Lemon Blueberry Muffins
These lemon blueberry muffins are a simply irresistible breakfast treat taste just as good—or even better—than any bakery version.
They have a deliciously moist texture, full of flavor from the berries and the tang from the lemon juice and lemon zest. And the springle of sugar provides the perfect crunchy crumble topping.
The best part is that these muffins are super moist and STAY moist even if they are refrigerated since the batter is made with oil and not butter.
Tips:
- Do not over-mix after mixing in the flour. It should not be perfectly smooth; you want to see tiny lumps in the batter.
- You can use fresh or frozen blueberries. If you are using frozen, do not thaw it.
- Lemon juice and lemon zest are used. Zest your lemons first, then juice them. While zesting making sure not to zest until the white part because that is bitter.
- Adding some sugar on top is optional but it gives a nice, caramelized look and taste.
- The muffins are first baked at a really high temperature (450F) for just 10 minutes. It won’t burn the muffins; in fact this helps create the characteristic domed top. Then dropping the oven temperature to 375F for the rest of the time allows the center to bake through without burning the outside.
Steps:
- Mix the dry ingredients together.
2) Toss the blueberries with all-purpose flour.
Why are the blueberries tossed with flour?
When blueberries are not tossed with flour, they will sink to the bottom of the batter. Tossing the berries with a little flour helps to suspend them in the batter.
3) Make the wet batter and gently mix the blueberries in it.
4) Pour the batter into the muffin pan lined with liner. Top with more blueberries and sugar. Place in the oven.
How To Store
Once completely cool, transfer these delicious lemon blueberry muffins to an airtight container and refrigerate for up to 7 days. To freeze, place the muffins in a freezer bag or freezer-safe container and freeze for up to 3 months. Defrost at room temperature.
Check out my other desserts:
Lemon Blueberry Muffin
Ingredients
- 2 cups all purpose flour + 1/2 tablespoon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs (room temperature)
- 1 cup sugar
- 1/2 cup oil
- 1/2 cup milk (room temperature)
- 3 tablespoon lemon zest
- 3 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 2 cups blueberries (fresh or frozen- If using frozen, DO NOT thaw it)
Instructions
- Preheat the oven to 450℉.
- Prepare 12 muffin tins by lining them with liners.
- Over a large bowl, using a sieve, sift the dry ingredients- 2 cups all purpose flour, baking powder, baking soda and salt.
- In another bowl, add the eggs and the sugar and mix well until all the sugar combines.
- To the egg mixture, add the following – oil, milk, lemon zest, lemon juice, vanilla extract and mix well.
- Add this wet mixture to the dry ingredients and gently fold until no more flour can be seen. DO NOT OVERMIX.
- To the blueberries, add 1/2 tablespoon all purpose flour and coat them. This will prevent them from sinking to the bottom.
- Now take the flour coated blueberries and add them to the muffin batter. Stir gently or the blueberries may burst.
- Pour the batter equally into the muffin tins.
- Additionally you can add a few blueberries (2-3) on the top and sprinkle 1/4 teaspoon sugar too (this will give a nice caramelized top).
- Bake for 10 minutes.
- Then REDUCE the oven temperature to 375℉ (without opening the oven door or removing the tins) and continue baking for additional 10 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Once done, remove from the oven and allow them to cool for 5 minutes in the muffin tin. Then remove the muffins from the muffin tin and allow them to further cool on a cooling rack (this will prevent them from becoming dry).
- Enjoy!
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