Why You’ll Love These Muffins

  • Perfectly Moist and Fluffy: These muffins strike the perfect balance between soft and moist, thanks to the right mix of ingredients.

  • Bursting with Flavor: The combination of zesty lemon and sweet blueberries creates an irresistible taste.

  • Easy to Make: This foolproof recipe comes together in just a few simple steps.

  • Great for Any Occasion: Whether you need a grab-and-go breakfast, a bake sale treat, or a comforting snack, these muffins are always a hit.

Ingredients You’ll Need

Dry Ingredients:

  • 2 cups all-purpose flour

  • 3/4 cup granulated sugar

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

Wet Ingredients:

  • 1/2 cup unsalted butter, melted and slightly cooled

  • 2 large eggs

  • 1 cup plain Greek yogurt or buttermilk

  • 1 teaspoon vanilla extract

  • Zest of 2 lemons

  • 1/4 cup fresh lemon juice

Add-Ins:

  • 1 and 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)

  • 1 tablespoon flour (for coating blueberries to prevent sinking)

Optional Topping:

  • 2 tablespoons coarse sugar for a crunchy muffin top

  • Lemon glaze (1/2 cup powdered sugar + 1 tablespoon lemon juice)

Step-By-Step Instructions

Step 1: Preheat and Prepare

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk together the melted butter, eggs, Greek yogurt (or buttermilk), vanilla extract, lemon zest, and lemon juice until smooth.

Step 4: Combine Wet and Dry Mixtures

Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix, as this can lead to dense muffins.

Step 5: Fold in Blueberries

Toss the blueberries with 1 tablespoon of flour to prevent them from sinking. Gently fold them into the batter.

Step 6: Fill Muffin Cups

Spoon the batter evenly into the muffin cups, filling each about 3/4 full. Sprinkle coarse sugar on top if desired.

Step 7: Bake to Perfection

Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.

Step 8: Drizzle with Lemon Glaze (Optional)

For extra lemony goodness, mix powdered sugar with lemon juice to create a simple glaze. Drizzle over the cooled muffins.

Tips for the Best Lemon-Blueberry Muffins

  • Don’t Overmix: Overmixing the batter can lead to dense muffins. Mix just until the ingredients are combined.

  • Use Fresh Lemon Zest and Juice: The fresh zest enhances the lemon flavor significantly.

  • Coat Blueberries in Flour: This prevents them from sinking to the bottom.

  • Test for Doneness: Insert a toothpick in the center of a muffin—if it comes out clean, they’re done!

  • Store Properly: Keep muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Frequently Asked Questions (FAQs)

1. Can I Use Frozen Blueberries Instead of Fresh?

Yes! If using frozen blueberries, do not thaw them before adding to the batter, as this can lead to excessive bleeding of color.

2. Can I Substitute Greek Yogurt?

Absolutely. You can use buttermilk, sour cream, or even plain regular yogurt as a substitute for Greek yogurt.

3. How Can I Make These Muffins Healthier?

To make a healthier version, try substituting half of the all-purpose flour with whole wheat flour and reducing the sugar slightly. You can also use honey or maple syrup instead of sugar.

4. Why Did My Muffins Turn Out Dense?

Dense muffins are often caused by overmixing the batter or using too much flour. Be sure to measure your flour correctly and mix the batter gently.

5. Can I Make Mini Muffins Instead?

Yes! To make mini muffins, use a mini muffin tin and reduce the baking time to about 10-12 minutes.

6. How Can I Store and Freeze These Muffins?

Store muffins in an airtight container at room temperature for up to 3 days. To freeze, wrap them individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months—just thaw at room temperature before enjoying.

7. Can I Add Other Ingredients?

Of course! You can add chopped nuts, a sprinkle of cinnamon, or even a handful of shredded coconut for extra texture and flavor.

Final Thoughts

These lemon-blueberry muffins are a delightful combination of tangy, sweet, and soft textures. Whether you’re making them for a weekend brunch or as a treat for your family, they are guaranteed to be a hit. Try this recipe today and experience the perfect burst of citrus and berry bliss!