There is nothing quite like waking up to the sweet and tangy aroma of freshly baked lemon blueberry muffins, which is why I am thrilled to share this Lemon Blueberry Muffins Recipe with you. These muffins are the perfect balance of zesty lemon brightness and juicy blueberries wrapped in a tender, moist crumb that feels like a cozy morning hug. Whether you’re craving a quick breakfast, a midday snack, or an easy treat to impress guests, these muffins deliver on flavor and simplicity, making them a definite staple in your baking repertoire.
Ingredients You’ll Need
The beauty of this recipe is that it uses simple, everyday ingredients, each playing an essential role in creating those moist, flavorful muffins you’ll adore. From the tartness of lemon zest and juice to the creamy tang of Greek yogurt, every component adds a unique dimension to the taste, texture, and even the vibrant color of these treats.
- 2 cups all-purpose flour: The foundation that gives the muffins their structure and tenderness.
- 1 cup granulated sugar: Adds the perfect level of sweetness without overpowering the lemon and blueberries.
- 2 teaspoons baking powder: Helps the muffins rise beautifully and develop their soft texture.
- ½ teaspoon baking soda: Works alongside baking powder to create a light crumb.
- ¼ teaspoon salt: Balances the sweetness and enhances all the other flavors.
- 1 cup plain Greek yogurt: Adds moisture and a delightful slight tang that complements the lemon.
- 2 large eggs: Bind everything together and give the muffins a rich, fluffy consistency.
- ½ cup unsalted butter (melted and slightly cooled): Brings richness and tenderness to every bite.
- 1 tablespoon lemon zest: Packs a burst of fresh lemon flavor right into the batter.
- 2 tablespoons lemon juice: Enhances the bright citrus notes with natural acidity.
- 1 teaspoon vanilla extract: Rounds out the flavor for a well-balanced muffin.
- 1½ cups fresh or frozen blueberries: The star ingredient offering juicy pops of sweetness; if frozen, keep them unthawed for best results.
- 1 tablespoon flour (for tossing blueberries): Prevents blueberries from sinking to the bottom of the muffins during baking.
How to Make Lemon Blueberry Muffins Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 375°F and lining a 12-cup muffin tin with paper liners or lightly greasing each cup. This ensures that your muffins won’t stick and come out looking beautiful.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt. This step is key to evenly distributing all the leavening agents and seasoning so your muffins rise perfectly and taste just right.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk the Greek yogurt, eggs, melted butter (make sure it’s cooled to avoid cooking the eggs), lemon zest, lemon juice, and vanilla extract until the mixture is smooth and cohesive. This mixture will bring richness, moisture, and a tangy brightness that define this Lemon Blueberry Muffins Recipe.
Step 4: Combine Wet and Dry Mixtures
Gently fold the wet ingredients into the dry ingredients until just combined. It’s important not to overmix here because vigorous stirring can make the muffins dense instead of light and fluffy.
Step 5: Prepare Blueberries and Fold In
Toss the blueberries in 1 tablespoon of flour — this little trick keeps them evenly dispersed throughout the batter without sinking. Then fold the blueberries gently into the batter to avoid breaking them and turning the batter blue.
Step 6: Fill Muffin Cups and Bake
Divide the batter evenly among the muffin cups, filling each about ¾ full so they have room to rise without overflowing. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden and slightly springy to the touch.
Step 7: Cool
Allow the muffins to cool in the pan for 5 minutes — this helps them set and makes them easier to remove — then transfer to a wire rack to cool completely. This cooling step also prevents sogginess and keeps the texture just right.
How to Serve Lemon Blueberry Muffins Recipe
Garnishes
Enhance the fresh flavors with a simple dusting of powdered sugar, or for an extra zing, drizzle a lemon glaze made from powdered sugar and lemon juice on top. Fresh basil or mint leaves provide a surprising, bright herbaceous note that pairs wonderfully with blueberries and lemon.
Side Dishes
These muffins shine alongside a warm cup of tea or coffee, making your morning routine feel extra special. They’re also delightful served with a dollop of whipped cream or Greek yogurt and a handful of fresh berries for a light brunch.
Creative Ways to Present
For gatherings, arrange muffins on a tiered cake stand surrounded by fresh lemon slices and blueberry clusters to highlight their vibrant colors. You can also slice them horizontally and spread with lemon curd or cream cheese for a decadent twist.
Make Ahead and Storage
Storing Leftovers
Once cooled, keep leftover lemon blueberry muffins in an airtight container at room temperature. They will stay fresh and moist for up to 3 days — perfect for quick breakfasts or snacks throughout the week.
Freezing
If you want to save muffins for longer, freezing is the way to go. Wrap each muffin individually in plastic wrap and place them in a freezer bag. They can be frozen for up to 2 months and still taste just as wonderful when thawed.
Reheating
To enjoy a freshly baked taste, simply reheat your muffin in the microwave for 15 to 20 seconds or pop it in a preheated 350°F oven for 5 to 7 minutes. This brings back the moist crumb and warms up the burst of blueberries delightfully.
FAQs
Can I use frozen blueberries for this Lemon Blueberry Muffins Recipe?
Absolutely! Using frozen blueberries without thawing them first is actually best because it prevents the batter from turning completely blue and keeps pieces of fruit nicely dispersed.
How do I prevent the blueberries from sinking to the bottom?
Toss the blueberries in a tablespoon of flour before folding them into the batter. This light coating helps suspend the fruit throughout the muffins while baking.
Can I substitute Greek yogurt with something else?
You can use regular plain yogurt or sour cream as a substitute, but Greek yogurt adds extra moisture and tanginess that really complements the lemon in this recipe.
Is it possible to make this recipe gluten-free?
Yes, swap the all-purpose flour for a gluten-free flour blend with baking powder included. Just be mindful that the texture might be slightly different but still delicious!
What is the best way to add lemon flavor without making the muffins too sour?
Using both lemon zest and juice strikes the perfect balance: zest gives that bright aromatic lift, while juice offers a subtle citrus tang without overwhelming the sweetness.
Final Thoughts
There’s something truly special about this Lemon Blueberry Muffins Recipe that makes it a go-to favorite for so many occasions. The combination of tangy lemon and sweet blueberries nestled in a moist, tender crumb is an absolute crowd-pleaser and a comforting treat to enjoy anytime. I can’t wait for you to bake a batch, savor every bite, and share this simple joy with friends and family.
Print
Lemon Blueberry Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful recipe for lemon blueberry muffins featuring a moist Greek yogurt batter, fresh or frozen blueberries, and a refreshing lemon zest and juice flavor. Perfect for a quick breakfast or a sweet snack, these muffins are easy to prepare and bake to golden perfection.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon flour (for tossing blueberries)
Wet Ingredients
- 1 cup plain Greek yogurt
- 2 large eggs
- ½ cup unsalted butter, melted and slightly cooled
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Fruit
- 1½ cups fresh or frozen blueberries (if using frozen, do not thaw)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk the Greek yogurt, eggs, melted butter, lemon zest, lemon juice, and vanilla extract until the mixture is smooth and homogeneous.
- Combine Wet and Dry: Gently fold the wet ingredients into the dry ingredients just until combined; avoid overmixing to keep the batter light and tender.
- Prepare Blueberries: Toss the blueberries with 1 tablespoon of flour to prevent them from sinking and folding them gently into the batter.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about three-quarters full to allow room for rising.
- Bake Muffins: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean indicating they are fully baked.
- Cool: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Optional: These muffins taste delicious with a lemon glaze made from powdered sugar mixed with lemon juice drizzled on top once cooled.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days.
- Freezing: Muffins can be frozen for up to 2 months; thaw at room temperature before serving.
