Desserts

Lemon Blueberry Muffins

Lemon Blueberry Muffins Recipe

Blueberry and lemon are a match made in heaven. Once you try these lemon blueberry muffins you will never want them any other way. These muffins bake up light, tender, and perfectly golden brown. You will wonder if you are enjoying breakfast or dessert.

Ingredients for this Recipe:

  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup sugar
  • 2 lemons, zested and juiced
  • 2 large eggs
  • 1/4 cup vegetable, canola, or other neutral-tasting oil
  • 1/2 cup plain yogurt or sour cream
  • 1/4 cup freshly squeezed lemon juice
  • 3 tbsp honey, preferable local
  • 2 cups fresh blueberries
All ingredients blueberry muffins

Some Tips:

  • Organic lemons are recommended since we are using the zest. Lemons should be zested first, then juiced. Excess lemon zest or juice can be refrigerated in small glass containers for up to two weeks.
  • Fresh blueberries are recommended. Frozen blueberries may be substituted; however, be sure to keep them frozen until ready to combine. Do not defrost or the batter will discolor, and the berries will become mushy.

How to Make Lemon Blueberry Muffins:

Step 1:

Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners.

Step 2:

Add flour, salt, baking powder, baking soda, sugar, and 1 tablespoon of lemon zest to a large mixing bowl. Whisk until combined and fragrant from the lemon zest. Add the blueberries and gently toss to coat the blueberries with the flour mixture. This step helps to keep the berries from settling on the bottom of the muffin.

Making dry muffins mixture

Step 3:

Add eggs, vegetable oil, yogurt, lemon juice, and honey to a small mixing bowl. Whisk to combine.

Making liquid mixture in a small mixing bowl

Step 4:

Pour the liquid ingredients into the dry and gently fold with a spatula or a large spoon until just combined. Be sure not to overmix the batter or the blueberries will bleed, and the muffins will be dense.

Mixing dry ingredients and liquid ingredients together

Step 5:

Divide the batter between the prepared muffin cups.

Divide muffin batter into muffin cups

Step 6:

Bake 18-20 minutes or until golden brown and a toothpick or cake tester comes out clean.

Bake the muffins

Step 7:

Remove from oven and cool on cooling rack at least 20 minutes before serving. Enjoy these homemade blueberry lemon muffins!

Enjoy homemade blueberry lemon muffins

Other Dessert Recipes –

Banana nut muffins recipe – Banana Nut Muffins

Coconut flour banana muffins recipe – Easy Coconut Flour Banana Muffins with Chocolates

Coconut macaroons recipe – Easy Chewy Coconut Macaroons

Cake with whiskey – Whiskey Chocolate Cake with Coconut Ganache

Lemon Blueberry Muffins

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...
Dessert American
Serves: 12
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes

Lemon blueberry muffins recipe, easy to make, light, tender and so delicious, perfect for breakfast or dessert. Enjoy!

Ingredients

  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup sugar
  • 2 lemons, zested and juiced
  • 2 large eggs
  • 1/4 cup vegetable, canola, or other neutral-tasting oil
  • 1/2 cup plain yogurt or sour cream
  • 1/4 cup freshly squeezed lemon juice
  • 3 tbsp honey, preferable local
  • 2 cups fresh blueberries

Instructions

1

Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners.

2

Add flour, salt, baking powder, baking soda, sugar, and 1 tablespoon of lemon zest to a large mixing bowl. Whisk until combined and fragrant from the lemon zest. Add the blueberries and gently toss to coat the blueberries with the flour mixture. This step helps to keep the berries from settling on the bottom of the muffin.

3

Add eggs, vegetable oil, yogurt, lemon juice, and honey to a small mixing bowl. Whisk to combine.

4

Pour the liquid ingredients into the dry and gently fold with a spatula or a large spoon until just combined. Be sure not to overmix the batter or the blueberries will bleed, and the muffins will be dense.

5

Divide the batter between the prepared muffin cups.

6

Bake 18-20 minutes or until golden brown and a toothpick or cake tester comes out clean.

7

Remove from oven and cool on cooling rack at least 20 minutes before serving. Enjoy!

You Might Also Like

No Comments

Leave a Reply