Lemon Blueberry Muffins are a delectable combination of sweet and tangy and offer a delicious option for your breakfast table. Make a couple of batches and pop them in the freezer so you can have muffins on hand all the time!
Lemon Blueberry Muffins
Lemon Blueberry Muffins are a staple in our home pretty much year round. It’s a breakfast snack that both my kids can agree on, and they have always been my favorite muffin flavor. We also love
This is actually the second lemon blueberry muffin recipe I tried. On my first round, I had my kids helping and they overmixed the batter (they love to take turns) and the muffins came out pretty dense. This time around I tweaked the recipe a little bit and they came out PERFECT! Seriously they are so delicious that I know they won’t last long around here, and I’ll have to make them again very soon.
The lemon is so nice and fresh and adds a contrast of tart to the sweetness of the blueberries, but it’s not overpowering at all. You can’t eat just one, so I definitely recommend making a double batch!
How do you keep the berries from sinking in the batter?
Here is a great pro tip for you! To keep blueberries from sinking into your Lemon Blueberry Muffin batter, toss them in a little bit of the flour from the recipe, just enough to give them a light coating. Then fold the flour-coated blueberries into the batter when the recipe calls for them.
This works with all kinds of berries and even with chocolate chips!
Why did my muffins fall flat?
Usually the culprit is the leavening agent, in this recipe that’s baking powder. It is critical to keep the baking powder can tightly covered. If baking powder absorbs moisture from the air, or has expired, it will be ineffective as a leavening agent. Another cause could be underbaking so be sure to check muffins using the toothpick test.
How to make Lemon Blueberry muffins
The base for the recipe is a simple muffin base (flour, sugar, baking powder, eggs) and adds in some frozen blueberries and fresh lemon juice and zest.
Start by preheating your oven. This is a super important step because it will allow your muffins to cook evenly and at the same temperature. Grab a 12-count muffin pan and line the cups with paper liners or grease them really well with nonstick cooking spray.
In a small mixing bowl, whisk together flour, salt and baking powder, then set it aside. In another bowl, beat sugar and butter for a couple of minutes until the mixture is fluffy and light in color. Mix in eggs and vanilla, then stir in lemon juice and milk.
Finish off the batter by stirring in the flour mixture, just until it’s combined. It will be a little lumpy but that’s ok. Over-mixing the batter will cause your Lemon Blueberry Muffins to be dense instead of light and fluffy.
Finally, you’ll gently fold in blueberries and lemon zest.
Gently fold in blueberries and lemon zest. I actually had planned to use fresh blueberries, but my kids, lovely sweet little sneaks that they are, ate them. Like, all of them. In one sitting. Luckily I had some blueberries in the freezer so I went with plan B. If you use frozen, I recommend you defrost them first and rinse and drain them really well. If you prefer to toss them in frozen, add 5 minutes to the bake time.
Divide the batter among 12 muffins cups, filling ¾ full. PRO TIP: Use an ice cream scoop, the kind that has a release button, for this step. It will give you evenly filled cups and does the job quickly.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.