Discover the best lemon blueberry muffins, brimming with juicy blueberries and bursting with tangy lemon flavor. This absolutely delicious and fantastic recipe is perfect for blueberry season and delivers super moist, warm muffins that will make your taste buds dance with delight. Don't miss out on this must-try recipe, a standout among muffin recipes, to enjoy a scrumptious treat any time of the year!
Explore a world of deliciousness with this standout among muffin recipes, ensuring your baking adventures are filled with delightful flavors and irresistible treats.
While you're here, if you enjoy this recipe, please check out this delicious recipe for banana nut muffins from fellow blogger Crafty Cooking Mama!
I hope you enjoy this recipe! ❤️ If you give it a try, please let me know how it turned out for you in the comments section at the bottom of the page or share a pic of your om noms on Instagram and tag @dishesanddustbunnies! ❤️
What Ingredients are used to make Lemon Blueberry Muffins?
To make Lemon Blueberry Muffins, you'll need a combination of dry and wet ingredients, along with fresh or frozen blueberries. The key components include flour, a leavening agent (baking powder and baking soda), granulated sugar, butter, eggs, milk, and lemon elements like zest, juice, and extract. These ingredients come together to create a moist and flavorful muffin with a delightful balance of tangy lemon and sweet blueberries.
In addition to the main muffin ingredients, you'll also need a few items to prepare a luscious Lemon Simple Syrup to enhance the muffins' flavor. The syrup ingredients include granulated sugar, water, lemon zest, and fresh lemon juice. This syrup will be drizzled over the warm muffins, adding an extra layer of zesty sweetness that perfectly complements the lemon-blueberry combination in the muffins.
How to make Lemon Blueberry Muffins – Overview
You can find the full recipe details, including ingredient amounts and the full instructions in the recipe card at the bottom of this post, but first, here's a quick overview of how to make homemade lemon blueberry muffins from scratch!
To make Lemon Blueberry Muffins, start by preheating your oven and preparing a muffin pan with paper liners or nonstick spray.
In a large mixing bowl, combine the dry ingredients, including flour, baking powder, baking soda, and salt. In another bowl, whisk together the wet ingredients, such as melted butter, sugar, eggs, milk, lemon zest, lemon juice, and lemon extract.
Gently mix the wet ingredients into the dry ingredients, being careful not to overmix. Fold in the blueberries, ensuring even distribution throughout the batter.
Fill the muffin cups to the rim full with batter and bake in the preheated oven. Filling the muffin tin to the rim will help you create that delicious muffin top dome! Just be sure to spray the tin with cooking spray all over the pan, not just in the muffin cup part!
Begin at a higher temperature for a few minutes, then reduce the temperature and continue baking until a toothpick inserted in the center comes out clean. Finally, let the muffins cool before enjoying these delicious, tangy, and sweet treats.
While the muffins are baking, prepare the Lemon Simple Syrup to add an extra burst of flavor. In a small saucepan, combine granulated sugar, water, and lemon zest, heating gently until the sugar dissolves. Remove the saucepan from the heat and stir in fresh lemon juice. Allow the syrup to cool slightly.
Once the muffins have finished baking and are still warm, use a toothpick to poke holes in the tops of each muffin, then drizzle or brush the Lemon Simple Syrup over them, allowing it to soak in and enhance the overall taste of these delightful lemon blueberry muffins.
Do I need to rinse my blueberries before adding them to this recipe?
Yes, it's a good practice to rinse your blueberries before adding them to the recipe. Washing the blueberries helps remove any dirt, debris, or pesticide residues that might be present on the surface of the berries.
To wash them, gently place the blueberries in a colander or strainer and run cold water over them, while carefully moving them around to ensure all the berries are rinsed thoroughly.
After washing, gently pat the blueberries dry with a clean kitchen towel or paper towel to remove excess moisture. This will help prevent the berries from sinking to the bottom of the muffins during baking. Once the blueberries are clean and dry, you can fold them into the batter and proceed with the recipe.
How do you make my lemon blueberry muffins rise really big on top?
How to Create that irresistible tall Muffin Top Dome:
1. Start at a High Temperature, then continue to bake at a lower temperature – If you're looking for a nice puffed up muffin top, make sure that you pay close attention to the adjustment to the heating temperatures during the baking process.
In this recipe, I use a higher temperature at the beginning of the baking process and this ensures that those lovely tops puff up just right. Keep in mind that your oven's internal temperature may vary from mine so keep an eye on them.
2. After Mixing, Bake them ASAP – If you wait too long to put the muffins in the oven after mixing the batter, they may not rise as much as you want. You should try to preheat your oven ahead of time, so it'll be ready when you are. If you are using baking soda in your muffin recipe, it's especially important to pay attention to this tip. As soon as you finish mixing the batter, it's best to pour it into the muffin tins, then put the tins in the oven to start baking as soon as possible.
If you wait too long, the leavening agent may lose its efficacy and your muffins might not achieve the domed tops that you're hoping for. The leavening process starts as soon as you mix the wet and dry ingredients, so if you wait too long to bake the batter, it won't work as well. The muffins might rise a bit, but they won't rise as high as they could if you had been faster.
3. Fill the Muffin Tins to the top – If you want your muffins to have that nice, rounded top like you see in bakeries, be sure to fill the muffin cups all the way to the top. This may seem like common sense, but I've seen so many people make the mistake of not filling them high enough and then they end up with flat muffins. So don't be afraid to really mound that batter up!
Tips for Perfect Muffins Every Time
1. Make Sure your Oven Temperature is Right – Sometimes, an oven's temperature can run hotter or even cooler than what the dial indicates, which is often the case with older appliances.
Knowing the actual internal temperature of your oven is important in making sure that your muffins and other baked goodies turn out exactly how you want them. If you haven’t already, I would suggest picking up an inexpensive oven thermometer to test the internal temperature of your oven. Set your oven to 350°F and place the thermometer inside. Once your oven says that it is preheated to the desired temperature, compare this to what it says on the thermometer. If you notice a big difference, don’t stress – just go by the temperature readings of what your thermometer says from now on, rather than what’s on the dial.
2. Accurately Measure Your Ingredients – They say that baking is a science and sometimes I think whoever “they” are, are right. lol
I’ve been guilty of not accurately measuring the dry ingredients in a recipe simply because I’ve been in a hurry, and it really makes a difference to the quality of the end result.
It’s important that when you’re measuring your dry ingredients, you use the proper measuring cups and level off what you’re measuring using a flat tool such as a knife or spatula. Also, make sure that you measure the wet ingredients using cups with a lip. It's best to use a clear measuring cup so you can make sure the amounts are exactly where they need to be.
Professional bakers will often weigh their ingredients rather than measure by the cup – usually when using ingredients like cake flour, etc. While this isn't absolutely necessary, it's something to keep in mind and maybe experiment with.
3. How to prevent dense/dried out muffins: Don’t over mix the batter –
To prevent dry or dense muffins, make sure to only mix the muffin batter until the ingredients just come together. When you’re making muffins, you never need to stir the batter for more than a couple seconds.
Seriously, only stir as long as it takes for the dry ingredients to just start to dissolve into the wet ingredients and no more. If you’re too vigorous when stirring the batter, you’ll end up a dense puck for a muffin.
4. Use fresh ingredients – When a recipe calls for baking soda or baking powder, please make sure that it is fresh. The older the baking soda or baking powder, the less effective it will be. If you use old baking soda or baking powder, your recipe might not turn out right because it might not rise.
5. If you live at a higher altitude, the recipe might need a little added moisture -In some locations, it's important to add a little more moisture to recipes because the air is drier. If you live at a high altitude and your baked goods come out dry, try adding a tablespoon or two of vegetable oil or applesauce to the recipe next time.
6. Test Doneness with the Toothpick Test – If your muffins start to brown up or look like they're close to being done, take them out of the oven and test them with a toothpick. If the toothpick inserted comes out clean after sticking it into a muffin, they're ready!
Here are some simple variations to the classic Lemon Blueberry Muffins recipe:
Mini or Jumbo Muffins: To accommodate different preferences and occasions, you can easily adapt the Lemon Blueberry Muffins recipe to create mini or jumbo muffins. For mini muffins, use a mini muffin pan and adjust the baking time, checking for doneness with a toothpick. These bite-sized treats are perfect for parties and gatherings.
On the other hand, if you prefer larger muffins, use a jumbo muffin pan and slightly increase the baking time to ensure they're cooked through. Add more blueberries to the batter for an extra burst of flavor in every bite. Enjoy these versatile and delicious muffins any way you like!
Use Frozen Berries instead of Fresh: If fresh blueberries aren't available, you can use frozen berries in the recipe without thawing them. Just fold them into the batter as you would with fresh blueberries.
Lemon Blueberry Muffins with Sugar and Lemon Zest Topping: Before baking, sprinkle the top of each muffin with a mixture of sugar and lemon zest. This adds an extra layer of lemon flavor and a delightful crunch.
Lemon Blueberry Muffins with Sweet Lemon Glaze: Prepare a glaze by mixing powdered sugar, more lemon juice, and a bit of whole milk. Drizzle this sweet lemon glaze over the cooled muffins for an extra touch of sweetness and added lemon flavor.
Lemon Blueberry Muffins with Crumb Topping: Prepare a crumb topping by combining brown sugar, flour, and cold butter until it forms a crumbly texture. Sprinkle this mixture over the muffin batter before baking for a delicious streusel-like topping.
Ingredient substitutions can be a game-changer when it comes to accommodating dietary restrictions or preferences, and making lemon blueberry muffins is no exception.
For those who need a gluten-free option, replace wheat flour with a gluten-free flour mixture. There are many pre-made gluten-free flour blends available in the market, or you can create your own mix using a combination of flours like rice flour, potato starch, and tapioca starch. This substitution will allow you to enjoy the delicious muffins without any gluten concerns.
If you don't have fresh lemon juice on hand or prefer a milder lemon flavor, you can use bottled lemon juice as an alternative. However, keep in mind that fresh lemon juice typically has a brighter and more vibrant flavor.
Lastly, if you want to add a bit of tanginess and creaminess to your muffins, consider replacing some or all of the milk with plain yogurt or sour cream. Both of these substitutions not only add a slight tang to the muffins but also create a tender and moist texture. Experiment with these ingredient substitutions, including sour cream, to create your perfect lemon blueberry muffin recipe that caters to your specific needs and preferences.
To keep your Lemon Blueberry Muffins fresh and delicious, proper storage is essential. After allowing the muffins to cool completely, transfer them to an airtight container. Place a sheet of paper towel at the bottom of the container to absorb any excess moisture, and then place another sheet of paper towel on top of the muffins to maintain freshness.
Store the airtight container at room temperature for up to 3 days. If you need to store the muffins for a longer period, consider freezing them. To do so, wrap each muffin individually in plastic wrap or aluminum foil, then place them in a freezer-safe airtight container or a resealable plastic freezer bag. Label the container with the date and type of muffins, and freeze for up to 3 months.
To enjoy the frozen muffins, let them thaw at room temperature for a few hours or overnight. You can also reheat them in the microwave or a preheated oven for a warm and delicious treat. By following these storage instructions, your Lemon Blueberry Muffins will stay fresh and tasty for you to enjoy whenever you like.
How to serve lemon blueberry muffins?
There are several ways to serve Lemon Blueberry Muffins that can enhance their flavor and presentation:
- Serve warm: Gently reheat the muffins in a preheated oven at 300°F (150°C) for about 5 minutes, or microwave them for 10-15 seconds until they're warmed through. The warmth brings out the flavors and creates a comforting experience.
- Dust with powdered sugar: Lightly dust the tops of the muffins with powdered sugar for a touch of extra sweetness and an elegant appearance.
- Add lemon glaze: Whisk together powdered sugar, fresh lemon juice, and a bit of lemon zest to create a simple lemon glaze. Drizzle it over the muffins for an extra burst of lemon flavor and a glossy finish.
- Serve with accompaniments: Pair the muffins with a dollop of whipped cream, a scoop of vanilla ice cream, or a spoonful of lemon curd for a more indulgent treat.
- Garnish with fresh berries: Place a few fresh blueberries or other seasonal berries on the plate alongside the muffins for a pop of color and added freshness.
- Enjoy with a beverage: Serve the muffins with hot tea, coffee, or a glass of cold milk to complement their flavors and create a complete snack or breakfast.
Feel free to mix and match these serving suggestions to suit your preferences and the occasion. Lemon Blueberry Muffins are versatile and can be enjoyed in many delightful ways.
- 2 ½ cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, melted and cooled
- 1 cup granulated sugar
- 2 large eggs
- 1 cup milk
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- ½ tsp lemon extract
- 1 ½ cups blueberries, fresh or frozen (if frozen, do not thaw)
Lemon Simple Syrup Ingredients:
- ½ cup granulated sugar
- ½ cup water
- Zest of 1 lemon
- 3 tbsps fresh lemon juice
- Preheat your oven to 425°F (218°C). Spray your muffin tin with cooking spray all over (not just in the cups) because this will help prevent the dome part of the muffins from sticking to the pan. Line the muffin pan with paper liners.
- In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
- In another mixing bowl, whisk together the melted butter, granulated sugar, eggs, milk, lemon zest, lemon juice, and lemon extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix gently with a spatula until just combined. Be careful not to overmix, as this may result in dense muffins.
- Carefully fold in the blueberries, ensuring even distribution throughout the batter.
- Fill the muffin cups to the rim full with batter. Filling the muffin tin to the rim will help you create that beautiful muffin top dome! Just be sure to spray the tin with cooking spray all over the pan, not just in the muffin cup part!
- Bake muffins in the preheated oven for 5 minutes at 425°F (218°C), then reduce the oven temperature to 375°F (190°C) and continue to bake for an additional 13-15 minutes or until a toothpick inserted in the center comes out clean (or with a few moist crumbs attached). This two-step baking process allows the muffins to rise efficiently and form a nice dome shape.
- Remove the muffins from the oven.
- After the muffins have finished baking and are still warm, use a toothpick or skewer to poke several holes in the tops of each muffin.
- Carefully spoon or brush the Lemon Simple Syrup over the tops of the warm muffins, allowing it to soak into the holes and infuse the muffins with an extra burst of lemon flavor.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Lemon Simple Syrup Instructions:
- While the muffins are baking, prepare the Lemon Simple Syrup by combining the sugar, water, and lemon zest in a small saucepan over medium heat.
- Stir occasionally until the sugar dissolves, allowing the mixture to come to a gentle simmer.
- Once the sugar has dissolved, remove the saucepan from the heat, and stir in the fresh lemon juice.
- Allow the Lemon Simple Syrup to cool slightly while the muffins finish baking.
- Prep Time: 15 minutes
- Cook Time: 13-15 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American