Enjoy the fusion of tangy lemons and sweet blueberries in these homemade lemon blueberry muffins! Perfect for breakfast, snacks, or a sweet treat.
Lemon and blueberries. They’re like peanut butter and jelly. Keys and locks. Milk and cookies. Laverne & Shirley (old TV show reference). Basically, they’re perfect together.
And today, I’m super excited to share with you a lemon blueberry recipe that’s close to my heart and, trust me, it’s a total game-changer for your taste buds.
That recipe is scrumptious, mouth-watering lemon blueberry muffins.
We’ve tried lemon blueberry crisp, lemon blueberry pavlova, lemon blueberry thumbprint cookies, and mini bundt cakes. It was time to try something that was a little more “breakfast-y.”
Imagine a lazy Sunday morning, the sun is peeking through your curtains, and you’re in the mood for something that’s not just good, but ‘write-home-about-it’ good. That’s where our blueberry and lemon muffin recipe comes into play.
These muffins aren’t just any run-of-the-mill breakfast item. Each bite is bursting with the zest of lemon and the sweetness of blueberries, all topped off with a dreamy lemon glaze that’s the perfect blend of tangy and sweet.
The interior of the muffin is soft and fluffy. And the lemon doesn’t just show up; it makes a grand entrance, adding a zesty zing that beautifully complements the blueberries’ sweetness.
And the lemon glaze? This isn’t just any glaze; it adds a glossy, tangy layer that ties all the flavors together, making each muffin a perfect little masterpiece.
This recipe is as easy as it gets. It’s all about having fun in the kitchen and creating something delicious without any fuss. Those are my favorite recipes, and I’m sure you’d agree.
Are you ready to whip up a batch of these lemon blueberry wonders? They’re perfect for breakfast, a mid-afternoon snack, or even as a sweet treat after dinner, they’re versatile, delightful, and oh-so-satisfying.
Grab your apron, preheat your oven, and let’s dive into the world of lemon blueberry muffins with a twist that’s guaranteed to make your taste buds sing!
To make these lemon blueberry muffins, here’s what you’re going to need.
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Zest of 2 lemons
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs, room temperature
- 1/2 cup sour cream, room temperature
- 1/2 cup whole milk, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries, washed and patted dry
Lemon Glaze
- 1 cup powdered sugar
- 1-2 tablespoons fresh lemon juice (adjust to your preferred thickness)
- 1 teaspoon lemon extract
- Zest of 1 lemon
Tips and Thoughts for This Recipe
A soup ladle or ice cream scoop works well for transferring the batter into the muffin cups without making a mess.
You can use frozen blueberries, but use them directly from the freezer to prevent excessive bleeding into the batter. Keep in mind that using fresh blueberries makes for the best flavor and texture.
Tossing the blueberries in a little flour before adding them to the batter helps prevent them from sinking to the bottom during baking.
Store your muffins in an airtight container to keep them fresh. If they have a high moisture content, consider adding a piece of bread to help maintain moisture.
Muffins freeze wonderfully, so if you can’t enjoy them all on the day they’re made, wrap them in plastic wrap and put them in the freezer for later. They can be in the freezer for up to three months.
Get the printable recipe card for these muffins below:
Lemon Blueberry Muffins
Ingredients
Muffins
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- lemon zest from 2 lemons
- 1/2 cup unsalted butter melted and cooled
- 2 egg(s) large, room temperature
- 1/2 cup sour cream room temperature
- 1/2 cup whole milk room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups fresh blueberries washed and patted dry
Lemon Glaze
- 1 cup powdered sugar
- 1-2 tablespoons lemon juice adjust to your preferred thickness
- 1 teaspoon pure lemon extract
- lemon zest from 1 lemon
Instructions
- [mv_schema_meta name="Preheat the Oven and Line a Tin"]Preheat the oven to 375°F. Line a standard muffin tin with paper liners or grease the cups with non-stick cooking spray.
- [mv_schema_meta name="Combine Dry Ingredients"]In a large mixing bowl, combine the flour, granulated sugar, baking powder, baking soda, salt, and lemon zest. Stir well to combine.
- [mv_schema_meta name="Combine Wet Ingredients"]In another bowl, whisk together the melted butter, eggs, sour cream, milk, and vanilla extract.
- [mv_schema_meta name="Pour the Wet Ingredients Into the Dry"]Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- [mv_schema_meta name="Fold in the Blueberries"]Gently fold in the fresh blueberries. Toss the blueberries in a little flour before adding them to the batter to prevent them from sinking to the bottom of the muffins.
- [mv_schema_meta name="Fill the Muffin Cups with Batter"]Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- [mv_schema_meta name="Bake the Muffins"]Bake in the preheated oven for 20-22 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- [mv_schema_meta name="Transfer to a Wire Rack to Cool"]Once the muffins are done baking, let them cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely.
- [mv_schema_meta name="Make the Lemon Glaze"]Once the muffins are cooled completely, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar, fresh lemon juice, lemon extract, and lemon zest until you achieve a smooth, pourable consistency. Change the amount of lemon juice to adjust the desired thickness. If it becomes too thin, add more powdered sugar.
- [mv_schema_meta name="Drizzle the Glaze on the Muffins"]Once the muffins have cooled, drizzle the lemon glaze over the top of each muffin.
- [mv_schema_meta name="Allow Glaze to Set"]Allow the glaze to set for several minutes before serving.
Nutrition
If you enjoyed this blueberry and lemon muffin recipe, I’d love for you to let me know in the comments! I’d also love for you to check out these other muffin posts:
Apple Cider • Cake Mix Banana • Chocolate Chip Mini • Coconut Banana • Funfetti Mini • Gingerbread • Strawberry