Delightful lemon blueberry muffins that are bursting with lemon flavor and loaded with juicy blueberries. Served either as breakfast or snacks, or even dessert, with or without toppings, these are truly the best lemon blueberry muffins I have ever had.
I don’t think the citrus season is sneaking around us until my aunt handed me a whole bag of homegrown lemons yesterday. It’s still cold around where I am living and no sunshine yet, though I still believe spring is coming.
When life gives you lemon, make as many lemony desserts as you can. I’ve made lemon pound cakes, lemon coconut tart and lemon curd last year from those lemons my aunt gave me (thanks auntie!), and absolutely love the fresh flavor they had to offer. I also love the lemon and blueberry combination, so a delightful muffin recipe is what I have for you today.
SOFT AND TENDER LEMON BLUEBERRY MUFFINS
I like to use both melted butter and oil in this recipe. Butter for richer taste and delicate crumb, and oil for fluffiness and moisture. For the best lemon flavor, I recommend using both lemon zest and lemon juice in the batter. Mixing lemon zest with sugar before mixing with other ingredients is my little trick for bringing out lemon flavor in baked goods.
Top these lemon blueberry muffins the way you want. You can top them with lemon glaze or with streusel, but basically they are good on their own. Your senses will be nourished with the fresh aroma and taste of tart lemon, juicy blueberries that compliments the tart in soft and tender sweet muffins.
Here are some ideas to top these muffins:
Lemon glaze: Combine 1 cup powdered sugar (sifted) and 2-3 tablespoons lemon juice and mix well until you achieve a pourable consistency.
Streusel: One of the best crumb toppings for muffins. In a medium bowl, combine 1/4 cup (35g) all-purpose flour, 2 tablespoons (50g) light brown sugar (or granulated sugar) and mix well. Use your fingers to rub 2 tablespoons of cold unsalted butter cubes into the flour sugar mixture until all of the butter is in small pieces and the mixture resembles crumble. Divide the streusel between the muffin batter then bake.
HOW TO MAKE LEMON BLUEBERRY MUFFINS
These muffins can be made in about 10 minutes.
Combine the dry ingredients. In a large bowl, combine the sifted flour, baking powder, baking soda, and salt.
Mix together the wet ingredients. In a mixing bowl, add sugar and lemon zest and mix for 15 seconds. Then whisk in melted butter, oil, egg, sour cream, whole milk, lemon juice and vanilla extract until just combined. You can do this by hand with a whisk or with a hand mixer.
Combine the two. Pour the wet ingredients over the dry ingredients and carefully stir with a wooden spoon or a rubber spatula until the two mixtures are just combined. The batter will be thick and a little lumpy. That’s ok. Don’t overmix. Carefully fold in the blueberries.
Bake. Fill lined muffin cups evenly with batter, a little more than 3/4 of the way full. Place in a 375°F/190°C oven, and bake for 18-23 minutes! That’s it.
If you make these Red Velvet Crinkle Cookies, let me know by tagging me on Instagram or tell me all about it in the comments section down below. Happy baking 🙂
More Muffins Recipes:
Lemon Blueberry Muffins
- 1 3/4 cups (228g) all-purpose flour, sifted
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (150g) granulated sugar
- 1-2 tablespoons lemon zest
- 1/4 cup (28g) unsalted butter, melted
- 1/3 cup (80ml) vegetable oil, or canola, sunflower
- 2 large eggs, room temperature
- 1/2 cup (120ml) whole milk
- 1/2 cup (125g) sour cream, or Greek yogurt
- 1 teaspoon (5ml) vanilla extract
- 3 tablespoons (45 ml) fresh squeezed lemon juice, add 1 tablespoon extra if you like sour taste
- 1 cup (190g) fresh or frozen blueberries
- Preheat oven to 375°C/190°F degrees. Butter 12 muffin cups or line them with liner papers.
- In a large bowl, combine sifted flour, baking powder, baking soda and salt. Set aside.
- In a large mixing bowl, add sugar and lemon zest and mix for 15 seconds. Then whisk in melted butter, oil, egg, sour cream, whole milk, lemon juice and vanilla extract until just combined. You can do this by hand with a whisk or with a hand mixer.
- Pour the wet ingredients over the dry ingredients and carefully stir with a wooden spoon or a rubber spatula until the two mixtures are just combined. The batter will be thick and a little lumpy. Don't overmix. Carefully fold in the blueberries.
- Divide the batter evenly between the muffin cups (filling 3/4 full). Add streusel if desired (read my post). Bake for 18-23 minutes or until a toothpick inserted into the center of the muffin comes out clean. Cool for 10 minutes and then move to a wire rack to cool completely.
- Once muffins are cooled, add glaze if desired. Muffins are best the same day they are made but can be stored in an airtight container in the fridge for up to 3 days, or they can be frozen for up to 2 months.