If you are looking for a delightful treat that combines the brightness of citrus with the natural sweetness of fresh fruit, this Lemon Blueberry Muffins Recipe is going to be your new go-to. Bursting with juicy blueberries and zesty lemon flavor, these muffins are perfectly moist with a tender crumb that simply melts in your mouth. Whether you’re baking for a brunch, an afternoon snack, or a cozy breakfast, this recipe strikes the perfect balance between refreshing and comforting, making it an absolute crowd-pleaser every single time.
Ingredients You’ll Need
The magic behind this Lemon Blueberry Muffins Recipe lies in its simplicity. Each ingredient plays a key role: flour and baking powder give the muffins their structure and rise, while butter and oil keep them tender and moist. The fresh blueberries add bursts of juiciness, and the lemon zest and extract provide that essential zing, brightening up the overall flavor. Here’s everything you’ll need to gather before diving in:
- 3 cups all-purpose flour: The base of your muffins, giving them body and bite.
- 1 1/2 cups sugar: Sweetness that balances the tartness of lemon and blueberries perfectly.
- 1 teaspoon salt: Enhances all the flavors and keeps the sweetness in check.
- 4 teaspoons baking powder: The leavening agent responsible for a light and fluffy texture.
- 1/4 cup vegetable oil: Helps keep the muffins tender and moist without weighing them down.
- 1/2 cup unsalted butter, melted: Adds richness and depth of flavor.
- 1 teaspoon vanilla extract: Rounds out the flavor profile with a subtle sweetness.
- 2 teaspoons lemon extract: Amplifies the lemony brightness in every bite.
- 1 cup whole milk: Adds moisture and helps bind the ingredients together.
- 2 large eggs: Provide structure and help create a tender crumb.
- Zest of 1 lemon: Fresh, zingy lemon flavor that truly makes these muffins sing.
- 2 cups fresh blueberries: Juicy little pockets of flavor that make every bite so exciting.
How to Make Lemon Blueberry Muffins Recipe
Step 1: Preheat the Oven
Set your oven to 400°F (200°C) to get it nice and hot. Preparing your muffin tin well is essential here—spray it with nonstick spray or line it with paper, tin foil liners, or even reusable silicone cups, depending on your preference. This makes sure your muffins release easily without a fuss.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the flour, sugar, salt, and baking powder. This mixture forms the foundation for your muffins’ structure and sweetness. Once combined, set this aside—these dry ingredients will soon meet the wet ingredients to create the batter magic.
Step 3: Combine the Wet Ingredients
Using a stand mixer fitted with a paddle attachment (or by hand if you prefer), mix together the vegetable oil, melted butter, vanilla extract, lemon extract, whole milk, eggs, and lemon zest. Mix on a low speed until everything is just combined—overmixing here can make muffins tough, so keep it gentle and quick.
Step 4: Fold in the Blueberries
This is where things get exciting! Gently fold in the fresh blueberries using a flexible spatula. Take care not to crush the berries, as those explosions of color and flavor throughout the batter are part of what makes these muffins truly special and eye-catching.
Step 5: Fill the Muffin Tin
With your batter ready, spoon it into the prepared muffin cups, filling each about 3/4 full. This amount of filling will perfectly yield about 20 muffins, depending on your muffin tin size. The batter should look thick but scoopable—just right for baking beautifully domed tops.
Step 6: Bake
Pop your muffin tin into the center of the oven and bake for 20 to 25 minutes. Keep an eye out for golden brown muffin tops and poke the center with a toothpick to check if it comes out clean. This signals your muffins are perfectly baked and ready to come out.
Step 7: Cool and Serve
Once baked, let your muffins rest in the tin for a few minutes before transferring them to a wire rack to cool completely. Cooling helps them set and gives you the ideal texture to enjoy. Now, your Lemon Blueberry Muffins Recipe is ready to be served fresh and enjoyed!
How to Serve Lemon Blueberry Muffins Recipe
Garnishes
A light dusting of powdered sugar adds a delicate sweetness and makes these muffins look as good as they taste. For an extra touch, try drizzling a simple lemon glaze over the tops, made from powdered sugar and fresh lemon juice, to highlight the citrus notes beautifully.
Side Dishes
Lemon blueberry muffins are fantastic on their own but can be elevated with some creamy whipped butter or a smear of honey cream cheese. Pair them with a cup of hot tea or freshly brewed coffee to balance the fruity brightness with comforting warmth.
Creative Ways to Present
For brunch or a special occasion, serve these muffins alongside fresh berries and yogurt parfaits layered with granola. You can also slice them horizontally and use them as a base for mini breakfast sandwiches with cream cheese and smoked salmon or a dollop of ricotta and fresh herbs for a savory twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover muffins in an airtight container at room temperature for up to 3 days. This helps keep them moist and prevents them from drying out. If you expect to enjoy them longer, refrigeration is possible but can make them a little drier, so wrap them tightly.
Freezing
You can freeze these muffins to savor fresh flavor any time. Wrap them individually in plastic wrap and place them in a freezer-safe bag or container. Frozen muffins maintain their flavor and texture for up to 2 months, making it super convenient to enjoy your Lemon Blueberry Muffins Recipe whenever you wish.
Reheating
To reheat, simply remove any wrapping and warm a muffin in the microwave for about 20 seconds, or in a toaster oven at 350°F for 5 to 7 minutes. This refreshes the muffin’s softness while reviving that wonderful lemon aroma.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Just make sure to thaw and drain them well to prevent extra moisture from making the batter too runny. Folding them in gently helps keep the muffins from turning purple.
What can I substitute for lemon extract?
If you don’t have lemon extract on hand, vanilla extract will still work, though the lemon flavor won’t be as intense. Alternatively, add a bit more lemon zest or some fresh lemon juice to boost the citrus punch.
How do I prevent blueberries from sinking to the bottom?
To keep blueberries suspended in the batter, toss them lightly in a tablespoon of flour before folding them in. This coating helps distribute them evenly throughout the muffins.
Can I make this recipe gluten-free?
Yes! Swap the all-purpose flour for a gluten-free blend designed for baking. Make sure it includes xanthan gum or another binder, so your muffins hold together beautifully.
Is it possible to make these muffins vegan?
With some adjustments, yes. Replace eggs with flax eggs or chia eggs, use a plant-based milk such as almond or oat milk, and substitute butter with vegan butter or coconut oil. The texture might differ slightly but still delicious.
Final Thoughts
Baking this Lemon Blueberry Muffins Recipe is like inviting sunshine into your kitchen with every bite. It’s a wonderful mix of sweet and tangy that brings smiles to family and friends alike. Don’t hesitate to give this recipe a try and make it your own—it’s truly a joyful experience worth sharing.
Print
Lemon Blueberry Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 20 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Delight in these moist and flavorful Lemon Blueberry Muffins, perfectly balanced with a zesty lemon tang and burst of fresh blueberries. Ideal for breakfast or a sweet snack, these muffins are easy to make and bake to golden perfection in just 35 minutes.
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 the Oven: Preheat your oven to 400°F (200°C). Prepare your muffin tin by spraying it with nonstick spray, or line with paper, tin foil liners, or reusable silicone baking cups.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, salt, and baking powder. Set aside.
- Combine the Wet Ingredients: In a stand mixer fitted with the paddle attachment, combine the vegetable oil, melted unsalted butter, vanilla extract, lemon extract, whole milk, eggs, and lemon zest. Mix on low speed until just combined to avoid overmixing.
- Fold in the Blueberries: Carefully fold in the fresh blueberries using a flexible spatula, taking care not to crush the berries and incorporate them evenly.
- Fill the Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. This will yield approximately 20 muffins depending on the size of your muffin cups.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the muffin tops turn golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the muffins from the oven and allow them to cool completely in the tin before serving. Store any leftovers in an airtight container at room temperature for up to 3 days to maintain freshness.
Notes
- For a lighter texture, avoid overmixing the batter once the wet and dry ingredients are combined.
- Fresh blueberries are preferred, but frozen berries can be used; do not thaw before folding in to prevent color bleeding.
- You can substitute lemon extract with freshly squeezed lemon juice for a natural flavor, adjusting liquid quantities accordingly.
- Line the muffin tin with paper liners for easy cleanup and to prevent sticking.
- Ensure muffins are fully cooled before storing to avoid condensation and sogginess.
