muffins moist inside.
Is it better to use fresh or frozen blueberries in muffins?
Both fresh and frozen blueberries work equally well in lemon blueberry muffins recipe . Fresh blueberries are ideal during summer when in season, while frozen blueberries are perfect year-round and often more affordable. When using frozen berries, add them to the batter while still frozen to prevent color bleeding, and increase baking time by 2-3 minutes.
What is the most popular muffin in the world?
Lemon blueberry muffins recipe consistently rank as the world's most popular muffin flavor, particularly in the United States and Canada. Their widespread appeal comes from the perfect balance of sweet berries and tender crumb, making them a breakfast staple. When combined with lemon, as in lemon blueberry muffins recipe, they become even more appealing to global tastes.
Delicious,and Easy: Your Go-To Lemon Blueberry Muffins Recipe
Hey friends! I'm so excited to tell you about these incredible lemon blueberry muffins recipe - they're seriously one of my favorite things to bake! Every time I make them, I fall in love with how perfectly the sweet and tangy flavors dance together. You know that magical moment when you bite into a muffin and get a burst of warm, juicy blueberry? That's exactly what you'll experience with these beauties!
I can't wait to hear how these turned out in your kitchen!
Drop a comment below to share your baking adventure - I love seeing your delicious creations and I'm always here to help if you have questions!
If you loved our Lemon Blueberry Muffins Recipe, why not try some more delicious treats? For a rich and nutty delight, our Easy Butter Pecan Cake Recipe is a must-bake, packed with warm, buttery flavors. If you're looking for something fun and festive, our Heart-Shaped Cakes Recipe is perfect for special occasions and celebrations. And for the ultimate indulgence, don’t miss our Decadent Caramel Cheesecake Recipe, featuring a smooth, creamy texture with a luscious caramel drizzle. No matter what you're craving, these recipes will add a touch of sweetness to your day!
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Pairing
These are my favorite dishes to serve with Lemon Blueberry Muffins Recipe
Lemon Blueberry Muffins Recipe
Equipment
- 1 12-cup muffin tin
- 12 Paper liners Optional but recommended
- 2 Mixing bowls 1 large, 1 medium
- 1 Whisk
- 1 Rubber spatula For folding batter
- 1 Microplane/zester For lemon zest
- 1 Measuring cups
- 1 Measuring spoons
Ingredients
For the Muffins
- 2 cups all-purpose flour
- 2½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 cup Greek yogurt
- ½ cup vegetable oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons lemon zest About 2 lemons
- 1½ cups fresh or frozen blueberries Fresh or frozen
- 1 teaspoon vanilla extract
For the Optional Lemon Glaze
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice Fresh or frozen
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 375°F (190°C). Prepare muffin tin with liners or spray.
- Whisk flour, baking powder, baking soda, and salt in a large bowl.
- Whisk sugar and eggs until fluffy. Add yogurt, oil, lemon juice, zest, and vanilla. Mix until smooth.
- Fold wet ingredients into dry ingredients until just combined. Gently fold in blueberries.
- Divide batter into muffin cups. Bake for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes.
- (Optional) Whisk powdered sugar with lemon juice. Drizzle over cooled muffins and sprinkle with zest.
Notes
- Don't overmix the batter
- If using frozen berries, don't thaw first
- Room temperature ingredients blend better
- Toss berries in 1 tablespoon flour to prevent sinking
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