Lemon Blueberry Muffins
Lemon Blueberry Muffins are a sweet and tangy recipe with a moist and crumbly texture. These muffins can be the perfect breakfast or after-dinner treat.
Sweet Lemon Blueberry Muffins
These blueberry muffins are so good and simple to make. They can be made for any time of day and be made ahead of time if you’re needing a quick grab-and-go snack in the mornings. The soft and delectable texture combined with the tasty flavor is to die for.
Key Ingredients You’ll Need
Lemon Zest: Before juicing your lemons, make sure to zest them first.
Granulated Sugar: In addition to adding a sweeter flavor to a muffin recipe. Granulated sugar caramelizes and absorbs moisture which overall improves the texture and flavor of the muffin.
Butter: It is best to use unsalted butter for this recipe. Using unsalted butter will give you control of the flavoring in the recipe. This will allow the rawest and most natural flavor to come out in the recipe.
Eggs: When making muffins, you always want to use room-temperature eggs. It gives the best texture to muffins.
Milk: Use whole or 2% milk to add moisture to the recipe and add additional flavor.
Lemon Greek Yogurt: This will do a great job of adding more lemon flavor to the recipe and helping with the consistency.
Lemon Juice: Using freshly squeezed lemon juice is always the best option for the strongest flavor.
Almond Extract: Almond Extract is used not only to add an aroma to the recipe but also to enhance the flavor as well for a sweeter and more delicious recipe.
Blueberries: I prefer using fresh blueberries for this recipe, but you can use frozen as well.
How To Make Lemon Blueberry Muffins
Step 1. Set the oven to 400 degrees and use cupcake liners to line a 12-cup muffin tin or grease with oil. Zest your lemons and set aside 2 tbsp worth of zest to add on top of the muffins for baking. Put 1/4 cup of sugar into the reserved lemon zest and combine.
Step 2. Place the rest of the lemon zest into a bowl with 1 cup of sugar and combine with melted butter using a whisk for 1 minute. Put in the eggs and follow with the Rub the remaining zest into 1 cup of sugar. Whisk in melted butter for 1 minute. Whisk in eggs, then the lemon juice, milk, yogurt, and almond extract.
Step 3. Add the 1 1/4 cups of flour, baking powder, and salt into another bowl and combine into the sugar mixture until fully incorporated. Place the blueberries into a tbsp of flour and toss to combine before folding into the batter.
Step 4. Pour the batter into the prepared muffin tin about 3/4 of the way full and top each muffin with the prepared lemon-sugar mixture. Make sure to not skip this step because it will add a pop of flavor to the muffins. Place into the oven for 15 minutes at 400 degrees or until a toothpick placed in the middle comes out clean of batter.
Step 5. Allow the muffins to cool for 5 minutes in the pan before taking them out and transferring them to a wire rack to cool thoroughly. Serve and enjoy with a bit of butter.
Tips & Tricks For Making Lemon Blueberry Muffins:
Here are some great tips and tricks for making muffins:
- Make sure to not overmix the batter or the muffins will flatten.
- Do not pack the lemon zest while measuring.
- Use vanilla greek yogurt to substitute for lemon greek yogurt.
- You can use salted or unsalted butter for this recipe.
- The recipe will become denser as it cools down.
- Substitute almond extract for vanilla.
- It is ok to use frozen blueberries for this recipe.
Can I Use Lemon Extract For Lemon Blueberry Muffins?
Using fresh lemons in this recipe is a must for the freshest and strongest lemon flavor. However, if the lemon extract is all that you have, it can be used. But, I recommend getting lemons and using extract as a last resort.
More Muffin Recipes:
Lemon Blueberry Muffins
- 2 Lemon Zest reserve 1 tablespoon to top muffins
- 1 cup sugar + ¼ cup
- ½ cup butter melted
- 2 eggs whisked
- ½ cup milk
- 5.3 oz lemon greek yogurt
- ¼ cup lemon juice fresh squeezed
- 1 tsp almond extract
- 2 ¼ cup all-purpose flour + 1 tablespoons
- 2 tsp baking powder
- ¼ tsp salt
- 1 ½ 8 oz. blueberries fresh
- Pre-heat oven to 400 degrees. Line or oil a 12 cup muffin tin.
- Zest lemons and reserve 2 tablespoons for topping muffins before baking. Add ¼ sugar to reserved lemon zest and set aside.
- Rub the remaining zest into 1 cup sugar. Whisk in melted butter for 1 minute. Whisk in eggs, then the lemon juice, milk, yogurt, and almond extract.
- In another bowl, mix together 2 ¼ cup flour, baking powder, and salt. Stir into the sugar mixture until blended.
- Toss blueberries with 1 tablespoon flour. Fold blueberries into batter.
- Fill muffin tins ¾ full. Sprinkle each muffin cup with the lemon-sugar mixture. (Don’t skip this. It really makes them pop with flavor.)
- Bake at 400 degrees for 15 minutes or until a toothpick comes out of center clean.
- Let cool in muffin tin for 5 minutes before removing to a cooling rack. Cool completely and serve with a bit of butter.