Lemon Blueberry Muffins

Name: Lemon Blueberry Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: Muffins:; 1 ½ cups plus 1 tablespoon all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 2/3 cup white sugar; 1 tablespoon lemon zest; 2 eggs (room temperature); 2/3 cup sour cream; 1/3 cup melted butter; 1 teaspoon vanilla extract; 2 Tablespoons lemon juice; 1 and 1/2 cups fresh blueberries (save ½ cup of blueberries for topping); For Streusel Topping:; 1 cup all-purpose flour; 1/2 cup white sugar; ½ teaspoon cardamom; 7 tablespoons melted butter

by Krystel on February 15, 2025

Jump to Recipe

Zesty Lemon Blueberry Muffins: a Burst of Flavors

Introduction

Imagine biting into a muffin that’s bursting with the tangy zest of fresh lemon, intertwined with the sweet juiciness of ripe blueberries. That’s the delight of Lemon Blueberry Muffins, a treat that promises to elevate your baking game and tantalize your taste buds. Not just any muffins, these are a symphony of flavors, harmonizing the zesty lemon with the indulgent sweetness of blueberries. And the best part? This lemon blueberry muffin recipe makes it incredibly easy to bring this delightful experience to your table. Whether you’re a seasoned baker or just starting out, these muffins are sure to impress, offering a delectable taste of summer any time of the year.

Key Takeaways:

Lemon Blueberry Muffins: A perfect blend of zesty lemon and sweet blueberries.
Easy to Make: Simplified steps that are beginner-friendly.
All-Season Delight: Bring the taste of summer to your table all year round.aph!

Why Choose This Recipe?

Why do I always come back to this Lemon Blueberry Muffin recipe, you ask? Well, let me tell you, it’s as easy as pie—or in this case, muffins! First off, the simplicity of the recipe is something I can’t emphasize enough. Imagine whipping up a delightful batch without breaking a sweat; it’s that straightforward. And then there’s the unbeatable combo of fresh blueberries and lemon zest, which packs each muffin with a burst of natural flavors that store-bought ones can hardly match.

On top of that, I love how easily this recipe can be tweaked to fit into a heart-healthy diet. Switching up ingredients like sour cream for plain Greek yogurt or opting for whole wheat flour doesn’t just keep things healthier; it maintains that moist texture and tender crumb we all adore. Trust me, it’s not just about satisfying those sweet cravings—it’s about doing so in a way that’s good for you too.

Ingredients Breakdown

Embarking on our lemon blueberry muffin journey, we’ll start with a curated list of simple ingredients, divided between wet and dry categories. In the realm of dry ingredients, our base comprises purpose flour, a leavening agent in baking powder, and a hint of salt to balance flavors. The essence of our muffins, fresh blueberries, and lemon zest, demands the highest quality – bright, plump berries and lusciously fragrant lemons are non-negotiable for that burst of sunshine in every bite.

Transitioning to the wet ingredients, they set the stage for moisture and depth. Creamy sour cream, melted butter, and eggs at room temperature intertwine gracefully, ensuring our muffins are tender to the core. Vanilla extract and fresh lemon juice inject an intoxicating aroma, subtly elevating the zesty profile. Lastly, our streusel topping’s magic – a crunchy, sweet embrace – hinges on white sugar, cardamom, and more melted butter, swirled together with purpose flour to crown our muffins in glory.

Preparation Before Baking

Before we dive into the magic of creating those fluffy, moist lemon blueberry muffins that seem to dance on your taste buds, let’s talk about getting started on the right foot. First things first, preheat your oven. This isn’t just about flipping a switch; it’s about setting the stage for what I promise will be some of the most delightful muffins you’ve whipped up. We’re aiming for 400°F, a cozy abode for our muffins to puff up beautifully.

Next up, let’s line the muffin pan with paper liners. If you’re like me, you might have a drawer full of them in various patterns and colors. Pick your favorite; this is your chance to add a little personality to your baking. This simple step helps ensure that your muffins will glide out of the pan with ease, no sticking, no mess – just perfect, round muffins every time.

And now, the crumb topping. Ah, the piece de resistance that takes our lemon blueberry muffins from delicious to absolutely irresistible. Grab a small bowl, and let’s mix our dry ingredients together. The goal here is a crumbly, buttery topping that will bake to golden perfection, adding texture and a hint of sweetness to the top of each muffin. It’s these little touches that transform a good muffin into a great one.

Combining Wet and Dry Ingredients

Now, let’s talk about combining wet and dry ingredients, a crucial step in our lemon blueberry muffin adventure. I usually start by whisking together all the purpose flour, baking powder, and a hint of salt in a large bowl, creating a fluffy bed for our wet ingredients. This mixture, my friends, is what gives our muffins their tender crumb. In another medium bowl, I whip up the eggs, then mix in the sour cream, melted butter, vanilla extract, and that zesty lemon juice until everything is smoothly blended. The magic happens when you gently fold these wet ingredients into the dry mix. It’s like introducing two best friends who’ve never met – they just need to come together without overdoing it to keep our muffins light and fluffy. Trust me, this part is as satisfying as watching a sunrise, bringing us one step closer to those heavenly lemon blueberry muffins.

Folding in the Blueberries

Now, let’s talk about one of my favorite parts: folding in the blueberries. You’ve gently mixed your moist lemon blueberry muffin batter to perfection, and it’s now time for those juicy, fresh blueberries to make their grand entrance. Here’s how we do it without turning our tender muffins into a purple mess. I take the fresh blueberries – ensuring they’re at room temperature, just like the rest of our wet ingredients – and sprinkle a bit of purpose flour on them.

This little trick helps our sweet blueberries to evenly distribute throughout the muffin batter without sinking to the bottom. Then, with a soft hand and a big heart, I fold them in using a spatula. It’s like they’re getting a gentle hug, ensuring they’re nestled perfectly in every bite. But wait, we’re not done just yet. Remember those extra blueberries we set aside? Sprinkling them on top before baking not only promises a burst of flavor with every bite but also adds beautiful, rustic charm to our fluffy muffins, making them irresistible from the moment you pull them from the oven.

Baking to Perfection

Here’s a little trick I picked up along the way that makes all the difference in getting that bakery-style dome on our lemon blueberry muffins. After you’ve gently folded the moist crumb of our muffin batter, speckled with juicy and sweet blueberries, into the muffin cups, we’re going to employ a simple yet effective baking technique. Start with your oven temperature high at 400°F for the first 5 minutes. This initial blast of heat helps the muffins puff up, creating that coveted tall muffin.

Then, without opening the oven, reduce the temperature down to 375°F, letting them bake to golden perfection for another 13-15 minutes. Just remember, every oven is a little different, so you may need to adjust the baking time slightly. A toothpick inserted into the center should come out clean, signaling they’re ready. Let them cool on a wire rack, and you’re all set to enjoy these fluffy, moist lemon blueberry muffins.

Tips and Tools For This Recipe:

Check out my kitchen essentials, where you’ll find my favorite kitchen tools, spices and more!
Using a good nonstick muffin pan will ensure easy release!
After my muffins are done I set them on my cooling racks.
I use these large mixing bowls for mixing my muffin batter and crumb topping.
Using the proper measuring and mixing utensils will ensure the muffins will come out amazing!

Storage Tips

After you’ve enjoyed the vibrant tangy lemon flavour bursting with sweet blueberries in our Lemon Blueberry Muffins, you might wonder how to keep them fresh. Here’s a little trick I’ve picked up—storing them in an airtight container. This simple step ensures they retain that moist crumb and tender muffin texture we all adore. If you’ve made a big batch, don’t fret! These beauties freeze beautifully. Just pop them in a freezer bag, and you can enjoy fluffy lemon blueberry muffins any time. Typically, they’ll stay fresh on the counter for a couple of days, but in the freezer? You’re good for about three months. Happy baking!

Ready to Enjoy!

After the oven’s warmth fades and the last speck of flour has been wiped from the counter, there’s nothing quite like standing back and admiring your tray of moist lemon blueberry muffins. Each one, a perfect blend of tangy lemon flavour bursting with juicy blueberries, is a testament to the simplicity and joy of baking from scratch. I want you to experience this too, to feel that sense of accomplishment and the anticipation of that first bite. Trust me, these homemade blueberry muffins, with their tender crumb and lemony zest, are not just food; they’re little bundles of joy waiting to brighten up your day.

Whether you’re making these fluffy lemon blueberry muffins to kickstart a busy morning, as a sweet addition to a brunch spread, or simply as a comforting treat to enjoy with your afternoon tea, they’re bound to become a staple in your baking repertoire. And let’s not forget the joy that comes from sharing. Imagine the smiles, the happy sighs, the conversations sparked by these delightful muffins. Baking, after all, is not just about the ingredients or the process; it’s about bringing people together, creating memories, and spreading love one muffin at a time. So, grab those juicy blueberries, preheat your oven, and let’s fill our homes with the aroma of freshly baked lemon blueberry muffins. If you’re a muffin fan check out my Apple Cinnamon Crumb Muffins recipe Happy baking!

American Breakfast