These homemade Lemon Blueberry Muffins make a great breakfast or snack. A tasty, simple recipe that any blueberry and lemon lover will enjoy!
AN EASY HOMEMADE MUFFIN RECIPE
Blueberry and lemon go together like peanut butter and jelly. It is hands-down one of my favorite combinations of flavors. Honestly I will eat this combination all year long, it doesn't need to just be summer. Sometimes it's nice to make these bright sunny flavors during the winter to brighten up the days! Muffins are a great breakfast or snack idea because they are a great grab-and-go. These Lemon Blueberry Muffins freeze really well too!
FREQUENTLY ASKED QUESTIONS:
Yes you can! You will want to use 8 ounces and you do not need to defrost them, put them in frozen.
This helps the blueberries stick to the batter so they do not sink to the bottom when baking and will disperse evenly in the batter.
I like to add the Greek yogurt. A lot of muffin recipes only use butter/oil. Yogurt really helps get that moistness into the muffins but also adds to the flavor.
You can use vanilla Greek yogurt as well. Greek yogurt is our go-to in this recipe but if you don't have any then sour cream can be a substitute as well.
If you want extra fluffy muffins then you will want your wet ingredients (eggs, butter and yogurt) to be at room temperature.
There are two main reasons why your muffins are dry. One is because they are over-baked and two is that you over-mixed the batter. You want to pull your muffins out of the oven once a toothpick inserted in the center comes out clean. Bake on a middle rack, not a top rack in the oven. Also, when you over-mix a batter, you are incorporating in too much air and it also can result in extra gluten development. It will make it tough and dry.
These can be stored in an airtight container where they will keep at room temperature for up to 3 days or a week in the refrigerator. They can also be frozen. Place in a freezer container and they will keep in the freezer for up to 3 months. To defrost, remove to the countertop overnight until thawed.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- lemon zest
- granulated sugar
- lemon Greek yogurt
- lemon juice
- almond extract
- all-purpose flour
- baking powder
HOW TO MAKE LEMON BLUEBERRY MUFFINS:
Preheat the oven to 400F degrees. Line a 12 cup muffin tin with cupcake liners or spray with nonstick spray. Zest lemons and reserve 2 tablespoons for topping muffins before baking. Add ¼ sugar to reserved lemon zest and set aside. In a separate medium bowl, stir the remaining zest into 1 cup sugar.
Then whisk in melted butter for 1 minute. Finally, whisk in eggs, lemon juice, milk, yogurt, and almond extract.
In another bowl, mix together 2 ¼ cup flour and baking powder.
Stir this flour mixture into the sugar/yougurt mixture until blended. Toss blueberries with 1 tablespoon flour then gently fold them into batter.
Fill muffin tins about ¾ full.
Sprinkle each muffin cup with the lemon-sugar mixture you set aside earlier. (Don’t skip this. It really makes them pop with flavor.)
Bake at 400F degrees for 15 minutes or until a toothpick comes out of the center clean.
Let cool in muffin tin for 5 minutes before removing to a cooling rack.
Cool completely before serving. Note: This recipe makes about 18 muffins so if you only have one muffin pan, you'll want to start on your last batch.
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
Lemon Blueberry Muffins
- zest from 2 lemons, divided use
- 1 cup + ¼ cup granulated sugar
- ½ cup salted butter, melted
- 2 eggs, beaten
- ½ cup milk
- 5.3 ounces lemon greek yogurt
- ¼ cup fresh squeezed lemon juice
- 1 teaspoon almond extract
- 2 ¼ cup + 1 tablespoons all-purpose flour
- 2 teaspoons baking powder
- 1 ½ cups fresh blueberries
- Preheat the oven to 400F degrees. Line a 12 cup muffin tin with cupcake liners or spray with nonstick cooking spray.
- Zest lemons and reserve 2 tablespoons for topping muffins before baking. Add ¼ sugar to reserved lemon zest and set aside.
- In a separate medium bowl, stir the remaining zest into 1 cup sugar.
- Whisk in melted butter for 1 minute. Then whisk in eggs, lemon juice, milk, yogurt, and almond extract.
- In another bowl, mix together 2 ¼ cup flour and baking powder.
- Stir flour mixture into the yogurt/sugar mixture until blended.
- Toss blueberries with 1 tablespoon flour then fold them into the batter.
- Fill muffin tins about ¾ full with batter
- Sprinkle each muffin cup with the lemon-sugar mixture that you set aside earlier. (Don’t skip this. It really makes them pop with flavor.)
- Bake at 400F degrees for 15 minutes or until a toothpick comes out of the center clean.
- Let cool in muffin tin for 5 minutes before removing to a cooling rack. Allow to cool completely before serving.
- Note: This recipe makes about 18 muffins so if you only have one muffin pan, you'll want to start on your last batch.
- These can be frozen, see above on how to do that.
- You can use vanilla greek yogurt instead of lemon.
- You can use frozen blueberries instead of fresh.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.