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Blueberry Lemon Muffins – the perfect light and fluffy blueberry muffins with just the right amount of bright and fresh lemon!
This post is sponsored by Imperial Sugar. All thoughts and opinions are 100% my own.
We all know that I am a big fan of muffins. They are just like getting to have dessert for breakfast, and they are so easy to make and have on hand at all times. I always have at least one variety in my freezer, so busy mornings we can just grab and enjoy.
Chocolate Chip Muffins are my sons favorite, and I try to keep it a little healthier with these Chocolate Oatmeal Blender Muffins. But when berries are in season, they are perfect to throw into muffins!
Blueberry Muffins are a classic that everyone loves. How can you go wrong with big fresh berries bursting with flavor? The only thing you can do is add just the right amount of lemon to take them to a whole new level of deliciousness!
These blueberry lemon muffins are easy to make and a great addition to your spring and summer menu!
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- All-Purpose Flour
- Granulated Sugar – I used Imperial Sugar for this recipe
- Baking Powder
- Salt
- Butter – I always use unsalted in baking
- Lemon Zest
- Lemon Juice
- Egg
- Vanilla Extract
- Milk
- Blueberries
Can you use frozen blueberries? Absolutely! They work great. I like to take advantage of the fresh berries, but frozen are great to use all year round. You may notice they tend to “bleed” just a little bit more, so they might not be quite as pretty, but you are going for taste, so it doesn’t matter!
How To Make Lemon Blueberry Muffins
- In an electric mixer cream together butter, sugar, and lemon zest until the mixture is nice and creamy. This can take about 2 minutes to get it really well combined.
- Add in the lemon juice, vanilla extract and egg until everything is fully incorporated.
- In a bowl toss the blueberries with 1/4 cup of the flour to coat them. Set that aside until you are ready to add them to the batter.
- In a separate bowl whisk together flour, baking powder and salt.
- Alternate adding the flour mixture and the milk until you have a batter that is just combined. Once the flour streaks are gone, stop mixing. You do not want to over mix the batter.
- Use a spatula to fold in the berries and the flour they were tossed with.
- Divide the batter among 12 muffin cups and bake for 18-20 minutes until a tester comes out clean.
- Remove from the oven and let them cool in the pan for about 5 minutes before removing to a wire rack to cool completely.
Muffin Baking Tips
- This muffin recipe makes 12 regular size muffins. You could use the recipe to make 24 mini muffins, reduce the baking time to closer to 10 minutes, but keep an eye on them and check often. Or even 6 jumbo muffins, you will increase the baking time to closer to 25 minutes for these.
- Muffins freeze really well! Just let them cool completely and then store in an airtight container in the freezer for up to 3 months. Take out what you want and let it thaw on the counter or microwave for 30-40 seconds per muffin.
- This recipe calls for creaming the butter, make sure your butter is nice and soft so you can fully incorporate the sugar during this process. You don’t want it melted, just at room temperature.
- When a recipe says to mix your dry ingredients separately, don’t skip that step! This makes sure that you get the baking powder and salt fully incorporated with the flour and you have to mix the muffin batter less to make this happen. The more you mix muffin batter the tougher your muffins become.
- You can definitely use frozen blueberries in this recipe. You don’t need to thaw them first, just throw them in. They may bleed more than fresh berries, so you might have some blue streaks in your muffins.
More Delicious Breakfast Recipes
- Lemon Pancakes
- Chocolate Chip Scones
- Monkey Bread Muffins
- Breakfast Tacos
- Cinnamon Roll Pancakes
- Sous Vide Egg Bites
- Baked Oatmeal Cups
Lemon Blueberry Muffins
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 teaspoons fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 whole large egg
- 1 1/2 cups blueberries
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
Instructions
- Preheat oven to 350°F. Prepare a 12-cup muffin tin with liners or spray with non-stick spray.
- In an electric mixer cream together butter, sugar, and lemon zest until mixture is nice and creamy. This can take about 2 minutes to get it really well combined.
- Add in lemon juice, vanilla extract, and egg until everything is fully incorporated.
- In a bowl toss blueberries with 1/4 cup of flour to coat them. Set that aside until you are ready to add them to batter.
- In a separate bowl whisk together remaining flour, baking powder, and salt.
- Alternate adding flour mixture and milk until you have a batter that is just combined. Once flour streaks are gone, stop mixing. Do not over mix batter.
- Use a spatula to fold in flour-coated berry mixture.
- Divide batter among 12 muffin cups and bake for 18-20 minutes until a tester comes out clean.
- Remove from oven and let them cool in pan for about 5 minutes before removing to a wire rack to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Oh, yum! Now all I need is a nice cup of coffee. I’ll have to make these this weekend.
These muffins are exactly what I need when I wake up every morning! They are so delicious!
What a great bright breakfast treat!
The flavors in this recipe were absolutely delicious!
So much flavor I can SEEEE it!!
These are really amazing muffins!! Such a great flavor combination!