Ready to bake soft, zesty, and bursting-with-flavor Lemon Blueberry Muffins? I’ve got you covered. These are perfect for breakfast, brunch, or a sweet snack. They combine the bright tang of lemon with the juicy sweetness of blueberries. With a prep time of just 15 minutes and a bake time of 20-25 minutes, you’ll have 12 delicious muffins ready to enjoy in under an hour. Let’s dive into the recipe and everything you need to know to make them perfectly every time!
Storage Tips for
To keep your Lemon Blueberry Muffins fresh and delicious:
- Room Temperature: Store muffins in an airtight container at room temperature for up to 2 days.
- Refrigerator: For longer freshness, refrigerate them in an airtight container for up to 5 days. Reheat gently in the microwave or oven before serving.
- Freezing: These muffins freeze beautifully! Place them in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw at room temperature.
Frequently Asked Questions (FAQs)
Can I use frozen blueberries?
Yes! Frozen blueberries work wonderfully—just don’t thaw them before adding. Toss them in 1 tablespoon of flour to prevent sinking and reduce color bleeding into the batter.
What if I don’t have Greek yogurt?
You can substitute sour cream for Greek yogurt in equal amounts (1 cup or 240g). Both provide moisture and a slight tang that complements the lemon flavor.
Can I make these muffins gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Why did my muffins sink in the middle?
Overmixing the batter or opening the oven door too early can cause sinking. Mix gently until just combined, and avoid disturbing the muffins during the first 15 minutes of baking.
Can I double the recipe?
Absolutely! Double all ingredients and use two 12-cup muffin tins.
Lemon Emulsion vs. Lemon Extract: What’s the Difference?
If you’re new to baking with lemon emulsion, you might wonder how it differs from the more common lemon extract. Here’s a breakdown:
Lemon Emulsion:
- What It Is: Lemon emulsion is a flavoring made by suspending lemon oil in water with an emulsifier (like gum arabic). This process creates a stable, water-based flavoring.
- Flavor: Has robust, true lemon taste that holds up well during baking, as the heat doesn’t evaporate the flavor as quickly as extracts.
- Use: Ideal for baked goods like muffins, cakes, and cookies where you want a consistent lemon flavor. In this recipe, 1 teaspoon enhances the lemon juice and zest.
- Availability: Found in specialty baking stores or online; I’ve only ever used Lor-Ann and love it!.
Lemon Extract:
- What It Is: Lemon extract is an alcohol-based flavoring made by steeping lemon peels in alcohol, then distilling the mixture.
- Flavor: Provides a strong, concentrated lemon taste, but the alcohol can evaporate during baking, sometimes leaving a slightly less intense flavor.
- Use: Great for no-bake recipes, frosting, or when a quick lemon kick is needed. It’s more volatile in high-heat baking.
- Availability: Available in grocery stores, often near vanilla extract.
Which to Choose?
For this Lemon Blueberry Muffins recipe, I recommend lemon emulsion because it maintains its flavor through the baking process, complementing the fresh lemon juice and zest. If you only have lemon extract, you can substitute it in the same 1 teaspoon amount, but the lemon flavor might be slightly less pronounced after baking.
Ingredients
- 2 c. all-purpose flour (240g)
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¾ c. 150g granulated sugar (150g)
- 2 large eggs
- ½ c. 113g melted butter, cooled (about 1 stick) (113g)
- 1 c. 240g plain Greek yogurt (or sour cream) (240g)
- 2 Tbsp fresh lemon juice
- 1 Tbsp lemon zest from about 1 large lemon
- 1 tsp vanilla extract
- 1 tsp lemon emulsion
- 1 c. 150g fresh or frozen blueberries (if using frozen, do not thaw) (150g)
- Optional Topping:
- 2 Tbsp coarse sugar optional for tops
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Combine Wet Ingredients: In a large bowl, whisk the granulated sugar and eggs until well combined and slightly pale, about 1 minute. Add the melted butter, Greek yogurt, lemon juice, lemon zest, vanilla extract, and lemon emulsion. Whisk until smooth and fully incorporated.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix— small lumps are okay.
- Fold in Blueberries: Gently fold in the 1 cup (150g) of blueberries, ensuring they’re evenly distributed throughout the batter. If using frozen berries, toss them in 1 tablespoon of flour first to prevent sinking and minimize color bleeding.
- Fill the Muffin Tin: Divide the batter evenly among the 12 muffin cups, filling each nearly to the top For a bakery-style look, slightly overfill them to create taller muffins. If desired, sprinkle the tops with coarse sugar for a crunchy finish.
- Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs (no wet batter). The tops should be golden.
- Cool: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Video
Notes
-
Lemon Boost: For extra zing, drizzle a simple glaze made of 1/2 cup powdered sugar and 1-2 tablespoons lemon juice over the cooled muffins.
-
Blueberry Swirl Prevention: Pat fresh blueberries dry after rinsing and handle them gently to avoid streaks.
- Frozen Berry Adjustment: Make sure you don’t thaw your berries if you’re using frozen.
Final Thoughts
These Lemon Blueberry Muffins are a delightful treat that balances tangy and sweet with every bite. Whether you’re baking for family, friends, or just yourself, this recipe is sure to impress. Give it a try, and don’t forget to experiment with the optional glaze for an extra lemony finish! Let us know how it goes in the comments below or share your photos on social media—tag me for a chance to be featured!
Happy baking!