Lemon Blueberry Muffins

Level up your classic blueberry muffins with a lemon twist! These lemon blueberry muffins are super soft and fluffy, bursting with blueberry and lemon flavor and come together in one bowl!

Lemon Blueberry Muffins

Your favorite fluffy, bakery style blueberry muffins just got better with a lemon twist. Made with lemon zest, juice and extract, these blueberry muffins are the perfect balance of tart and sweet and are bursting with flavor. Plus, they’re made in one bowl and come together in a half hour so they’re perfect for mixing up for a last minute breakfast treat.

What ingredients and equipment do you need to whip up these lemon blueberry muffins?

These blueberry muffins are made with 11 ingredients in one bowl! They come together as quickly as a batch of pancakes and taste straight out of a bakery!

• Butter: Some people make muffins with oil, but we prefer the buttery, finger licking goodness of butter. It is a smidge more work to melt your butter than just using oil, but it’s worth it for the flavor! Melted butter will create a silky, tender crumb and keep your muffins perfectly moist!
• Sugar: You’ll use sugar in two places for the best blueberry muffins ever: in the batter and on the tops. Sprinkle your muffins with some sugar (preferably coarse sugar) to create that iconic bakery style crunchy muffin top!
• Eggs: 2 eggs keep these muffins fluffy and light without being too eggy!
• Greek Yogurt AND Buttermilk: We’ve tested these muffins 10 times, and let me assure you that a combo of greek yogurt and buttermilk is absolutely necessary. A half and half mixture of the two provides the perfect amount of tang, moisture, and a little extra acidity to kick up the rise, and give you a big domed muffin top! You can substitute out the greek yogurt for sour cream if it’s all you have on hand!
• Flour:  No fancy blends, or specialty flours needed here– just use your regular old AP flour. That being said, if you are gluten free, feel free to swap out for a gluten free blend! Or, if you want to health-ify these a bit you can use whole wheat flour instead!
• Baking Powder:Baking powder is the only leavener you’ll need when it comes to muffins. Baking soda can leave a baking soda-y after taste and will give your muffins a totally different rise, so make sure you’re using powder! You’ll get a big, even rise and domed tops without too many holes! A Tablespoon can feel like a lot, but you’ll need it!
• Blueberries: Duh. You can use fresh or frozen blueberries in these muffins! We recommend tossing the blueberries in some additional flour to prevent the blueberries from sinking to the bottom of your muffins.

What kind of muffin tin can you use for these blueberry muffins?

We usually make these blueberry muffins in a standard size muffin tin, but you can also use a mini muffin tin or a jumbo one! Muffins can be a little tricky to get that big, fluffy top on, but I’ve cracked the muffin code and it’s all about finding that sweet spot to fill your muffin cups up to. I like to line the muffin pans with muffin liners, spray them (this will help the muffins not stick so much to the paper liner), and fill about 3/4 of the way (regardless of what size you’re using!). This will fill them up enough that they dome into big beautiful muffin tops.

Tips for the fluffiest blueberry muffins

Ugh muffins. So delicious, so versatile, and so easy to make. The thing about muffins though is that a good muffin is GREAT, but a mediocre muffin is pretty bleh. So how do you get one of those big, fluffy, moist, bakery style blueberry muffins.

We’ve rounded up all our tips for your perfect blueberry muffins:

• Use buttermilk AND greek yogurt:The combination of thick, creamy yogurt and tangy buttermilk will create the perfect rise and brightness in these blueberry muffins! If you don’t have greek yogurt on hand, I’ve also had success making these with plain yogurt.
• Don’t over mix the batter: Over mixing your batter can produce dense, dry muffins. To preserve that moist, tender crumb you’re looking for in a blueberry muffins recipe, fold the batter together until just combined!
• Coat the blueberries with flour:Coating the blueberries with flour will prevent them from sinking to the bottom of your muffins. If you’re using frozen blueberries, we recommend rinsing your berries, and then coating with flour to prevent any streaking or bleeding of the blueberries into your batter! Be sure to not thaw them out too much as this can also make them bleed.
• Sprinkle the tops with coarse sugar:This is easily the most important step. I think we can all agree that the best part about muffins are the tops. And what’s a muffin top if it’s not fluffy and tender on the inside and crunchy on the outside. We love using coarse sugar, but granulated sugar works just fine too! If you’re feeling adventurous you could also make a streusel or add in some lemon zest for a little extra pizazz.

How to store blueberry muffins

Blueberry muffins are best eaten fresh out of the oven (is there ANYTHING better than a warm blueberry muffin? NO). Because the batter is so easy to make, you can whip up these easy blueberry muffins and bake them off right when you want them. That being said, if you don’t eat your way through all these muffins in one sitting, they’ll keep well at room temperature in a sealed container for up to 2 days or in the refrigerator for a week!

Our favorite way to warm up a day old blueberry muffin is grilled with butter to prevent the muffins from getting soggy.

Happy baking!

XXX

• Author: Sofi | Broma Bakery
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 10 muffins
• Category: breakfast
• Method: oven
• Cuisine: american

Lemon Blueberry Muffins

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This super moist lemon blueberry muffin recipe is loaded with juicy blueberries with a big domed, muffin top coated in crunchy demerrara sugar.

• Author: Sofi | Broma Bakery
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 10 muffins
• Category: breakfast
• Method: oven
• Cuisine: american

Units: USM

Equipment

muffin baking pan

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muffin liners

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mixing bowl

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rubber spatula

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whisk

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Ingredients

• 1 tablespoon lemon zest (zest of 1 lemon)
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 1/3 cup greek yogurt
• 1/3 cup milk
• 1 tablespoon lemon juice
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 cups all-purpose flour
• 2 cups blueberries, fresh or frozen
• turbinado sugar, optional

Instructions

1. Preheat oven to 425°F. Grease 10 standard size muffin tins and line with cupcake liners. Set aside.
2. In a large mixing bowl combine granulated sugar and lemon zest. Rub the zest into the sugar with your fingers until the sugar smells fragrant and lemon-y. Add the melted butter to the lemon sugar, beating until combined.
3. Add the eggs in one at a time. Add the greek yogurt, milk lemon juice, vanilla extract and lemon extract. Mix well.
4. Add 2 cups of the flour, baking powder, and salt. Use a silicone spatula to fold the batter together until it mostly comes together–it’s okay if it’s a little lumpy. You don’t want to overmix it! Fold the blueberries into the batter, mixing only until combined.
5. Scoop the batter into prepared muffin tins, filling about 3/4 of the way. You can use a large cookie scoop or a 1/4 cup measure to keep things consistent. Sprinkle the tops with Turbinado sugar, if using.
6. Bake the muffins for 5 minutes at 425°F, then turn the oven down to 375°F and bake for an additional 15 minutes, until muffins are golden brown and spring back to the touch. Remove from oven and allow to cool for at least 15 minutes before eating!