If you’re craving a burst of fresh, zesty flavor wrapped in tender, moist goodness, this Lemon Blueberry Muffins Recipe is going to be your new best friend in the kitchen. These muffins are a delightful balance of tangy lemon and sweet blueberries, delivering a perfect morning pick-me-up or an afternoon treat. Every bite is packed with juicy bursts of blueberry and just the right amount of lemon zest to brighten your mood. Plus, they come together with simple ingredients that you most likely already have, making them an irresistible go-to whenever the craving hits.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but essential for creating the perfect muffin texture, flavor, and color. Each one plays its part—from the fluffiness of the baking powder to the brightness of lemon zest, to the luscious blueberries adding natural sweetness and that beautiful pop of color.
- 3 cups all-purpose flour: The foundation of your muffins, providing structure and crumb.
- 1 1/2 cups sugar: Sweetens the muffins naturally, balancing tartness.
- 1 teaspoon salt: Enhances all the flavors and keeps the sweetness in check.
- 4 teaspoons baking powder: The leavening agent that makes your muffins rise perfectly fluffy.
- 1/4 cup vegetable oil: Keeps the muffins tender and moist without overpowering flavor.
- 1/2 cup unsalted butter, melted: Adds richness and a decadent, buttery finish.
- 1 teaspoon vanilla extract: A warm undertone that rounds out the citrus notes.
- 2 teaspoons lemon extract: Amplifies the lemon flavor for that unmistakably bright zing.
- 1 cup whole milk: Adds moisture and helps dissolve the sugar evenly.
- 2 large eggs: Bind everything together while lending a soft, cake-like texture.
- Zest of 1 lemon: Fresh lemon zest is pure magic here, infusing every bite with natural citrus aroma.
- 2 cups fresh blueberries: The star fruit adding juicy bursts of sweetness and a gorgeous color contrast.
How to Make Lemon Blueberry Muffins Recipe
Step 1: Prepare Your Oven and Muffin Tin
Start by preheating your oven to a warm 400°F (200°C). While the oven warms up, get your muffin tin ready: spray it generously with nonstick cooking spray or line it with paper, foil liners, or reusable silicone cups. This step ensures your muffins will come out perfectly formed and easy to remove.
Step 2: Mix the Dry Ingredients
Grab a large mixing bowl and whisk together the flour, sugar, salt, and baking powder. This dry mix will give your muffins the rise, texture, and subtle sweetness needed to complement the blueberries and lemon perfectly. Tossing these ingredients together first helps them evenly distribute in the batter later.
Step 3: Blend the Wet Ingredients
In your stand mixer fitted with a paddle attachment, combine the vegetable oil, melted butter, vanilla extract, lemon extract, whole milk, eggs, and the freshly zested lemon. Mix on low speed just until everything melds together. The secret here is not to overmix—you want everything incorporated but still light and airy, which will lead to those tender crumbly muffins you love.
Step 4: Fold in the Blueberries
This is a crucial step! Gently fold in the fresh blueberries using a flexible spatula. Being gentle here prevents the berries from bursting and turning your batter into a purple mess. You want those juicy pockets of blueberry flavor intact so they can shine with every bite.
Step 5: Fill the Muffin Cups
Carefully spoon your muffin batter into each cup, filling them about three-quarters full. This helps ensure your muffins rise beautifully without spilling over. This batch should yield roughly 20 scrumptious muffins, perfect for sharing or saving for later.
Step 6: Bake Until Golden
Pop your muffin tin into the preheated oven and let those beauties bake for 20 to 25 minutes. You’re looking for golden brown tops and a clean toothpick test in the center to confirm they’re perfectly baked. The smell wafting from your kitchen will be nothing short of heavenly at this point!
Step 7: Cool and Enjoy
Once baked, let your Lemon Blueberry Muffins Recipe cool completely before digging in. This waiting period allows the flavors to settle and the texture to firm up just right. If you can resist, they taste even more amazing after a little rest or the next day.
How to Serve Lemon Blueberry Muffins Recipe
Garnishes
For an inviting presentation, sprinkle a light dusting of powdered sugar or freshly grated lemon zest on top of the muffins. You can also add a dollop of whipped cream or a smear of creamy butter that melts beautifully over warm muffins, elevating each bite.
Side Dishes
These Lemon Blueberry Muffins pair wonderfully with a hot cup of coffee or tea for a cozy breakfast or afternoon snack. Serve alongside fresh fruit salad or a bowl of Greek yogurt drizzled with honey for a balanced and refreshing meal.
Creative Ways to Present
Try splitting the muffins and layering them with cream cheese and extra fresh blueberries for an impromptu mini dessert parfait. Or, for a festive brunch, arrange them on a tiered platter with lemon slices and mint leaves for a visually stunning centerpiece.
Make Ahead and Storage
Storing Leftovers
To keep your muffins fresh, store them in an airtight container at room temperature for up to three days. This prevents them from drying out and preserves their soft, fluffy texture.
Freezing
If you want to save them longer, these muffins freeze beautifully. Wrap each muffin individually in plastic wrap or foil, then place them in a freezer-safe bag or container. They can be frozen for up to three months without losing flavor or texture.
Reheating
Reheat frozen or room temperature muffins by warming them in a preheated oven at 350°F (175°C) for about 10 minutes, or microwave for 20-30 seconds. This restores their tender crumb and brings back that fresh-baked aroma.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Just be sure to thaw and gently pat them dry before folding into the batter to avoid excess moisture, which can affect your muffins’ texture.
What if I don’t have lemon extract?
You can substitute lemon juice or an additional teaspoon of fresh lemon zest for a natural lemon flavor, though lemon extract provides a more concentrated lemon punch.
How can I make these muffins gluten-free?
Try swapping the all-purpose flour with a gluten-free baking blend made for one-to-one substitution. Just watch for changes in texture and consider adding a bit more baking powder for rise.
Why are my muffins dense instead of fluffy?
Overmixing the batter or using expired baking powder can cause muffins to become dense. Mix just until combined and check your leavening agents are fresh for light, airy muffins.
Can I substitute butter for oil or vice versa?
Yes, you can generally swap melted butter for oil or vice versa, but keep in mind oil keeps muffins more moist, while butter adds richer flavor. Using both, like in this recipe, creates an ideal balance.
Final Thoughts
This Lemon Blueberry Muffins Recipe is one of those recipes that quickly become a household favorite, full of sunshine and sweetness in every bite. Whether you’re sharing with loved ones or just indulging yourself, these muffins bring a joyful mood and a burst of flavor that never fails to brighten the day. I absolutely encourage you to try them—it’s an easy recipe that delivers incredible results every time!
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
Description
These Lemon Blueberry Muffins are a delightful combination of tangy lemon zest and sweet fresh blueberries, baked to golden perfection. Perfect for breakfast or a snack, they offer a moist, tender crumb with a refreshing citrus twist.
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
Add-ins
- 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 or tin foil liners, or use reusable silicone baking cups.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, salt, and baking powder thoroughly. Set this mixture 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 to avoid overmixing.
- Fold in Blueberries: Using a flexible spatula, gently fold the fresh blueberries into the wet mixture, being careful not to crush them to maintain their shape and juiciness.
- Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about three-quarters full. This should make approximately 20 muffins depending on cup size.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes until the muffin tops turn golden brown and a toothpick inserted in the center comes out clean.
- Cool and Store: Allow the muffins to cool completely in the tin before removing. Store leftovers in an airtight container for up to 3 days to maintain freshness.
Notes
- Use fresh blueberries for the best texture and flavor; frozen blueberries can be used but may make the batter more watery.
- Do not overmix the batter to keep the muffins light and fluffy.
- Lemon extract adds a concentrated citrus flavor; if not available, use 2 teaspoons of fresh lemon juice for a milder taste.
- These muffins can be frozen for up to 2 months; thaw at room temperature before serving.
