Lemon Blueberry Muffins
Bright, zippy lemon and juicy blueberries in a light and fluffy muffin…what more could you ask for? These lemon blueberry muffins are perfectly balanced and ridiculously easy.
Lemon Blueberry Muffins: Sunshine in Every Bite
Finding that happy balance of lemon and blueberry can be tricky, but not anymore! Melanie C., one of our test kitchen bakers, said it best: “Oh my goodness these are delicious! I made it just like the recipe said and we will definitely be making them again!”
The secret is mixing fresh lemon juice and zest into the milk to make a quick homemade buttermilk. It keeps the crumb tender and gives every bite that bright, tangy flavor. Blueberry fans, do not miss our Homemade Blueberry Muffins from Scratch and Jordan Marsh Blueberry Muffins too!
Why you’ll love these lemon blueberry muffins
- The lemon and blueberry balance is just right
- Made with everyday ingredients
- Not overly sweet
- Fresh or frozen blueberries both work
Lemon Blueberry Muffins ingredients
Full ingredient amounts are in the recipe card below.
- Flour: pastry flour gives a light, airy crumb and all purpose is a little denser. Spoon and level so you do not use too much.
- Granulated sugar: sweetens and helps the tops brown.
- Baking powder and baking soda: the soda reacts with the lemon for lift and lovely domed tops.
- Salt: table or kosher salt both work.
- Milk: mixed with lemon to make a quick buttermilk.
- Fresh lemon juice and zest: you need 1/3 cup combined, about 1 to 2 large lemons. Zest first, then juice!
- Eggs: they keep the muffins from crumbling.
- Unsalted butter: melted and cooled. Good butter makes a real difference.
- Blueberries: fresh are preferred, but frozen will work too.
How to make lemon blueberry muffins
Full recipe instructions are in the recipe card below!
- Preheat the oven to 375°F and line your muffin pan with liners or grease it well.
- In a large bowl, sift together the flour, sugar, baking powder, baking soda and salt. Set aside.
- In a separate bowl, stir the milk with the lemon juice and zest and let it sit for 1 minute. It will curdle, and that is exactly what you want! Whisk in the eggs, then the cooled butter.
- Pour the wet ingredients into the dry ingredients and stir just until combined. The batter will be lumpy and bubbly.
- Toss the blueberries in 1 teaspoon of flour and gently fold them in.
- Fill the liners to the top and bake for 18 to 22 minutes, until the tops are lightly golden and the muffins pass the toothpick test.
- Remove from the oven, cool, and enjoy!
How do you know when the muffins are done?
There are a few easy ways to check:
- The toothpick test: insert a toothpick into the center. If it comes out clean, they are done!
- Check the tops: they should be lightly golden and bounce back when lightly pressed.
- Use a thermometer: the center should register between 190 and 200°F.
Variations and substitutions
- Use a 1:1 gluten free flour with xanthan gum. Expect a slightly denser muffin.
- Go dairy free with unsweetened almond or coconut milk and a plant based butter.
- Swap the sugar for a 1:1 granulated sweetener like Swerve.
- Whisk powdered sugar with a little lemon juice and drizzle it over the cooled muffins.
Tips for making lemon blueberry muffins
- If you use frozen blueberries, do not thaw them first.
- Need room temperature eggs fast? Set them in warm tap water for 10 to 15 minutes.
- A wooden spoon makes it hard to overmix, which keeps the muffins tender.
How to store lemon blueberry muffins
Once cooled, store the muffins in an airtight container at room temperature.
How long do lemon blueberry muffins last?
When stored properly, these muffins will keep for up to 4 days.
How to freeze lemon blueberry muffins
We love doubling the batch and freezing extras! Cool completely, wrap each muffin in parchment, and freeze for up to 3 months. Thaw overnight or on the counter for about an hour.
Lemon Blueberry Muffins FAQs
- Do I have to use unsalted butter? No, but reduce or skip the salt if you use salted butter.
- Can I use dried blueberries? Yes! Add them as is, or rehydrate them in warm water first.
- Why do my blueberries sink? Toss them in flour first and keep the batter thick and lumpy.
More muffins you’ll love
- Homemade Blueberry Muffins from Scratch
- Jordan Marsh Blueberry Muffins
- Fresh Strawberry Muffins
- Best Gluten Free Pumpkin Muffins
Lemon Blueberry Muffins
Indulge in the refreshing zest of summer with our Lemon Blueberry Muffins! Bursting with juicy blueberries and tangy lemon flavor, these muffins are a delightful treat for any time of day. Perfectly moist and utterly delicious, they're sure to brighten your day with every bite. So, grab a muffin and savor the irresistible combination of sweet and citrusy goodness!
Ingredients
Method
- Preheat your oven to 375 degrees Fahrenheit. Line a muffin pan with cupcake liners or lightly coat with cooking spray.
- In a large bowl, sift together 2 cups flour, ¾ cup sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, and ½ teaspoon salt. Set aside.
- In a medium bowl, mix together the ½ cup milk, ⅓ cup lemon juice, and zest. Stir the mixture well, and you'll notice it starts to curdle due to the acidity of the lemon juice. Allow to sit for 1 minute. Whisk in 2 eggs until smooth. Add the cooled melted butter and whisk until combined. Add wet mixture to flour mixture and stir until combined. Dough will be lumpy and bubbly.
- Toss 1 cup fresh or frozen blueberries in 1 teaspoon flour to evenly coat blueberries. Gently fold in blueberries.
- Fill each cupcake liner with the muffin batter. Bake in the preheated oven for 18 to 22 minutes or until the tops are lightly browned and a toothpick inserted into the center comes out clean. You can also check if the tops bounce back when lightly pressed, or use a thermometer to ensure the internal temperature reaches between 190 and 200 degrees Fahrenheit.
- Once baked, let the muffins cool on a rack for a few minutes before removing them from the pan. Enjoy them immediately or store them in an airtight container once completely cooled for up to 4 days.
Notes
Pastry flour or all-purpose flour Note: Choose your flour based on the texture you prefer for your muffins. If you like them light and fluffy with a slight flakiness, pastry flour is the way to go. For a sturdier, more substantial texture, opt for all-purpose flour. Whichever you choose, make sure to follow the flour measuring tip below to avoid using too much flour.
Flour Measuring Tip: For precise measurements, it’s important to avoid scooping flour directly from the container. Instead, use a spoon to gently fill your measuring cup. Then, level off the excess flour with a knife. This simple technique guarantees accurate amounts, resulting in consistent and delicious muffins every time you bake.
Milk Selection Note: We’ve extensively experimented with different types of milk in this recipe, such as cow’s milk, almond milk, and coconut milk. Each option produces delightful results, giving you the freedom to use whichever milk you prefer or have on hand without compromising on flavor.
