These lemon blueberry muffins are fluffy, zesty, and bursting with juicy blueberries. Add the optional streusel topping for a sweet, crumbly finish that makes these muffins extra special.
Did You Know?
Using frozen blueberries directly in the batter (without defrosting) helps prevent the berries from bleeding into the batter, keeping the muffins looking neat and vibrant. This simple trick ensures every muffin looks bakery-worthy!
Yield
12 muffins
Ingredients
Muffins
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter (softened)
3/4 cup granulated sugar
2 large eggs (at room temperature)
1 teaspoon vanilla extract
1/3 cup fresh lemon juice (about 1 lemon)
1 tablespoon lemon zest
1/2 cup milk (at room temperature)
1 1/2 cups blueberries (fresh or frozen; see note)
Streusel Topping (Optional)
1/3 cup all-purpose flour
2 tablespoons granulated sugar
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
3 tablespoons cold butter, cubed
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners.
Prepare the Streusel (Optional): In a small bowl, mix the flour, sugars, and cinnamon. Use a fork or pastry cutter to cut in the cold butter until the mixture resembles coarse crumbs. Set aside.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream Butter and Sugar: In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract, lemon juice, and lemon zest.
Combine Wet and Dry Ingredients: Gradually mix the dry ingredients into the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
Fold in Blueberries: Gently fold in the blueberries. If using frozen blueberries, do not defrost them to avoid discoloration in the batter.
Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling about three-quarters full. Sprinkle with the prepared streusel, if using.
Bake: Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information (Per Muffin)
Calories: 220, Protein: 4g, Carbohydrates: 30g, Fiber: 1g, Net Carbohydrates: 29g, Fat: 10g, Saturated Fat: 6g, Cholesterol: 40mg, Sodium: 120mg, Sugars: 14g, Glycemic Index: Medium
How These Lemon Blueberry Muffins Will Look and Taste
These muffins are a feast for the eyes and the palate! Their golden tops are flecked with vibrant blueberries and a zesty hint of lemon. The optional streusel topping adds a delightful crunch, while the inside is soft, fluffy, and bursting with bright, fruity flavors.
Why Fresh vs. Frozen Blueberries Matters
Fresh blueberries are perfect for a plump, juicy bite, while frozen berries are ideal for convenience and budget-friendly baking. Both work beautifully, but using frozen without defrosting keeps the batter from turning purple, resulting in picture-perfect muffins every time.
Kitchen Tips, Great Ideas, How to Save Money
- Use lemons for both juice and zest to maximize their flavor potential.
- If lemons aren’t in season, use bottled lemon juice but fresh zest for authenticity.
- Opt for frozen blueberries when fresh ones are expensive—they work just as well!
- Substitute half the all-purpose flour with whole wheat flour for added fiber.
- Save leftover streusel to sprinkle on pancakes, oatmeal, or baked apples.
- Line your muffin tin with parchment paper liners for a non-stick, eco-friendly option.
- Freeze muffins individually for a grab-and-go breakfast option.
- Use a cookie scoop to ensure evenly sized muffins.
- Turn these muffins into mini muffins for kids—adjust baking time to 10–12 minutes.
- Add a glaze made with powdered sugar and lemon juice for extra flair and sweetness.
Let’s Learn About Lemon Zest
Lemon zest is the outer yellow skin of a lemon, packed with essential oils that add intense citrus flavor. When zesting, be sure to avoid the bitter white pith underneath. Use a microplane or fine grater for the best results. Not only does zest amplify the lemony goodness in baked goods, but it’s also a great source of natural antioxidants. Keep zest on hand by freezing it in small portions—you’ll always have a burst of flavor ready for your recipes!