Easy Blueberry and Lemon Muffins
Bursting with juicy blueberries and zesty lemon flavor, Blueberry and Lemon Muffins are a delightful treat for breakfast, a snack, or dessert. These muffins are light, fluffy, and perfectly balanced with the sweetness of blueberries and the tanginess of lemon. Plus, they’re incredibly easy to make, using simple ingredients you probably already have at home.
These muffins bake up golden and aromatic, with a soft and tender crumb. The lemon glaze drizzled on top adds a touch of elegance, making these muffins as beautiful as they are delicious. Whether you’re preparing them for a gathering or as a quick snack for yourself, they’ll quickly become a favorite.
Tools to Use
- Muffin tin
- Paper liners or cooking spray
- Mixing bowls
- Whisk
- Spatula
- Microplane or zester
- Measuring cups and spoons
Ingredients
For the Muffins:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, melted and slightly cooled
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup plain Greek yogurt or sour cream
- ¼ cup milk
- Zest of 1 lemon
- Juice of 1 lemon (about 2 tablespoons)
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
For the Lemon Glaze (Optional):
- ½ cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- Prepare for Baking:
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine the Wet Ingredients:
- In a large bowl, whisk together the melted butter and sugar until smooth. Add the eggs, one at a time, and mix well. Stir in the yogurt, milk, lemon zest, and lemon juice.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix. Gently fold in the blueberries.
- Fill the Muffin Tin:
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake the Muffins:
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare the Lemon Glaze (Optional):
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled muffins.
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Easy Blueberry and Lemon Muffins
Equipment
- Muffin tin
- Paper liners or cooking spray
- Mixing bowls
- Whisk
- Spatula
- Microplane or zester
- Measuring cups and spoons
Ingredients
- For the Muffins:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter melted and slightly cooled
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup plain Greek yogurt or sour cream
- ¼ cup milk
- Zest of 1 lemon
- Juice of 1 lemon about 2 tablespoons
- 1 cup fresh or frozen blueberries if frozen, do not thaw
- For the Lemon Glaze Optional:
- ½ cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- Prepare for Baking:
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine the Wet Ingredients:
- In a large bowl, whisk together the melted butter and sugar until smooth. Add the eggs, one at a time, and mix well. Stir in the yogurt, milk, lemon zest, and lemon juice.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix. Gently fold in the blueberries.
- Fill the Muffin Tin:
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake the Muffins:
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare the Lemon Glaze (Optional):
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled muffins.
Tips for Cooking
- Coat the Blueberries: Toss the blueberries in a tablespoon of flour before folding them into the batter to prevent them from sinking to the bottom.
- Don’t Overmix: Overmixing the batter can result in dense muffins. Stir just until the ingredients are combined.
- Use Fresh Lemons: Fresh lemon juice and zest provide the best flavor for these muffins.
- Customize the Glaze: Adjust the consistency of the glaze by adding more powdered sugar (for thickness) or lemon juice (to thin it out).
Why You Should Try This Recipe
These Blueberry and Lemon Muffins are a perfect blend of tart and sweet, offering a refreshing twist on traditional blueberry muffins. They’re easy to make, use wholesome ingredients, and are great for any occasion. Whether you’re serving them at brunch or enjoying them with your morning coffee, they’re sure to impress.
Delightfully tangy and bursting with fresh fruit, these Blueberry and Lemon Muffins are a must-try recipe for any muffin lover. They’re quick, easy, and absolutely irresistible. Bake a batch today and savor the perfect harmony of lemon and blueberry in every bite!