If you crave a perfect balance of zesty brightness and sweet juiciness, this Lemon Blueberry Muffins Recipe will quickly become one of your go-to treats. Bursting with fresh blueberries and infused with refreshing lemon zest and extract, these muffins offer a tender crumb and golden crust that’s simply irresistible. They’re the kind of baked good that feels like a warm hug on a cool morning or a delightful pick-me-up with afternoon tea. Whether you’re baking for a family breakfast, a brunch with friends, or just a sweet snack, these muffins deliver comfort and joy in every bite.
Ingredients You’ll Need
Creating these delightful muffins calls for simple, everyday ingredients that come together beautifully to create the perfect flavor, texture, and color. Each item plays an important role in delivering that soft, moist crumb with bright pops of blueberry and lemon.
- 3 cups all-purpose flour: The base that gives structure to your muffins.
- 1 1/2 cups sugar: Adds just the right sweetness to balance the tart lemon and juicy blueberries.
- 1 teaspoon salt: Enhances all the flavors, making them pop just right.
- 4 teaspoons baking powder: The leavening agent to help your muffins rise and become airy.
- 1/4 cup vegetable oil: Keeps the muffins moist and tender.
- 1/2 cup unsalted butter, melted: Adds richness and a subtle buttery flavor.
- 1 teaspoon vanilla extract: Deepens the aroma and complements the lemon perfectly.
- 2 teaspoons lemon extract: Gives a concentrated, vibrant lemon flavor that brightens every bite.
- 1 cup whole milk: Adds moisture and helps with the tender crumb.
- 2 large eggs: Bind the ingredients together and add stability.
- Zest of 1 lemon: Fresh, natural lemon oils bring an irresistible brightness.
- 2 cups fresh blueberries: Juicy bursts of sweetness that contrast beautifully with the zesty lemon.
How to Make Lemon Blueberry Muffins Recipe
Step 1: Preheat the Oven
Start by warming your oven to 400°F (200°C), setting the perfect temperature for achieving that golden, slightly crisp top. Prepare your muffin tins with nonstick spray or line with paper, tin foil, or reusable silicone muffin cups to make removal easy after baking.
Step 2: Mix the Dry Ingredients
In a spacious mixing bowl, whisk together the flour, sugar, salt, and baking powder. This combination ensures an even distribution of the leavening agent so every muffin will rise uniformly with a light, fluffy texture.
Step 3: Combine the Wet Ingredients
Using a stand mixer fitted with the paddle attachment on low speed, blend together the vegetable oil, melted butter, vanilla extract, lemon extract, whole milk, eggs, and fresh lemon zest. Stir just until everything comes together. This mix provides moisture and layers of rich, fresh citrus and vanilla flavor.
Step 4: Fold in the Blueberries
Gently fold in the fresh blueberries with a flexible spatula, being careful not to smash them. This delicate step preserves the berries’ shape so each muffin gets juicy pockets of blueberry throughout.
Step 5: Fill the Muffin Tin
Divide the batter evenly among the muffin cups, filling each about three-quarters full. This portioning usually yields roughly 20 muffins depending on your muffin tin size, perfect for sharing or storing.
Step 6: Bake
Bake the muffins in your preheated oven for 20-25 minutes. Look for beautifully golden tops and test doneness by inserting a toothpick into the center—it should come out clean or with just a few moist crumbs attached.
Step 7: Cool and Serve
Allow the muffins to cool completely in the tin or on a wire rack before serving. This resting period helps set the texture and flavor, making each bite perfect.
How to Serve Lemon Blueberry Muffins Recipe
Garnishes
Sprinkle a pinch of powdered sugar right before serving for a delicate, sweet finish. For an extra lemony punch, add a tiny wedge of fresh lemon or a dollop of lemon curd on the side—it’s a simple way to elevate your presentation and flavor.
Side Dishes
These muffins pair wonderfully with a cup of hot tea, freshly brewed coffee, or a chilled glass of milk. For a heartier brunch, try serving them alongside scrambled eggs and fresh fruit for a balance of sweet and savory.
Creative Ways to Present
Try slicing the muffins in half and toasting them lightly—then spread with butter or cream cheese for a delightful twist. You can also transform leftover muffins into an easy breakfast parfait by layering crumbled muffin pieces with yogurt and fresh berries.
Make Ahead and Storage
Storing Leftovers
Store your leftover muffins in an airtight container at room temperature to keep them soft and moist for up to 3 days. If you’re planning to eat them soon after baking, this method keeps them fresh without drying out.
Freezing
For longer storage, individually wrap each muffin in plastic wrap or aluminum foil, then place them in a freezer-safe bag. Frozen muffins maintain their taste and texture for up to 3 months, so you can enjoy the Lemon Blueberry Muffins Recipe anytime you crave a treat.
Reheating
Reheat thawed muffins in a preheated 350°F (175°C) oven for about 10 minutes or microwave for 20-30 seconds. This brings back that freshly baked softness and warmth, making them taste like they just came out of your oven.
FAQs
Can I use frozen blueberries instead of fresh for this Lemon Blueberry Muffins Recipe?
Yes! Frozen blueberries work well, too. Just gently fold them in while still frozen to prevent the batter from turning purple, and avoid thawing them beforehand which can make the batter watery.
Is it possible to make these muffins gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum to keep the texture similar. Keep an eye on baking time as gluten-free flours can bake a little differently.
Can I substitute the lemon extract with fresh lemon juice?
You can replace lemon extract with fresh lemon juice, but the flavor will be less concentrated. If you decide to use lemon juice, consider reducing the milk slightly to balance the liquid ratio.
How do I prevent blueberries from sinking to the bottom?
Coat your blueberries lightly with a spoonful of flour before folding them into the batter. This helps suspend the berries evenly throughout your muffins rather than settling at the bottom.
Can these muffins be made dairy-free?
Yes! Swap out the butter for a dairy-free margarine or coconut oil and use a plant-based milk such as almond or oat milk. The texture might vary slightly but the muffins will still be delicious.
Final Thoughts
I wholeheartedly encourage you to give this Lemon Blueberry Muffins Recipe a try—it’s a brilliant way to brighten any morning or delight your taste buds with a burst of fresh flavor. The balance of lemon zesty freshness and sweet blueberry juiciness creates an unbeatable pairing that’s truly comforting and delicious. Once you make them, these muffins are sure to become a beloved favorite in your baking repertoire.
Print
Lemon Blueberry Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 35 minutes
- Yield: 20 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These Lemon Blueberry Muffins are a delightful combination of zesty lemon and juicy fresh blueberries, baked to golden perfection. Perfect for breakfast or a sweet snack, they are moist, flavorful, and easy to make with simple ingredients.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon salt
- 4 teaspoons baking powder
Wet Ingredients
- 1/4 cup vegetable oil
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 teaspoons lemon extract
- 1 cup whole milk
- 2 large eggs
- Zest of 1 lemon
Fruit
- 2 cups fresh blueberries
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Prepare your muffin tin by spraying it with nonstick spray or lining it with paper, tin foil liners, or reusable silicone baking cups for easy removal.
- Mix the Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, sugar, salt, and baking powder. Stir these together and set aside.
- Combine the Wet Ingredients: In a stand mixer fitted with the paddle attachment, combine the vegetable oil, melted unsalted butter, vanilla extract, lemon extract, whole milk, eggs, and lemon zest. Mix on low speed until the ingredients are just combined and smooth.
- Fold in the Blueberries: Gently fold in the fresh blueberries using a flexible spatula, being careful not to crush the berries to maintain their shape and juiciness.
- Fill the Muffin Tin: Spoon the batter into the prepared muffin cups, filling each about three-quarters full. This should make approximately 20 muffins depending on the size of your muffin tin.
- Bake: Bake the muffins in the preheated oven for 20 to 25 minutes. The muffins are done when the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the muffins from the oven and allow them to cool completely before serving. Store any leftovers in an airtight container for up to 3 days to maintain freshness.
Notes
- For easier cleanup and perfect muffins, use muffin liners.
- Be gentle when folding in blueberries to avoid turning the batter purple or crushing the fruit.
- Make sure not to overmix the batter once the wet and dry ingredients are combined to keep muffins light and fluffy.
- Leftover muffins can be frozen for up to 2 months; thaw before serving.
- You can substitute fresh blueberries with frozen ones, but do not thaw them before adding to the batter.
