Freshly baked lemon-blueberry muffins on a wooden table

The Best Lemon-Blueberry Muffins

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Why Make This Recipe

Lemon-blueberry muffins are a delightful combination of flavors that can brighten up your morning. The tartness of lemons paired with sweet blueberries creates a refreshing taste in every bite. These muffins are not only delicious but also easy to make, making them perfect for breakfast or as a snack. The aroma that fills your kitchen while they bake is enough reason to whip up a batch!

How to Make The Best Lemon-Blueberry Muffins

Ingredients

  • 1/2 cup unsalted butter, room temperature
  • Zest of 1 lemon
  • 1 cup + 1 tablespoon sugar
  • 1 egg, room temperature
  • 1 teaspoon vanilla
  • 2 cups all-purpose or cake flour
  • 2 teaspoons baking powder
  • 1 and 1/2 teaspoons kosher salt
  • 2 cups fresh blueberries
  • 1/2 cup milk or buttermilk

Directions

  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, cream the butter with the lemon zest and 1 cup of sugar until the mixture is light and fluffy.
  3. Add the egg and vanilla to the bowl, and beat until well combined.
  4. Toss the blueberries with 1/4 cup of flour to coat them.
  5. In a separate bowl, whisk together the remaining flour, baking powder, and salt.
  6. Gradually add the flour mixture to the batter, alternating with the milk. Mix well after each addition.
  7. Gently fold in the blueberries.
  8. Grease a muffin tin and distribute the batter evenly among the cups.
  9. Sprinkle the tops with the remaining tablespoon of sugar.
  10. Bake for about 30 minutes for jumbo muffins or 18-25 minutes for standard muffins. Check with a toothpick to ensure they are done.
  11. Let the muffins cool in the pan for about 7 minutes before serving.

How to Serve The Best Lemon-Blueberry Muffins

These muffins are best served warm, straight from the oven. They pair wonderfully with a cup of coffee or tea. You can also enjoy them with butter or a drizzle of honey for added sweetness. Whether for breakfast or a snack, they are sure to please!

How to Store The Best Lemon-Blueberry Muffins

To store your muffins, place them in an airtight container at room temperature. They will stay fresh for about 2 days. If you want to keep them longer, you can freeze them. Wrap each muffin individually in plastic wrap, then place them in a freezer-safe bag. They can last for up to 3 months in the freezer.

Tips to Make The Best Lemon-Blueberry Muffins

  • Make sure your ingredients, especially the butter and egg, are at room temperature for the best texture.
  • Do not overmix the batter when adding the flour; a few lumps are okay.
  • Feel free to use frozen blueberries if fresh ones are not available. Just fold them in straight from the freezer to avoid overmixing.

Variation

You can add a crumb topping for a crunchy texture. Just mix together some flour, sugar, and butter, and sprinkle it on top of the batter before baking. Another option is to incorporate other fruits, such as raspberries or blackberries, for a twist on the classic recipe.

FAQs

1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the muffins may be denser.

2. How do I know when the muffins are done baking?
Insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs attached, they are done.

3. Can I make these muffins ahead of time?
Absolutely! You can make them a day in advance, just store them in an airtight container. They also freeze well for later use.