You can add a ray of sunshine to any morning with a Lemon Blueberry Muffin in hand! With a crunchy, sugar-crusted topping, and a fluffy interior bounding with citrusy lemon flavor and fresh blueberries, this is a bakery-quality muffin you can easily make at home!
So, grab yourself a steamy beverage and kick off the day with your new favorite breakfast treat in hand…or not. Cause these muffins are make-ahead and handheld, meaning they’re perfect for getting you out of the door before that weekday chaos has a chance to set in!
Oh, yes: Lemon Blueberry Muffins are indeed a mother’s best friend. They stay fresh for days and they’re mucho freezer-friendly. Plus, it’s a breakfast the whole family can get down with. A complaint free morning…maybe that’s actually a mother’s best friend.
Want more make-ahead blueberry treats in your life? Try these easy Blueberry Crumble Bars next!
HOW TO MAKE LEMON BLUEBERRY MUFFINS
- Prep — Wash and dry the blueberries, add them to a bowl and toss them with a tablespoon of flour. Prepare the muffin tin by adding the liners and spraying the pan (and the liners) with nonstick cooking spray. Also, have a rack placed in the center of the oven and make sure it is preheating to 375°F before you begin mixing the batter.
- Whisk Dry Ingredients – Whisk together the flour, baking powder, and salt in a medium-sized mixing bowl.
- Whisk Wet Ingredients – Whisk together the sugar, egg, lemon juice, and vanilla in a large mixing bowl.
- Combine and Add Buttermilk – Add the dry ingredients to the wet ingredients, alternating with the buttermilk. This means the dry ingredients will be added in three separate additions and the buttermilk in two. Don’t overmix! Stop as soon as no more flour is showing.
- Fold – Very gently, fold in the blueberries, preferably using a silicone spatula. Take extra care not to break up the blueberries if you can!
- Bake – Add the Lemon Blueberry Muffin batter to the prepared tin, filling it about three-quarters of the way full. Sprinkle the tops with granulated sugar and bake for 28-30 minutes, just until golden and springy to the touch!
WHAT YOU’LL NEED:
To make a stellar batch of muffins from scratch, you’ll need to have a few standard kitchen items handy. No need to pull out any heavy machinery, you can leave the stand mixers and even the handheld mixers behind. A whisk and a light hand will go far when it comes to baking up tender, pillowy soft interior!
Here’s what you’ll need to whip up these Lemon Blueberry Muffins!
- Muffin Tin
- Muffin Liners
- Cooking Spray
- Small, Medium, and Large Mixing Bowls
- Measuring Cups and Spoons
- Silicone Spatula
- Fresh Blueberries
- All-Purpose Flour
- Granulated Sugar
- Baking Powder
- Unsalted Butter
- Lemon Zest and Juice
- Pure Vanilla Extract
CAN I USE FROZEN BLUEBERRIES?
If you can’t get your hands on fresh blueberries or just happen to have a stash of frozen ones in the freezer, you can absolutely use them in this recipe. Just take note, frozen berries will have a higher water content, which will likely affect the batter slightly.
Because of the extra water in the batter, you may find you need to bake Lemon Blueberry Muffins made with frozen blueberries for just a couple minutes longer.
HOW TO STORE LEMON BLUEBERRY MUFFINS
You can leave the muffins out at room temperature, but eat them up within 3 days for peak freshness. If you’d like to preserve them beyond this time period, freeze them! They are great for on-the-go kind of mornings and the perfect make-ahead breakfast for little ones and grown-ups alike!
To freeze Lemon Blueberry Muffins, allow them to cool to room temperature, then place them in a freezer-safe gallon-sized ziplock bag. Remove as much air as possible, seal, and freeze. Eat within 3 months for best quality.
THEY’RE GREAT FOR OVERNIGHT COMPANY!
I also love having a batch of muffins stashed in the freezer when we have overnight company staying with us. Just before bed, I’ll pull the muffins from the freezer and place them inside of a covered cake stand. The muffins will thaw at room temperature overnight, and no matter who wakes up first, a breakfast treat is there, ready for the taking! You can do this with any muffin recipe!
TYPES OF MUFFINS TO BOOKMARK AND TRY LATER!
- Apple Crumble
- Chocolate Chip
- Easy Blueberry
- Blueberry Banana
- Banana Oatmeal
- Chocolate Banana
- Coffee Cake (by A Joyfully Mad Kitchen)
TOP TIPS FOR MAKING THE BEST-EVER MUFFINS
- Tossing the blueberries in the flour will keep them from sinking to the bottom of the batter. For Lemon Blueberry Muffins with a nice, even distribution of blueberries, don’t skip this step.
- Don’t forget to preheat the oven! This is very important any time you are baking.
- Do not deviate from recipe measurements.
- Use parchment paper liners, if you can. They are nonstick and work best!
- Spray both the pan and the liners with cooking spray.
- Don’t overmix the batter. It will cause your muffins to be tough.
- Fold in the blueberries gently to try and keep them whole!
- Using an ice cream scoop will help you perfectly portion out the batter.
5 MORE BREAKFAST TREATS YOU’LL LOVE
- Apple Strudel
- Blueberry Waffles
- Strawberry Scones
- Cinnamon Orange Scones
- Chocolate Chip Banana Cookies
Add a ray of sunshine to any morning with this bright and citrusy Lemon Blueberry Muffin recipe! It's a bakery-quality muffin you can easily make at home.
- Non-stick cooking spray
- 1 1/3 cup fresh blueberries rinsed and dried
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 cups + 1 tablespoon all-purpose flour, separated
- 1 tablespoon baking powder
- 3/4 teaspoon fine sea salt
- 3/4 cup granulated sugar + 1 tablespoon for topping
- 1 large egg
- Zest of a lemon + 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon pure vanilla extract
- 1 1/4 cup buttermilk
Place rack in the center of the oven and preheat the oven to 375°. Have ready a standard muffin tin with paper liners, and lightly spritz with nonstick cooking spray. In a small bowl, toss the dried blueberries with 1 tablespoon of flour and set aside.
In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt. Set aside until ready to use.
In a large mixing bowl, whisk together 3/4 cup of sugar, egg, lemon zest, lemon juice, and vanilla. Add the butter and whisk until combined.
Stir in the dry ingredients in 3 additions, alternating with the buttermilk. Gently, fold in the blueberries using a silicone spatula.
Fill the liners or muffin cup 3/4 of the way full, sprinkle with remaining sugar and bake 28-30 minutes, or until the tops are golden brown.
Consider using parchment paper muffin liners. If you don't have this kind, it's best to spray the muffin liners and the pan with cooking spray before adding the batter.
Makes about 16 muffins.