Sunny Delight in Every Bite: Lemon Blueberry Muffins Recipe

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 thumprint 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!

Tips for Making Delicious Muffins

Before we dive into the recipe, I wanted to share some important tips for making muffins. If you’re more experienced with baking, you might already know this stuff and can just scroll down to the recipe.

Otherwise, I hope these tips help result in the most delicious baked goods you’ve ever had!

Use Fresh Ingredients

Start with fresh and high-quality ingredients. Using fresh ingredients can significantly impact the flavor and texture of your muffins.

Measure Accurately

Use precise measurements for both dry and wet ingredients. Invest in a kitchen scale for the most accurate measurements, especially for flour and sugar.

Room Temperature Ingredients

Allow eggs, butter, and dairy products to come to room temperature before using them. This helps with proper mixing and texture.

Don’t Overmix the Batter

Mix ingredients until just mixed. This means right when they are combined, stop and resist the temptation to go further. If you overmix the batter, it can add air. Your muffins will flatten as they bake. If there are some lumps in the final mix, that is fine.

Grease the Muffin Tin or Use Liners

I’ve been asked several times if non stick means you don’t have to grease. Grease the muffin tin generously to prevent sticking. You can use butter, oil, or non-stick cooking spray.

Don’t Overfill Cups

Fill the muffin cups about 2/3 full to allow room for the muffins to rise and prevent overflow. You can go up to about 75% full to get more round tops.

Check with a Toothpick

Follow the recipe’s recommended baking time and temperature closely. Use a toothpick or cake tester to check for doneness. Insert it into the center of a muffin; if it comes out clean or with a few crumbs, they’re done.

Cool Properly

Allow the muffins to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. This prevents them from becoming soggy.

Remember that practice makes perfect, so don’t be discouraged if your first batch isn’t perfect. With time and experience, you’ll become a master muffin baker.

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:

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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 • Coconut Banana • Gingerbread • Pumpkin Cranberry