lemon blueberry muffins

Whether you have a leisurely morning stretched out before you or just a five-minute respite from chaos, my sunny lemon blueberry muffins will make for a perfect escape! 

Bakery-Style Lemon Blueberry Muffins Recipe

⅔ cup (5 ounces 142 grams) sugar

(2 ounces 57 grams) plain yogurt

(4floz/115 milliliters) flavorless oil (canola, sunflower, etc.)

(2 ½ floz/71 milliliters) milk

vanilla extract

lemon zest

(6 ¼ oz/177 grams) all-purpose flour

baking powder

salt

(5 ounces 142 grams) blueberries, fresh or frozen

Preheat the oven to 375° (190°C) and line 8 muffin cups with paper liners.

In a bowl, mix sugar, egg, yogurt, oil, milk, vanilla and lemon zest.

In another bowl, blend together flour, baking powder and salt.

Mix the wet and dry ingredients until just combined. Gently fold in the blueberries. A few lumps are ok.

Spoon batter into the muffin cups until almost full.

Bake for 35-40 minutes on an upper-middle rack in your oven, until a knife inserted into the center of a muffin comes out clean.

Let cool in the tin for 10 minutes before removing. Enjoy these muffins warm with a well-deserved cup of tea! You can store these muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to two months.

Soft mini Blueberry Muffins made from scratch.

Mini Blueberry Muffins

(2 and 1/2 cups) plain flour

(1 cup) caster sugar

lemon

(1/2 cup or 1 stick) butter

eggs

240 ml (1 cup) buttermilk*

(1 cup) frozen blueberries*

Preheat the oven to 200 C (390 F) standard / 180 C (350 F) fan-forced. Grease a mini muffin pan well with butter or olive oil spray.

In a large mixing bowl, add flour, baking powder and sugar and whisk briefly. Add lemon zest.

In a heatproof bowl, add butter and heat in the microwave for 20-30 seconds until melted. Stir with a fork to get rid of any lumps. 

 Add vanilla and eggs to melted butter and whisk briefly just to break up the egg yolks. Make a well in the middle of your dry ingredients, add the wet ingredients, along with the buttermilk. Very gently fold the mixture using a wooden spoon.

Add 100 grams (3/4 cup) blueberries. Fold until the mixture is just combined – be careful not to over mix or your muffins will be tough. Spoon out the mixture into your prepared tin. Add extra 30 grams (1/4 cup) blueberries on top. 

Bake for 10-12 minutes until golden brown on top and a skewer inserted into the middle comes out clean.

I am going to make this recipe at the park for my friends ! Can’t wait!!

Made these for a friends birthday picnic. Although everyone claimed to be too full to have any more food, these all disappeared in the end 😉 The lemon gives it an interesting twist. Used frozen blueberries which worked great.

Skipped the lemon and used regular milk and fresh blueberries. Turned out very dry. I guess I should have followed the recipe

These Blueberry Muffins are bursting with juicy blueberries. They have a soft and moist crumb and puff up perfectly. The lemon glaze makes them completely irresistible and they always disappear fast!

Blueberry Muffins Recipe with Lemon Glaze

eggs (room temperature)

sugar

sour cream

olive oil

tsp vanilla extract

tsp sea salt

all-purpose flour (*measured correctly)

tsp baking powder

Tbsp lemon juice (from 1 large lemon)

blueberries

confectioners sugar

lemon juice ((use 1 1/2 to 2 Tbsp))

Line a 12-count muffin/cupcake tin with cupcake liners. Preheat oven to 400˚F.&nbsp;In a large mixing bowl, beat together 2 eggs and 1 cup granulated sugar with electric mixer on high speed 5 minutes. It should be thick and light in color.

Add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla and 1/4 tsp salt. Set the mixer to low speed and mix just until combined.

In a small bowl, add 2 cups flour and 2 tsp baking powder and whisk to combine. Using a hand held whisk, add flour mixture into the batter 1/3 at a time, stirring with each addition just until incorporated. DO NOT OVERMIX or muffins can become dense.

Add 2 tsp lemon zest 2 Tbsp lemon juice and whisk in just until combined. Use a spatula to fold in 1 1/2 cups blueberries, folding just until combined.

Divide batter into muffin tin filling liners to the top or until all of the batter is used up. Bake at 400˚F for 20-25 minutes or until tops are golden and a toothpick inserted into the center come out clean without wet dough. Remove muffins from tin and cool on a wire rack until room temperature then drizzle with lemon glaze.

How To Make Blueberry Muffins Recipe:

In a small bowl, combine 1 cup powdered sugar, 1/2 tsp lemon zest and 1 1/2 to 2 Tbsp lemon juice, adding lemon juice until desired consistency is reached. Stir until smooth. To thin the glaze more, add a little lemon juice or water. To thicken, add a little more powdered sugar.

How to Make Lemon Glaze Recipe:

https://www.youtube.com/watch?v=DWqmTGSJiEg

These lemon blueberry muffins are bursting with fresh blueberry flavor. They have a soft and moist crumb and puff up perfectly. The lemon glaze makes them completely irresistible.
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

Ingredients for Blueberry Muffins:
►2 eggs (large), room temperature
►1 cup granulated sugar
►1 cup sour cream
►1/2 cup extra LIGHT olive oil (not extra virgin)
►1 tsp vanilla extract
►1/4 tsp sea salt
►2 cups all-purpose flour *measured correctly
►2 tsp baking powder
►2 tsp lemon zest (from 1 large lemon)
►2 Tbsp lemon juice (from 1 large lemon)
►1 1/2 cups (8 oz by weight) fresh blueberries, rinsed and dried

🍋 Ingredients for the Lemon Glaze:
►1 cup powdered sugar
►1 1/2 to 2 Tbsp fresh lemon juice
►1/2 tsp lemon zest

🖨 PRINT THIS RECIPE: https://natashaskitchen.com/blueberry-muffins-with-lemon-glaze/
YOU MUST ALSO TRY THIS BLUEBERRY CAKE: https://youtu.be/46STwatejBQ

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Easy Blueberry Muffins Recipe With Lemon Glaze

These lemon blueberry muffins are the ultimate summer treat! Wonderfully dense with a tender crumb, they're loaded with juicy blueberries and tart lemon.

Lemon Blueberry Muffins (Easy Recipe)

(420 grams) all-purpose flour

baking soda

milk

butter

eggs, room temperature

Preheat the oven to 350 degrees Fahrenheit. Line a 16-mold muffin tin with cupcake liners.

Sift together flour, baking powder, baking soda, and salt in a bowl.

In a separate, large bowl, beat together sugar, milk, sour cream, melted butter, eggs, and lemon zest until well-combined.

Pour the flour mixture into the wet ingredients and gently mix with a rubber spatula. Small lumps in the batter are fine. Gently mix in the blueberries.

Scoop the batter into the muffin cups 3/4 of the way. Bake for 30 to 35 minutes, or until tops are golden brown and a toothpick inserted into the center comes out clean. Let muffins cool for 10 minutes. Serve and enjoy!

These lemon blueberry muffins are super moist and bursting with fresh blueberries. Lemon juice and lemon zest are added to create a bold flavor that pairs perfectly with these blueberry muffins.

Lemon Blueberry Muffins

(160 grams) granulated sugar

tbsp fresh lemon zest (about 3 large lemons)

(230 grams) all purpose flour

tsp salt

cinnamon

(110 milliliters) canned full fat coconut milk*

lemon juice (about 1 large lemon)

(280 grams) fresh blueberries, picked through and rinsed**

(25 grams) all purpose flour

tbsp unsalted butter, melted***

tbsp raw sugar (optional)

Combine the flour, sugar, and melted butter. The mixture should resemble crumbly wet sand. Place in the fridge while you make the muffins.

Crumb Topping

Preheat the oven to 450F and line a muffin tin with 12 liners, or coat with some nonstick spray.

Add the sugar and lemon zest to a large mixing bowl. Use your fingers to rub the zest into the sugar. This helps release even more flavor.

Mix in the flour, salt, baking powder, and cinnamon. 

Toss in the blueberries to coat in the flour mixture. This prevents them from sinking in the muffins.

In a smaller bowl, combine the oil, milk, eggs, lemon juice, and vanilla.

Add the wet mixture to the dry mixture and fold the two together using a rubber spatula. Careful not to over mix.

Evenly distribute the batter into the liners to make 12 muffins.

Take the crumble out of the fridge and sprinkle a liberal amount on the tops of each muffins. Sprinkle with some raw sparkling sugar if desired.

Bake for 10 minutes, then drop the oven temperature to 375F and bake for an additional 8-10 minutes.

While the muffins are hot from the oven, sprinkle with a little extra lemon zest.

Allow the muffins to cool in the pan for about 20 minutes, then transfer to a cooling rack to cool for another 20 minutes.

Enjoy while warm, room temp, or chilled. They&#8217;re delicious at any temperature!

This will be my go-to recipe!! Texture and flavour were great and the crumble on top was perfect. I like the melted butter +fridge option for crumble instead of using cold butter and breaking your fork trying to mix it lol.

So easy, and delicious! A crowd pleaser for the whole family, including my very picky 4 year old.

I just made these and holy heck they were so good!!! I didn’t have any coconut milk, so I used sour cream and they are divine. I can’t stop eating them 😍

Made these a couple days ago and my partner is already telling me I need to make more! I had to make adjustments based on what I had so I skipped the lemon (didn't have it) and used half white sugar, half brown sugar (ran out of white) and used brown sugar in the crumble and WOW these are so good! I'm excited to actually try it as the recipe calls for as I'm sure it will only make it better. This is my new fav blueberry muffin recipe!

These muffins are AMAZING and look like they came out of a specialty bakery. On repeat at our house, all year long!

Delicious!  I used King Arthur GF 1:1 flour and sour cream instead of coconut milk.  Not too sweet...perfect!

Just made these muffins for the first time and omg, you have to try them!  I did use half white whole wheat flour /half all purpose and half granulated sugar/ half coconut sugar.  Everything else stayed the same … amazing. New favorite recipe!

These are delicious!!! Rave reviews from everyone who tried them. Can't wait to make them again :)

Absolutely delicious!  This is now my go to recipe,  its perfect.  I made them without the crumble and they are great without.  I have made a lot of different blueberry muffin recipes and yours is by far the best.  Thanks for the recipe.

10/10 highly recommend. Delish. Super easy to make. Taste just as good the next day. Wow wow wow. So good!

These muffins came out perfectly - moist and a fluffy dense texture that is super springy and kind of chewy. Not sure if that makes them sound as amazing as they are, but truly, a delicious muffin. 

I used melted coconut oil for the oil option, and subbed almond extract instead of the vanilla (I almost always do when it comes to a blueberry muffin). Otherwise followed the recipe exactly. Will make again 100%. 

The only thing is for the crumble topping, the instructions don't specify when to add the lemon zest, which I realized as I was about to top the muffins with it. I added it in after the refrigeration step. Not sure if there isnt' supposed to be lemon zest in it or not (is it just supposed to be used for the sprinkling on top after baking part?) Either way, the crumble topping with the lemon zest added in is really good.

These were absolutely scrumptious!  I substituted sour cream for coconut milk because I didn't have it.  The crumb topping was the perfect amount of topping and so much easier than so many other recipes.  I have tried several other Lemon Blueberry Muffin recipes and none had the amount of lemon flavor I was looking for.   These had the perfect amount of lemon flavor.  Having all the different substitutes listed was a big help.  Thanks so much for sharing this recipe.

These are so good, I've already made them twice! The second time I used Lemon Extract as a 1:1 replacement for the zest and it turned out amazing.

I don’t review many recipes, but this one is amazing. I love to try new ingredients in baking. The coconut milk really adds to the moisture and texture. I will make this recipe a lot! Thanks

The best muffins I’ve ever made! So moist, rich and delicious on the inside with a nice crisp muffin top. They freeze really well too!

These light and fluffy lemon blueberry muffins taste just as good—or better!—than any bakery version. Greek yogurt keeps them extra moist, creamed butter creates a wonderfully soft and fluffy texture, and blueberries and lemon add a burst of flavor. The lemony-brown sugar crumb topping adds a sweet finishing touch, but feel free to skip it if desired.

Tablespoons (85 grams) unsalted butter, softened to room temperature

eggs,

(120 grams) plain yogurt

Tablespoons (45 milliliters) milk*

Tablespoons (45 milliliters) fresh lemon juice

(41 grams) all-purpose flour (spooned & leveled)

Tablespoons (25 grams) packed light or dark brown sugar

Tablespoons (28 grams) unsalted butter, melted

Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.

Make the muffins: 

Whisk the flour, baking soda, baking powder, and salt together in a medium bowl. Set aside.

In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the lemon zest and beat on medium speed for 1 minute. Add the eggs, yogurt, and vanilla, and beat for 1 minute, then turn up to high speed until the mixture is combined and mostly creamy. (It&#8217;s ok if it appears somewhat curdled.) Scrape down the sides and bottom of the bowl as needed.

With the mixer running on low speed, add the dry ingredients, milk, and lemon juice into the wet ingredients and beat until no flour pockets remain. Gently fold in the blueberries. Avoid over-mixing. Batter is thick and fluffy.

Spoon the batter into prepared muffin cups, filling them all the way to the top.

Make the crumb topping: 

In a small bowl, use a fork to mix all of the crumb topping ingredients together. 

Spoon topping evenly on top of each filled muffin cup, gently pressing it down onto the surface so it sticks. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18–19 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23–24 minutes, give or take.

Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. Enjoy warm, or at room temperature.

Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.

Fabulous recipe and not hard to make. Mine came our most, fruity and crunchy on top. The lemon flavor adds an extra twist. This will be my go to blueberry muffin recipe from now on.

Delicious muffins with amazing texture! I swapped white whole wheat flour instead of regular flour to give it more of a nutritious boost, and it still tasted great. Whole family loved and tasted like a fancy bakery!

I made these this morning using frozen blueberries and they were wonderful. I followed the recipe exactly. I’m generally a competent cook but I don’t bake often. The instructions were easy to follow and they were not difficult to make.
Definitely will be making these again. Thank you!

https://www.youtube.com/watch?v=RH2hsLYurHY

These light and fluffy lemon blueberry muffins taste just as good as any bakery version. Greek yogurt keeps them extra moist, creamed butter creates a wonderfully soft and fluffy texture, and blueberries and lemon add a burst of flavor. Sprinkle each muffin with a lemony-brown sugar crumb topping for a sweet finishing touch.

Get the full recipe: https://sallysbakingaddiction.com/lemon-blueberry-muffins/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #lemonblueberrymuffins

• More of Sally's baking recipes: https://sallysbakingaddiction.com/

Lemon Blueberry Muffins | Sally's Baking Recipes

My Buttermilk Blueberry Muffins have just the right balance of acidity and sweetness, and the perfect fluffy muffin tops.

Buttermilk Blueberry Muffins

all-purpose flour

tbsp baking powder

¾ tsp kosher salt (½ tsp fine salt)

unsalted butter, softened

oz buttermilk or buttermilk substitute (see recipe notes)*

lemon juice

Demerara sugar

Prep pan. 

Preheat oven to 425F. Line a standard muffin tin with 12 liners.

Sift dry ingredients

Sift together flour, baking powder and salt in a bowl. Whisk thoroughly to evenly distribute.

Coat blueberries

Place blueberries in a bowl and stir in 2 tablespoons of dry mixture to coat. This helps prevent blueberries from sinking to the bottom of the muffins.

Beat butter and sugar

In the bowl of a stand mixer, fitted with the paddle attachment, beat together butter and sugar over medium speed until light and fluffy, 3-5 minutes. You can also use hand-held beaters or mix by hand, using a large whisk.

Add eggs

Whisk in eggs, one at a time, until full incorporated. Whisk in vanilla and zest. 

Mix wet and dry ingredients

Mix buttermilk and lemon juice together. Add dry ingredients and buttermilk mix to the batter, alternating, in two to three additions. Do not overmix. Gently fold in blueberries. 

Bake

Use a trigger release ice cream scoop or spoons to fill muffin tin. Batter should fill liners to the top. Sprinkle with demerara sugar. Bake for 5-8 minutes or until muffins rise ¼ to ½ inch above the top of the pan. Check using oven light. Do not open the oven! Reduce heat to 375F and continue baking for approximately 12-16 minutes or until a toothpick inserted into the center of the muffin comes out clean.

Cool. 

Cool in tin for 5 minutes. Transfer muffins to a wire rack to cool completely. These are best served the day they’re baked when the tops are slightly crunchy. See notes for storage tips. Enjoy.

This recipe is fantastic. The muffins truly are moist  they puff up nicely and I love the sugar topping!

These vegan lemon blueberry muffins are everything you&#039;ll ever want from a vegan muffin- fluffy, moist, tender, and packed with flavor in every bite!

The Best Vegan Lemon Blueberry Muffins

(185 ml) soy milk

(150 g) granulated sugar

tbsp lemon zest (~ from 2 lemons)

tbsp white all-purpose flour *

(250 g) white all-purpose flour

tsp baking powder * (important, see notes)

(125 ml) plain soy yogurt

Preheat oven to 390ºF (200ºC). Either line a standard muffin tin with cupcake liners or grease it generously with a non-stick spray.

To a medium bowl, add soy milk and stir in the lemon juice. Let it sit for 5-10 minutes to curdle. This will be our buttermilk substitute.

Then, in a small bowl, add granulated sugar and lemon zest. Massage them together to allow the lemon zest to release its flavor and aroma.

Next, in another small bowl, add the fresh blueberries and toss them with the flour. This will prevent them from sinking to the bottom.

In a medium bowl, mix the dry ingredients together- all-purpose flour, baking powder, and salt.

In a large mixing bowl mix the wet ingredients- the buttermilk, oil, soy yogurt, vanilla extract, as well as the lemon sugar from before. Mix until everything is well combined and smooth.

Sift the dry ingredients into the wet, and using a rubber spatula, stir until everything is just mixed but still clumpy. Add the floured blueberries, and mix again, just a few times to fold them into the batter. Don&#39;t overmix, having clumps is perfectly fine!

Divide the batter evenly in the prepared muffin tin, filling each muffin hole all the way up. Top with more fresh blueberries if desired. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean and the top appears lightly golden.

Let the muffins cool in the pan for 10 minutes, then transfer them to a cooling rack to cool completely. Don&#39;t let the muffins sit in the muffin tin for too long, or they&#39;ll steam and get soggy from the heat. Serve!

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