If you’re looking for a bright and cheerful treat that bursts with flavor in every bite, this Lemon Blueberry Muffins Recipe is an absolute must-try. The perfect balance of zesty lemon and juicy blueberries creates a delightful contrast that feels both refreshing and comforting. Moist, tender, and infused with just the right amount of sweetness, these muffins are the kind of baked goods you’ll want to make again and again for breakfast, brunch, or an anytime snack.
Ingredients You’ll Need
These ingredients are simple staples, but combined thoughtfully, they make all the difference in the texture, flavor, and look of your Lemon Blueberry Muffins Recipe. Each item plays a role, from the subtle richness of melted butter to the fresh zing of lemon zest.
- All-purpose flour: The base that provides structure and body to the muffins.
- Sugar: Adds sweetness and helps create a golden crust.
- Salt: Enhances the flavors and balances the sweetness.
- Baking powder: The leavening agent that makes the muffins fluffy and light.
- Vegetable oil: Keeps the muffins moist and tender.
- Unsalted butter, melted: Adds richness and a wonderful depth of flavor.
- Vanilla extract: Adds a warm, sweet aroma that complements lemon beautifully.
- Lemon extract: Intensifies the lemon flavor for that bright zing.
- Whole milk: Contributes moisture and richness, helping the batter blend perfectly.
- Large eggs: Bind everything together and add structure.
- Lemon zest: Freshly grated zest gives a burst of natural citrus brightness.
- Fresh blueberries: The star ingredient that brings juicy pops of fruitiness to every bite.
How to Make Lemon Blueberry Muffins Recipe
Step 1: Preheat Your Oven
Start by heating your oven to 400°F (200°C). Get your muffin tin ready by spraying it with nonstick spray or lining it with paper or reusable silicone cups. This ensures the muffins come out cleanly and keep their shape perfectly.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder. These ingredients form the dry base that will give structure and sweetness to our muffins, while the baking powder guarantees they rise fluffy and light.
Step 3: Combine the Wet Ingredients
In your mixer, blend vegetable oil, melted butter, vanilla extract, lemon extract, whole milk, eggs, and fresh lemon zest. Mixing these together on low speed just until combined keeps the batter tender and prevents overworking the gluten in the flour, which could make the muffins dense.
Step 4: Fold in the Blueberries
Carefully fold fresh blueberries into the batter with a spatula, being gentle to avoid bursting them. Those little bursts of blueberry flavor are what make this Lemon Blueberry Muffins Recipe such a delightful taste experience.
Step 5: Fill the Muffin Tin
Spoon the batter into the prepared muffin cups, filling each about three-quarters full. This portioning creates perfect dome-shaped muffins with plenty of room to rise in the oven, resulting in that beautiful bakery-style top.
Step 6: Bake
Bake the muffins for 20 to 25 minutes until golden on top and a toothpick inserted in the center comes out clean. Keep an eye on them after 20 minutes to prevent over-baking, which can dry them out. The aroma during baking will already have you counting down the moments until they’re ready!
Step 7: Cool and Serve
Let the muffins cool completely before serving to allow the crumb to set. This final step is worth the wait because the flavors deepen and the texture becomes just right. Store leftovers in an airtight container and enjoy within a few days for maximum freshness.
How to Serve Lemon Blueberry Muffins Recipe
Garnishes
A light dusting of powdered sugar or a drizzle of lemon glaze makes for an eye-catching finish and a flavor boost. A thin spread of softened butter or honey on a warm muffin also brings out the luscious lemon and blueberry notes.
Side Dishes
Enjoy your muffins alongside a cup of freshly brewed coffee, hot tea, or a chilled glass of milk for a complete, comforting snack. For brunch, pair with fresh fruit salad or a creamy yogurt parfait to balance the citrusy sweetness perfectly.
Creative Ways to Present
For special occasions, serve the muffins on a tiered cake stand garnished with edible flowers and lemon slices. You can also transform this recipe into mini muffins for a charming party platter or gift them in pretty boxes for thoughtful homemade treats.
Make Ahead and Storage
Storing Leftovers
Keep leftover Lemon Blueberry Muffins Recipe fresh by storing them at room temperature in an airtight container. They’ll stay moist and delicious for up to three days, making them perfect for make-ahead breakfasts.
Freezing
If you want to enjoy these muffins any time, they freeze beautifully. Wrap each muffin individually in plastic wrap or foil, then place in a freezer-safe bag. They will keep well for up to three months without losing their flavor or texture.
Reheating
Reheat frozen or refrigerated muffins by microwaving for 20-30 seconds or warming in a low oven (300°F) for 5-10 minutes. This reawakens their fresh-baked charm, as if they just came out of the oven.
FAQs
Can I use frozen blueberries for this Lemon Blueberry Muffins Recipe?
Yes, frozen blueberries can work, but make sure to thaw and drain them well before folding in to prevent extra moisture from thinning the batter and causing dense muffins.
What can I substitute for lemon extract?
If you don’t have lemon extract, you can increase the amount of lemon zest or use fresh lemon juice, though the flavor will be slightly less concentrated.
How do I prevent blueberries from sinking to the bottom?
Toss the blueberries in a little flour before folding into the batter. This helps them suspend evenly throughout the muffins instead of sinking.
Can I make these muffins gluten-free?
Yes! Substitute all-purpose flour with a gluten-free flour blend that includes xanthan gum for structure. Keep an eye on baking times as they may vary slightly.
Are these muffins suitable for meal prep breakfasts?
Absolutely. These muffins are great for make-ahead breakfasts or snacks. Just store in an airtight container or freeze for longer shelf life.
Final Thoughts
I can’t recommend this Lemon Blueberry Muffins Recipe enough if you want a bright, flavorful baked good that’s both simple and satisfying. Whether you’re baking for family, friends, or just yourself, these muffins will quickly become a beloved staple you turn to whenever you crave something sunny and sweet. Give it a go and enjoy every joyful bite!
Print
Lemon Blueberry Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 20 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Delight in these moist and flavorful Lemon Blueberry Muffins, perfectly balanced with zesty lemon and sweet fresh blueberries. Ideal for breakfast or a sweet snack, these muffins are easy to make and bake to golden perfection in under 30 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
Others
- 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 use paper or tin foil liners, or reusable silicone baking cups to prevent sticking.
- Mix the Dry Ingredients: In a large mixing bowl, combine all the dry ingredients: flour, sugar, salt, and baking powder. Stir them together and set the mixture aside while you prepare the wet ingredients.
- Combine the Wet Ingredients: In a stand mixer, add the vegetable oil, melted unsalted butter, vanilla extract, lemon extract, whole milk, eggs, and lemon zest. Mix on low speed using the paddle attachment until just combined to avoid overmixing.
- Fold in the Blueberries: Gently fold the fresh blueberries into the wet mixture using a flexible spatula. Be careful not to crush the berries to keep them whole and juicy within the batter.
- Fill the Muffin Tin: Distribute the batter evenly into the prepared muffin cups, filling each about three-quarters full. This amount should yield approximately 20 muffins depending on your muffin tin size.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes. The muffins are done when the tops are 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 before serving. Store any leftovers in an airtight container for up to 3 days to maintain freshness.
Notes
- Use fresh blueberries for best texture and flavor; frozen can be used but may cause the batter to turn purple.
- Do not overmix the batter to keep muffins light and fluffy.
- Muffin tins can be lined with silicone cups or parchment liners for easy removal and cleanup.
- For an extra lemony flavor, consider adding a lemon glaze or a sprinkle of lemon sugar on top before baking.
- Store muffins at room temperature in an airtight container; they can also be frozen for longer storage.
