If you have a soft spot for zesty, sweet, and fruity treats, then this Lemon Blueberry Muffins Recipe is going to be your new best friend. Imagine biting into a warm, fluffy muffin bursting with juicy blueberries and bright lemony zest that instantly lifts your spirits. These muffins are not only a perfect morning pick-me-up but also a delightful snack that pairs beautifully with a cup of tea or coffee. Best of all, they’re surprisingly simple to make, packing incredible flavor and that homemade comfort we all crave.
Ingredients You’ll Need
These ingredients come together to create the perfect balance of fluffy texture, sweet and tangy flavor, and colorful appeal. Each one plays an essential role in turning simple pantry staples into a batch of memorable muffins.
- 3 cups all-purpose flour: Provides the structure and body for the muffins, giving them a light yet sturdy crumb.
- 1 1/2 cups sugar: Sweetens the muffins just right without overpowering the tangy lemon and fresh blueberries.
- 1 teaspoon salt: Enhances all the flavors and balances the sweetness beautifully.
- 4 teaspoons baking powder: Acts as a leavening agent that makes the muffins rise to fluffy perfection.
- 1/4 cup vegetable oil: Adds moisture and tenderness, keeping the muffins soft for days.
- 1/2 cup unsalted butter, melted: Contributes richness and depth of flavor while adding a delicate crumb.
- 1 teaspoon vanilla extract: Rounds out the flavor profile with warm, sweet notes that complement the lemon and berries.
- 2 teaspoons lemon extract: Delivers that unmistakable, bright lemon burst that defines this recipe.
- 1 cup whole milk: Moistens the batter and helps everything blend smoothly.
- 2 large eggs: Bind the ingredients together while adding a little lift and richness.
- Zest of 1 lemon: Intensifies the fresh lemon flavor with natural oils packed into the peel.
- 2 cups fresh blueberries: The stars of the show, these add sweet juiciness and popping bursts in every mouthful.
How to Make Lemon Blueberry Muffins Recipe
Step 1: Prepare Your Oven and Muffin Tin
Start by preheating your oven to 400°F (200°C) so it’s perfectly hot by the time you’re ready to bake. Next, grab your muffin tin and either spray it generously with a nonstick spray, line it with paper or foil liners, or pop in reusable silicone cups. This step ensures your muffins pop out cleanly once baked, making cleanup a breeze.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together your all-purpose flour, sugar, salt, and baking powder. This combination is the foundation of your muffin batter, bringing that ideal balance of rise, sweetness, and a little savory edge that’ll make every bite interesting.
Step 3: Combine the Wet Ingredients
Using a stand mixer with a paddle attachment or a whisk, blend together the vegetable oil, melted butter, vanilla extract, lemon extract, whole milk, eggs, and freshly grated lemon zest. Mix just until everything is combined to keep your batter light and fluffy without overworking it.
Step 4: Fold in the Blueberries
Gently fold the fresh blueberries into the batter using a flexible spatula. Take care during this step — you want to incorporate the berries without mashing them, so you get those delightful bursting pockets of juicy flavor in your muffins.
Step 5: Fill the Muffin Cups
Spoon the batter into your prepared muffin cups, filling each one about three quarters full. This will give your muffins room to rise and develop a nice golden top without spilling over the edges.
Step 6: Bake to Perfection
Place your muffin tin in the oven and bake for 20 to 25 minutes. You’ll know they’re done when the tops are golden brown and a toothpick inserted into the center comes out clean. Your kitchen will be filled with the irresistible scent of lemon and baked blueberries during this magical baking time.
Step 7: Cool and Enjoy
Once out of the oven, let your muffins cool completely before digging in. This cool-down allows the flavors to settle and the crumb to set. Any leftovers can be stored in an airtight container, keeping their fresh taste for up to three days.
How to Serve Lemon Blueberry Muffins Recipe
Garnishes
For a simple yet elegant touch, dust your muffins lightly with powdered sugar or add a thin lemon glaze made from lemon juice and powdered sugar. A small sprig of fresh mint or a few extra fresh blueberries on top can also make each muffin feel special and inviting.
Side Dishes
Lemon Blueberry Muffins Recipe pairs wonderfully with a creamy yogurt or a dollop of mascarpone cheese. For something heartier, try them alongside fresh fruit salad or a bowl of oatmeal to round out your breakfast or brunch spread.
Creative Ways to Present
Try serving these muffins in a rustic wooden basket lined with a cheerful, colorful napkin to brighten your table. For gatherings, arrange them on a tiered stand sprinkled with lemon zest and extra berries for a festive and visually stunning display.
Make Ahead and Storage
Storing Leftovers
To keep your muffins fresh, place them in an airtight container at room temperature. They stay soft and delicious for about three days, making them perfect for enjoying throughout the week without losing flavor or texture.
Freezing
If you want to keep these Lemon Blueberry Muffins Recipe handy for longer, pop them in the freezer. Wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. They will keep well for up to three months and are ideal for quick breakfasts or snacks on busy days.
Reheating
When ready to enjoy frozen muffins, let them thaw at room temperature or warm them gently in the microwave for about 20 seconds. This brings back that fresh-baked softness and flavor, almost like they just came out of your oven.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work well, but be sure to add them directly from the freezer to the batter without thawing to prevent the color from bleeding and the batter turning blue.
How do I prevent blueberries from sinking in the muffins?
To keep blueberries evenly distributed, toss them in a little flour before folding them into the batter. This light coating helps suspend the berries and prevents them from sinking to the bottom.
Can I substitute lemon extract with fresh lemon juice?
Fresh lemon juice adds brightness but lacks the concentrated flavor of lemon extract. You can use fresh juice but reduce other liquids slightly, and consider adding extra lemon zest for a punchier lemon taste.
Are these muffins suitable for freezing and reheating?
Yes, these muffins freeze beautifully and can be reheated quickly in a microwave or oven, making them great for meal prep or busy mornings.
What if I want a healthier version?
You can experiment by replacing white sugar with honey or maple syrup, and using whole wheat flour instead of all-purpose, though the texture and rise might be slightly different but still delicious.
Final Thoughts
Once you make this Lemon Blueberry Muffins Recipe, it’s sure to become a kitchen classic you return to again and again. The way the lemon brightness pairs with the sweet blueberries feels like sunshine in muffin form, brightening any morning or snack time. Give it a go and watch these muffins quickly become your favorite homemade treat to share with loved ones.
Print
Lemon Blueberry Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 20 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these moist and flavorful Lemon Blueberry Muffins, bursting with fresh blueberries and a bright lemon zest. Perfect for breakfast or a tasty snack, these muffins combine the sweetness of blueberries with the zesty freshness of lemon in every bite.
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 Oven: Preheat your oven to 400°F (200°C). Prepare your muffin tin by spraying it with nonstick spray, or use paper or tin foil liners, or reusable silicone baking cups to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder until evenly mixed. Set aside.
- Mix Wet Ingredients: In a stand mixer fitted with the paddle attachment, combine the vegetable oil, melted butter, vanilla extract, lemon extract, milk, eggs, and lemon zest. Mix on low speed until just combined, being careful not to overmix.
- Fold in Blueberries: Using a flexible spatula, gently fold the fresh blueberries into the batter, taking care not to crush them to maintain their shape and juiciness.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. This amount should make approximately 20 muffins, depending on the size of your muffin cups.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Store: Remove the muffins from the oven and allow them to cool completely in the tin before removing. Store leftover muffins in an airtight container for up to 3 days to maintain freshness.
Notes
- For the freshest flavor, use fresh blueberries instead of frozen to prevent excess moisture in the batter.
- Do not overmix the batter to keep muffins light and fluffy.
- Line your muffin tin with paper or silicone liners for easier cleanup and removal.
- These muffins freeze well; wrap individually and store in an airtight container for up to 2 months.
- You can substitute whole milk with buttermilk for a tangier flavor and softer crumb.
