As I was browsing my recipe collection the other day, I couldn’t help but notice that I was severely lacking in the muffin department. There’s just nothing quite like biting into a warm, freshly baked muffin on a lazy Sunday morning. So, I set out on a mission to expand my muffin horizons and stumbled upon a recipe for blueberry lemon muffins. The combination of zesty lemon and sweet blueberries seemed like the perfect match. I could already imagine the aroma of these muffins wafting through my home as they would bake to golden perfection.
I’ve always found baking to be an art form, an expression of creativity and experimentation in the kitchen. That being said, I can’t help but tinker with every recipe I come across, adding my own personal touch here and there. Take these blueberry lemon muffins, for example. While I love the classic combination of sweet blueberries and tangy lemon, I always feel compelled to switch things up. Maybe I’ll add a hint of cinnamon or swap out the sugar for maple syrup. Who knows? Often, I find myself baking “by feeling” rather than adhering strictly to a recipe. It’s all part of the fun and the joy of cooking, and I wouldn’t have it any other way.
Get ready for a lemony burst of flavor in every bite with these delicious blueberry lemon muffins. Made with Greek yogurt to keep them extra moist, and creamed butter to create a light and fluffy texture, these delectable treats taste just as good – if not better (I’m sure of it) – than the ones you’ll find at your local bakery. The combination of tangy lemon and sweet blueberries is perfectly balanced, and the brown sugar crumb topping adds a sweet finishing touch that’s hard to resist. Whether you’re enjoying them for breakfast, as a snack, or as part of your afternoon tea, these muffins will quickly become your new favorite treat. I think I’ve found my new go-to breakfast delicacy!
Never miss a recipe:
Prep Time: 20 minutes
Cook Time: 24 minutes
Yield: 12 muffins
Ingredients:
- 220 g all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- A pinch of salt
- 85 g unsalted butter, at room temperature
- 150 g sugar
- Zest and juice from one lemon
- 2 large eggs, at room temperature
- 120 g Greek yogurt (or plain yogurt), at room temperature
- 1 tsp vanilla extract
- 150 g fresh or frozen blueberries
For the crumb topping:
- 40 g all-purpose flour
- 25 g brown sugar
- 1 tsp lemon zest
- 25 g unsalted butter, at room temperature
Ste-by-Step Instructions on How To Make These Blueberry Lemon Muffins:
Begin by preheating your oven to 220°C / 425°F. Prepare a 12-count muffin pan either by greasing it with a nonstick spray or lining it with cupcake liners. Set it aside for now.
For the muffin batter, in a medium bowl, combine the flour, baking soda, baking powder, and salt. Give them a gentle whisk and set the bowl aside.
In a larger bowl, manually or using either a handheld or stand mixer equipped with a paddle attachment, beat the sugar and butter together until you achieve a creamy and smooth consistency. This typically takes around 2 minutes. Make sure to scrape down the sides and bottom of the bowl as needed.
Add the lemon zest, lemon juice, the eggs, yogurt, and vanilla extract to the mixture and stir manually or beat at a medium speed for about a minute. Mix until everything is combined and has a mostly creamy texture. Don’t worry if it looks slightly curdled – that’s okay. Remember to scrape down the sides and bottom of the bowl as required.
Gradually incorporate the dry ingredients into the wet mixture and continue to mix until everything is combined. Gently fold in the blueberries, taking care not to over-mix. The batter should be thick and fluffy.
Spoon this batter into the prepared muffin cups, filling each one up to the brim.
Now, let’s make the crumb topping. Combine all the crumb topping ingredients in a small bowl, using a fork to mix them thoroughly.
Evenly distribute the crumb topping over the batter in each muffin cup, gently pressing it down to make it adhere to the surface.
Begin baking at 220°C / 425°F for 5 minutes, then, without removing the muffins from the oven, lower the temperature to 180°C / 350°F. Allow the muffins to bake for an additional 18–19 minutes, or until a toothpick inserted into the center emerges clean. The overall baking time for these muffins should be approximately 23–24 minutes, with a bit of flexibility depending on the oven.
After baking, give the muffins 5 minutes to cool within the muffin pan. Subsequently, transfer them to a wire rack to continue cooling. You can enjoy these muffins either while they’re still warm or at room temperature.
For storage, you can keep the muffins covered at room temperature for several days or in the refrigerator for up to 1 week.
Nutritional Information:
Happy Baking!
Blueberry Lemon Muffins
Ingredients
- 220 g all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- a pinch of salt
- 85 g unsalted butter, at room temperature
- 150 g sugar
- zest and juice of one lemon
- 2 large eggs, at room temperature
- 120 g Greek yogurt (or plain yogurt), at room temperature
- 1 tsp vanilla extract
- 150 g fresh or frozen blueberries
For the crumb topping:
- 40 g all-purpose flour
- 25 g brown sugar
- 1 tsp lemon zest
- 25 g unsalted butter, at room temperature
Instructions
- Begin by preheating your oven to 220°C / 425°F. Prepare a 12-count muffin pan either by greasing it with a nonstick spray or lining it with cupcake liners. Set it aside for now.For the muffin batter, in a medium bowl, combine the flour, baking soda, baking powder, and salt. Give them a gentle whisk and set the bowl aside.
- In a larger bowl, manually or using either a handheld or stand mixer equipped with a paddle attachment, beat the sugar and butter together until you achieve a creamy and smooth consistency. This typically takes around 2 minutes. Make sure to scrape down the sides and bottom of the bowl as needed.
- Add the lemon zest, lemon juice, the eggs, yogurt, and vanilla extract to the mixture and stir manually or beat at a medium speed for about a minute. Mix until everything is combined and has a mostly creamy texture. Don't worry if it looks slightly curdled – that's okay. Remember to scrape down the sides and bottom of the bowl as required.
- Gradually incorporate the dry ingredients into the wet mixture and continue to mix until everything is combined. Gently fold in the blueberries, taking care not to over-mix. The batter should be thick and fluffy.
- Spoon this batter into the prepared muffin cups, filling each one up to the brim.
- Now, let's make the crumb topping. Combine all the crumb topping ingredients in a small bowl, using a fork to mix them thoroughly.
- Evenly distribute the crumb topping over the batter in each muffin cup, gently pressing it down to make it adhere to the surface. Begin baking at 220°C / 425°F for 5 minutes, then, without removing the muffins from the oven, lower the temperature to 180°C / 350°F. Allow the muffins to bake for an additional 18–19 minutes, or until a toothpick inserted into the center emerges clean. The overall baking time for these muffins should be approximately 23–24 minutes, with a bit of flexibility depending on the oven.
- After baking, give the muffins 5 minutes to cool within the muffin pan. Subsequently, transfer them to a wire rack to continue cooling. You can enjoy these muffins either while they're still warm or at room temperature.
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