Go Back
When making blueberry lemon muffins, the right ingredients matter. Here’s what you need: - 2 cups all-purpose flour - 1 cup granulated sugar - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1/2 cup unsalted butter, melted - 2 large eggs - 1 cup buttermilk - Zest of 2 lemons - 1 tablespoon lemon juice - 1 1/2 cups fresh blueberries - 1 teaspoon vanilla extract - 2 tablespoons coarse sugar (for topping) Each ingredient plays a key role. For example, flour gives structure. Sugar adds sweetness. Baking powder and baking soda help muffins rise. Butter brings moisture and flavor. Eggs bind the mixture. Buttermilk adds tenderness and a slight tang. Lemon zest and juice give that bright, fresh taste. Fresh blueberries burst with flavor. They also add juicy sweetness. Lastly, the coarse sugar on top gives a nice crunch. Now, you’re ready to bake! Gather these ingredients and let’s make something delicious! {{ingredient_image_1}} First, set your oven to 375°F (190°C). This temperature helps the muffins rise well. While it warms up, grab a muffin tin. You can line it with paper liners or grease it with non-stick spray. This step ensures that your muffins come out easily after baking. In a large mixing bowl, combine the dry ingredients. Add 2 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Use a whisk to blend these together. It should be light and airy. This mix gives your muffins a great base. In another bowl, mix the wet ingredients. Start with 1/2 cup of melted unsalted butter. Then, add 2 large eggs, 1 cup of buttermilk, the zest of 2 lemons, 1 tablespoon of lemon juice, and 1 teaspoon of vanilla extract. Whisk until smooth. Pour this mix into the dry ingredients. Gently fold the batter until just combined. A few lumps are okay. It keeps the muffins soft. Now, fold in 1 1/2 cups of fresh blueberries. Be gentle to keep them whole. Use a scoop or spoon to fill each muffin cup about 3/4 full. This allows room for them to rise. Sprinkle 2 tablespoons of coarse sugar on top for extra crunch. Bake for 18-20 minutes. Check them with a toothpick. If it comes out clean, they are ready. Once baked, let the muffins cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely. Serve them warm or at room temperature. For a lovely touch, place a few extra blueberries and lemon wedges around them. This makes your muffins look even more inviting! To get that perfect muffin texture, start with room temperature ingredients. This helps mix everything smoothly. When you fold the batter, be gentle. Overmixing can lead to tough muffins. If your batter looks a bit lumpy, that’s okay! It’s better than mixing too much. This will keep your muffins light and fluffy. Baking is all about timing and temperature. Preheat your oven to 375°F (190°C) to make sure your muffins rise well. Use a toothpick to test for doneness. When it comes out clean, your muffins are ready. Let them cool in the pan for just five minutes. This helps them hold their shape when you transfer them to a rack. If you don’t have buttermilk, you can make a quick substitute. Just mix one cup of milk with a tablespoon of vinegar or lemon juice. Let it sit for five minutes to thicken. For a dairy-free option, use almond or oat milk instead. You can also swap fresh blueberries for frozen ones. Just toss them in flour to prevent clumping. This will help distribute the berries evenly in your muffins. Pro Tips Use Fresh Blueberries: For the best flavor and texture, always opt for fresh blueberries instead of frozen ones. Room Temperature Ingredients: Ensure your eggs and buttermilk are at room temperature for a smoother batter and better rise. Don’t Overmix: Mix the batter until just combined to keep your muffins tender and fluffy. Cool Before Serving: Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack to enhance their texture. {{image_2}} You can add fun flavors to your blueberry lemon muffins. Try mixing in chopped nuts, like walnuts or pecans. They add a nice crunch. You can also use spices. A pinch of cinnamon or nutmeg can make your muffins warm and cozy. If you love coconut, add some shredded coconut for a tropical twist. You can change the size of your muffins. If you want mini muffins, fill the mini muffin tin with batter. Bake them for about 10-12 minutes. They make perfect snacks. For jumbo muffins, fill each cup to the top. Bake them for 20-25 minutes. They will be big and fluffy, perfect for a breakfast treat. Want to make gluten-free muffins? Use gluten-free flour instead of all-purpose flour. You can also make these muffins vegan. Replace eggs with flaxseed meal mixed with water. Use almond milk or oat milk instead of buttermilk. These swaps keep the muffins tasty while meeting different diets. Enjoy experimenting with these options for your blueberry lemon muffins! To keep your blueberry lemon muffins fresh, store them in an airtight container. This method prevents moisture loss and keeps them soft. You can keep them at room temperature for up to three days. If you want them to last longer, consider refrigerating them. Just remember to bring them to room temperature before serving. Freezing is a great way to keep muffins fresh. First, let them cool completely. Next, wrap each muffin in plastic wrap. Place the wrapped muffins in a freezer bag or airtight container. They can stay frozen for up to three months. When you're ready to eat them, just thaw them in the fridge overnight or at room temperature for a few hours. Reheating is simple. For best results, use an oven. Preheat it to 350°F (175°C). Place the muffins on a baking sheet and warm them for about 5-10 minutes. This method helps regain their fresh-baked taste. If you’re in a hurry, you can use a microwave. Heat each muffin for about 15-20 seconds. Enjoy warm muffins with a burst of blueberry and lemon flavor! To make blueberry lemon muffins moist, use buttermilk. Buttermilk adds richness and helps keep the muffins tender. Also, do not overmix the batter. Overmixing can make the muffins tough. Aim for a light fold when combining wet and dry ingredients. Adding melted butter also helps retain moisture. Yes, you can use frozen blueberries. They work well in muffins and are a great option. Just make sure to add them straight from the freezer. If you thaw them first, they may bleed into the batter. This can change the color of your muffins. If you don't have buttermilk, you can make a simple substitute. Mix one cup of milk with one tablespoon of lemon juice or vinegar. Let it sit for about five minutes. This creates a similar acidity to buttermilk. You can also use plain yogurt or regular milk mixed with sour cream. These muffins can last for about three to four days at room temperature. Store them in an airtight container to keep them fresh. If you want to keep them longer, freeze the muffins. They will last for about three months in the freezer. Just thaw them overnight when you're ready to eat. You now have a clear guide for making delicious blueberry lemon muffins. We covered the key ingredients and detailed steps for baking. You learned helpful tips to get the right texture and variations for your muffins. Storing them properly ensures they stay fresh longer. Try these muffins for a treat you won’t forget. Enjoy your baking journey, and share your tasty results!

Blueberry Lemon Bliss Muffins

Deliciously moist muffins bursting with fresh blueberries and a hint of lemon.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter, melted
  • 2 large eggs
  • 1 cup buttermilk
  • 2 zest lemons
  • 1 tablespoon lemon juice
  • 1.5 cups fresh blueberries
  • 1 teaspoon vanilla extract
  • 2 tablespoons coarse sugar (for topping)

Instructions
 

  • Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease with non-stick spray.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  • In another bowl, mix the melted butter, eggs, buttermilk, lemon zest, lemon juice, and vanilla extract until smooth.
  • Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix; it’s okay if the batter is slightly lumpy.
  • Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
  • Using a scoop or spoon, divide the batter evenly among the prepared muffin tin, filling each cup about 3/4 full.
  • Sprinkle the coarse sugar over the tops of each muffin for added crunch and sweetness.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Once done, remove from the oven and let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm or at room temperature on a beautiful platter, garnished with a few extra blueberries and lemon wedges for a pop of color!
Keyword baking, blueberry, lemon, muffins