Lemon Blueberry Muffins Recipe
If you’re looking for a delightful treat that perfectly balances sweet bursts of fresh fruit with a bright citrusy zing, these Lemon Blueberry Muffins are just what you need. Bursting with juicy blueberries nestled in moist, tender crumb, and enlivened by the fresh zest of lemon, this recipe delivers a simple yet unforgettable flavor combo. Whether it’s a cozy weekend breakfast or an afternoon snack, these muffins bring a fresh and sunny vibe to any table, inviting you to savor every bite.
Ingredients You’ll Need
The beauty of Lemon Blueberry Muffins lies in their simplicity. Each ingredient plays a crucial role in creating the perfect texture and vibrant flavor, making this recipe approachable yet incredibly satisfying.
- 2 cups all-purpose flour: The base that gives the muffins their soft, tender structure.
- ½ cup sugar: Adds just the right amount of sweetness without overpowering the fruit.
- 1 tbsp baking powder: Ensures those muffins rise beautifully and stay fluffy.
- ½ cup milk: Keeps the batter moist and helps blend the flavors together.
- ⅓ cup vegetable oil: Provides a tender crumb and keeps your muffins moist for days.
- 1 egg: Binds everything together and adds richness to the batter.
- 1 cup blueberries: Fresh or frozen, these juicy bursts are the stars of the show.
- Zest of 1 lemon: Brings a bright, citrusy pop that perfectly complements the blueberries.
How to Make Lemon Blueberry Muffins
Step 1: Preheat your oven
Start by setting your oven to 375°F (190°C). This ensures it’s at the perfect temperature so the muffins bake evenly and develop a lovely golden crust.
Step 2: Combine dry ingredients
In a large bowl, whisk together the all-purpose flour, sugar, and baking powder. This dry mixture forms the backbone of your muffins, giving them their structure and subtle sweetness.
Step 3: Mix the wet ingredients
In a separate bowl, blend the milk, vegetable oil, and egg until smooth. This wet mixture will add moisture and richness, preventing your muffins from drying out.
Step 4: Bring it all together
Pour the wet ingredients into the bowl of dry ingredients and stir gently until just combined. Be careful not to overmix — a few lumps are okay! Overmixing can lead to tough muffins rather than soft ones.
Step 5: Fold in blueberries and lemon zest
Carefully fold in the fresh blueberries and the fragrant zest of one lemon. The blueberries will burst with juicy sweetness, while the lemon zest adds that unmistakable citrus sparkle you’ll love.
Step 6: Bake to perfection
Spoon the batter into a muffin tin lined with paper cups or lightly greased to prevent sticking. Fill each cup about two-thirds full, then bake for 18 to 20 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
How to Serve Lemon Blueberry Muffins
Garnishes
For an extra special touch, sprinkle a little coarse sugar on top before baking for a sweet, crunchy crust. After baking, a light dusting of powdered sugar can make them look irresistible and add a subtle sweetness that complements the tangy lemon.
Side Dishes
These muffins shine on their own but pair wonderfully with a dollop of Greek yogurt or a smear of cream cheese. Fresh fruit and a cup of hot tea or coffee complete the experience, turning a simple snack into a leisurely, satisfying treat.
Creative Ways to Present
Turn your Lemon Blueberry Muffins into a charming brunch centerpiece by arranging them on a tiered stand alongside fresh berries and edible flowers. You can also split them open and spread with lemon curd for a bright and indulgent twist that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Store your Lemon Blueberry Muffins in an airtight container at room temperature for up to 2 days to keep them moist and fresh. If you want them to last longer, refrigeration helps extend their shelf life to about a week.
Freezing
These muffins freeze beautifully. Wrap them individually in plastic wrap or place them in a zip-top bag, then freeze for up to 3 months. When you’re ready to enjoy one, just thaw at room temperature or warm gently in the oven.
Reheating
To bring your muffins back to life, heat them in a preheated oven at 325°F (160°C) for about 10 minutes, or microwave for 20-30 seconds. This warms the muffins without drying them out, making them taste freshly baked again.
FAQs
Can I use frozen blueberries for Lemon Blueberry Muffins?
Absolutely! Frozen blueberries work perfectly. Just toss them in a little flour before folding into the batter to prevent them from sinking to the bottom.
How do I prevent my muffins from being dense?
Be sure not to overmix the batter. Stir just until the ingredients come together. Overmixing can develop the gluten too much, leading to dense muffins.
Can I substitute the vegetable oil for butter?
Yes, melted butter can be used in place of vegetable oil. It will add a richer flavor but might make the muffins a little denser, so adjust accordingly.
What’s the best way to zest a lemon?
Use a microplane or a fine grater to zest only the outer yellow layer of the lemon, avoiding the bitter white pith underneath for the best flavor.
Can I make these muffins vegan?
Sure! Replace the egg with a flaxseed or chia egg, and use a plant-based milk to make these muffins vegan-friendly without sacrificing taste.
Final Thoughts
These Lemon Blueberry Muffins have quickly become one of my all-time favorite recipes to bake and share. Their beautiful balance of tangy lemon and sweet blueberries creates a mood-lifting treat any time of day. I encourage you to try making them soon — they’re incredibly simple yet utterly delicious. Your kitchen will smell heavenly, and I promise each bite will bring a little joy to your day.
