Lemon Blueberry Muffins
Lemon blueberry muffins perfectly blend bright citrus and sweet, juicy berries. The zesty lemon adds a refreshing tang, balancing the sweetness of the blueberries, while the soft, moist texture makes each bite irresistible. With a golden, slightly crisp top and a tender crumb inside, consequently, these muffins can be served as a delightful breakfast or as a snack treat. Enjoy them warm with a touch of butter or as a grab-and-go bite full of fresh, fruity flavour.
In this blog post, you will learn how to make lemon blueberry muffins.
How to Make Lemon Blueberry Muffins
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt and set aside.
In a large bowl, beat together the softened butter, granulated sugar, lemon zest, and vanilla extract until it is smoother. Beat in one egg at a time making sure to scrape the sides of the bowl between eggs.
In a small bowl, whisk together the Greek yogurt and lemon juice until the mixture is smooth.
Pour the flour mixture and the Greek yogurt mixture into the wet ingredients alternating between the two. After each time you add a different mixture to the wet ingredients, beat the mixture together.
When the last bit of flour is incorporated, fold in the blueberries. Your batter will be very thick. Scoop the muffin batter into a greased muffin tray.
Bake in the oven for 19-21 minutes until a toothpick inserted either comes out clean or only a few crumbs are on it.
Remove from the oven and let them cool for about 5 minutes then remove them from the muffin tray and place them onto a cooling tray to continue to let them cool.
Storage
Let the lemon blueberry muffins cool completely before placing them into an airtight container for storage.
The muffins can be stored at room temperature for up to 2 days.
They can likewise be refrigerated for up to 1 week.
For longer storage, they can be stored in the freezer for up to 3 months.
To thaw, let the frozen muffins sit at room temperature until thawed then toast them or warm them in the microwave for about 20-30 seconds.
Ingredients
All-Purpose/Plain Flour: all-purpose flour is the base for these muffins.
Baking Powder: baking powder is the leavening agent.
Salt: salt enhances the flavour.
Unsalted Butter: butter adds richness and flavour.
Granulated Sugar: sugar sweetens the muffin batter.
Lemon Zest: lemon zest adds that lemon flavour we love in these muffins.
Vanilla Extract: vanilla extract adds extra flavour.
Eggs: eggs add structure and consequently bind the ingredients together.
Greek Yogurt: Greek yogurt also adds moisture for this recipe. Full fat is preferred, but you can use low-fat or 0% fat Greek yogurt.
Lemon Juice: lemon juice as well as the lemon zest adds lemon flavour. Freshly squeezed or lemon juice from the bottle can be used.
Blueberries: either frozen or fresh blueberries can be used. If using frozen blueberries, just be sure not to thaw before using. They add juiciness with every bite!
Tips
- Add 3 tbsp. of poppy seeds to add dietary fibre and healthy fats to your muffins.
Looking for more muffin recipes? Try my other recipes listed below!
- White Chocolate and Raspberry Muffins
- Chocolate Chip Muffins
- Blueberry Oatmeal Muffins
- Apple Cinnamon Muffins
- Banana Muffins
- Strawberry Muffins
Lemon Blueberry Muffins
Ingredients
- 3 c. all-purpose/plain flour
- 1 tbsp. baking powder
- 1 tsp. salt
- 1/2 c. butter unsalted
- 1 c. sugar granulated
- 1 tbsp. lemon zest
- 1 tsp. vanilla extract
- 2 eggs room temperature
- 1 c. Greek yogurt
- 1/3 c. lemon juice
- 1 1/2 c. frozen blueberries
Instructions
- Preheat the oven to 425℉/220℃/Gas Mark 7.
- In a medium bowl, whisk the all-purpose flour, baking powder, and salt together. Set aside.
- In a large bowl, beat the butter, granulated sugar, lemon zest, and vanilla extract together with an electric mixer. Beat the batter on medium speed until the batter is smooth. Add the first egg in and beat it into the mixture, making sure to scrape the sides down. Next add the second egg to the batter and beat that into the mixture.
- In a separate bowl, whisk together the Greek yogurt and lemon juice together until it is smooth.
- Alternating between the flour mixture and Greek yogurt mixture, pour the dry ingredients and Greek yogurt mixture into the wet mixture. Combine together until no more flour is seen. Do your best not to overmix.
- Add the blueberries to the batter and mix until just incorporated. It will be very thick.
- Pour the batter into the greased muffin tins and place into the oven. Bake for 5 minutes at the high heat, then decrease to 350℉/175℃/Gas Mark 4. Continue to bake for another 14-16 minutes or until a toothpick inserted can be and come out with very few crumbs or clean.
- Remove from the oven and let cool for 5-10 minutes then transfer to a cooling rack until cool.
Notes
Author: Sarah Young
In this blog post, you learned how to make lemon blueberry muffins.