LEMON BLUEBERRY MUFFINS

Lemon Blueberry Muffins are a delightful treat bursting with the flavors of tangy lemon and juicy blueberries. These moist and fluffy muffins are perfect for breakfast, brunch, or a sweet snack any time of day. Topped with a zesty lemon glaze, these muffins are sure to brighten your day with their irresistible taste and aroma.

Why Make Lemon Blueberry Muffins

Lemon Blueberry Muffins offer a perfect balance of sweet and tart flavors, making them a beloved classic. The combination of fresh lemon zest, lemon juice, and plump blueberries creates a refreshing and irresistible taste sensation. Homemade muffins also allow you to control the ingredients, ensuring a healthier and more wholesome option compared to store-bought varieties. Plus, baking a batch of these muffins fills your home with the irresistible scent of freshly baked goods.

How to Make Lemon Blueberry Muffins

1. Prepare the Muffins: Preheat the oven and line a muffin pan with paper liners. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
2. Cream the Butter and Sugar: In another large bowl, beat together the softened butter, granulated sugar, and lemon zest until fluffy and well combined.
3. Add Wet Ingredients: Beat in the eggs, one at a time, followed by the vanilla extract and lemon juice.
4. Incorporate Sour Cream and Flour: With the mixer on low speed, alternately beat in the sour cream and flour mixture until just combined. Carefully fold in the blueberries, ensuring they are evenly distributed throughout the batter.
5. Bake the Muffins: Spoon the batter into the prepared muffin pan, filling each muffin cup to the top. Bake in the preheated oven until the muffins are golden and a toothpick inserted into the center comes out clean or with blueberry juice.
6. Cool and Glaze: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. While the muffins are cooling, prepare the lemon glaze by whisking together the lemon juice and icing sugar. Drizzle the glaze over the cooled muffins.

Serving Suggestions

Serve Lemon Blueberry Muffins warm or at room temperature for breakfast, brunch, or as a delightful snack. Pair them with a cup of hot coffee or tea for a cozy treat. These muffins also make a lovely addition to a picnic or potluck spread.

Storage Info

Store leftover Lemon Blueberry Muffins in an airtight container at room temperature for up to 2 days. Alternatively, store them in the refrigerator for up to 5 days. Warm briefly in the microwave before serving to enjoy them freshly baked.

Techniques or Tips

• Be careful not to overmix the batter to avoid dense muffins. Mix until just combined after adding the flour.
• If using frozen blueberries, toss them with a bit of flour before folding them into the batter. This helps prevent them from sinking to the bottom of the muffins.
• For extra lemon flavor, add a bit of lemon zest to the glaze or sprinkle some on top of the muffins before baking.

FAQs about Lemon Blueberry Muffins

1. Can I use other berries instead of blueberries? Yes, you can substitute other berries such as raspberries, blackberries, or strawberries in this recipe.
2. Can I make these muffins ahead of time? Yes, you can bake the muffins ahead of time and store them in an airtight container. Glaze them just before serving for the freshest taste and texture.
3. Can I freeze these muffins? Yes, these muffins freeze well. Wrap them individually or store them in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before serving, then warm briefly in the microwave or oven.

Lemon Blueberry Muffins

Enjoy the delightful combination of tangy lemon and juicy blueberries with these Lemon Blueberry Muffins. Moist and tender, these muffins are bursting with flavor, topped with a sweet lemon glaze for an extra zesty kick. Perfect for breakfast or as a sweet treat any time of day.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Breakfast, Snack

Cuisine American

Servings 12 muffins

Equipment

• 12-cavity Muffin Pan
• Large Bowl
• Electric Mixer

Ingredients

  

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2-3 tablespoons lemon zest
• 2 large eggs
• 1 ½ teaspoons vanilla extract
• 2-3 tablespoons lemon juice
• ⅔ cup sour cream
• 1 ½ cups blueberries
• 2 teaspoons flour
• 1 tablespoon fresh lemon juice
• 1 - 1 ½ cups icing sugar

Instructions

 

• Preheat the oven to 375°F (190°C). Line a 12-cavity muffin pan with papers.
• In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
• In a separate large bowl, beat together the softened butter, granulated sugar, and lemon zest until fluffy, about 2-3 minutes.
• Beat the eggs into the butter mixture one at a time, then stir in the vanilla extract and lemon juice.
• With the mixer on low speed, beat in about ½ of the sour cream into the butter mixture, then mix in about ½ of the flour mixture. Beat in the rest of the sour cream, then carefully fold in the rest of the flour using a rubber spatula or wooden spoon.
• If using frozen berries, in a separate bowl toss the berries with 2 teaspoons of flour. Gently fold the berries into the muffin batter using a rubber spatula.
• Spoon the batter into the prepared muffin pan, filling each muffin to the top. Bake in the preheated oven for 17-20 minutes, or until the tops are golden and an inserted toothpick comes out clean or with blueberry juice (not muffin batter).
• Cool in the pan for 10 minutes, then transfer to a wire rack to continue cooling.

Notes

For the glaze, whisk together the fresh lemon juice and icing sugar in a small bowl. Drizzle the glaze over the cooled muffins.

Keyword Blueberry, Lemon, Muffins