These lemon blueberry muffins are fluffy, bright, and bursting with juicy berries! They are perfect for breakfast or a sweet snack any time of the day.
You can’t go wrong with a zesty lemon twist, right? I love how easy they are to bake—just mix, scoop, and pop them in the oven. My home fills with the most delicious scents!
Key Ingredients & Substitutions
All-purpose flour: This is your main base for the muffins, giving them structure. If you’re looking for a gluten-free option, you could try a 1:1 gluten-free flour blend.
Granulated sugar: Regular sugar is great, but if you want a hint of molasses flavor, you can substitute brown sugar. Just keep in mind it may make the muffins denser.
Buttermilk: Buttermilk adds moisture and a slight tang. If you don’t have it, mix 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice, let it sit, and you have a quick substitute.
Blueberries: Fresh blueberries are the best for bursty flavor. Frozen can work too, but don’t thaw them as they can get mushy; just add them straight to the batter!
Coarse sugar: Sprinkle this on top for extra crunch and sweetness. If you don’t have it, regular sugar or even a bit of cinnamon sugar can work instead.
How Do You Achieve the Perfect Muffin Texture?
A common struggle is achieving that perfect muffin texture: fluffy and tender without being dry. The key is in how you mix the ingredients. Start by whisking the dry ingredients well, then mix your wet ingredients separately. When combining, mix gently!
- When you combine wet and dry, do it just until you see no dry flour. It’s okay if it’s a bit lumpy; overmixing can lead to tough muffins.
- When folding in blueberries, do it carefully so they stay whole. You want those bursts of flavor in every bite!
Bakery Style Lemon Blueberry Muffins
Ingredients You’ll Need:
For the Muffins:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 1/2 cup buttermilk, room temperature
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1 1/2 cups fresh blueberries (you can use frozen, but do not thaw)
For Topping (Optional):
- 1/4 cup coarse sugar for topping
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and an additional 18-22 minutes to bake. Allow an extra 5 minutes for the muffins to cool in the tin before moving them to a wire rack. Altogether, you’ll be looking at around 40-45 minutes until those delicious muffins are ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While the oven heats up, you can line a muffin tin with paper liners or grease it generously to prevent sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure everything is well combined and set this bowl aside.
3. Combine the Wet Ingredients:
In another bowl, mix together the melted butter, buttermilk, eggs, vanilla extract, lemon zest, and lemon juice. Stir until the mixture is smooth and nicely blended.
4. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients. Gently mix together until just combined. It’s important not to overmix; the batter should have some lumps left in it to keep the muffins light and fluffy!
5. Fold in the Blueberries:
Carefully fold the fresh blueberries into the batter, making sure to distribute them evenly without breaking them up too much.
6. Fill the Muffin Cups:
Divide the muffin batter evenly among the prepared muffin cups, filling each one about 3/4 full. If you’re using coarse sugar, sprinkle it on top for that extra crunchy goodness!
7. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. To check if they’re done, insert a toothpick into the center of a muffin; if it comes out clean, they’re ready to come out!
8. Cool and Serve:
After baking, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your warm muffins or let them reach room temperature before serving—either way, you’re in for a treat!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may change the texture and moisture of the muffins. Start by replacing only half of the all-purpose flour with whole wheat flour to see how you like the results. You may need to add a tablespoon or two of extra liquid to keep the batter from being too thick.
Can I Substitute Greek Yogurt for Buttermilk?
Absolutely! If you don’t have buttermilk, you can make a quick substitute by mixing 1/2 cup of plain Greek yogurt with 2 tablespoons of water or milk to thin it out. This will help mimic the moisture and acidity of buttermilk!
How Do I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, consider freezing them! Wrap each muffin in plastic wrap and place them in a freezer-safe bag for up to 3 months. Thaw in the fridge overnight, or microwave for a quick snack!
Can I Add Other Fruits or Nuts to This Recipe?
Definitely! You can mix in chopped strawberries, raspberries, or even add nuts like walnuts or pecans. Just be mindful of the moisture content; if adding juicy fruits, slightly reduce the amount of blueberries or other wet ingredients to maintain the muffin’s texture.
