Lemon Blueberry Muffins Recipe

Why You’ll Love This Recipe

These Lemon Blueberry Muffins offer the perfect balance of flavors. The refreshing burst of lemon zest pairs wonderfully with the juicy sweetness of blueberries. The turbinado sugar topping gives these muffins a beautiful, crunchy texture, which contrasts perfectly with the soft, airy interior. With simple ingredients and an easy-to-follow method, you’ll have a batch of delicious muffins ready in under 40 minutes!

Ingredients

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• ½ teaspoon salt

• 1 large egg

• 1 cup sugar

• 4 tablespoons unsalted butter, melted

• 1 ¼ cups sour cream

• 1 tablespoon lemon zest

• ¼ cup lemon juice

• 1 ½ cups fresh blueberries

• Turbinado sugar for topping (or confectioners sugar)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.

2. In a large bowl, whisk together the flour, baking powder, and salt.

3. In a separate bowl, beat the egg with the sugar until light and fluffy. Mix in the melted butter, sour cream, lemon zest, and lemon juice until fully combined.

4. Gently fold the dry ingredients into the wet ingredients until just combined. Then, fold in the blueberries carefully to avoid breaking them.

5. Divide the batter evenly among the muffin cups, filling each about three-quarters full.

6. Generously sprinkle turbinado sugar on top of each muffin.

7. Bake for about 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Total Time: 40 minutes

• Yield: 12 muffins

Variations

• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.

• Vegan-Friendly: Use a flax egg instead of a regular egg and substitute sour cream with plant-based yogurt.

• Citrus Variations: If you’re looking for a twist, substitute the lemon zest with orange or lime zest.

• Sugar Alternatives: Swap turbinado sugar with demerara or coarse sugar for a similar crunchy topping.

Storage/Reheating

• Room Temperature Storage: Store muffins in an airtight container for up to 3 days.

• Freezing: These muffins freeze well! Store in a freezer-safe bag for up to 3 months. When ready to eat, thaw at room temperature or microwave for a warm snack.

• Refreshing: To regain the crunchiness of the sugar topping, place muffins in the oven at 300°F for a few minutes.

FAQs

Can I make these muffins ahead of time?

Yes, you can prepare the batter a day before and bake them the following morning.

How do I keep the muffins from drying out?

To keep the muffins moist, do not overbake them. Store in an airtight container at room temperature.

What makes turbinado sugar special?

Turbinado sugar has a distinctive molasses flavor and larger crystals, making it perfect for creating a crunchy topping on muffins.

Can I use frozen blueberries?

Yes, but make sure not to thaw them before adding to the batter to avoid discoloration.

Can I substitute the sour cream?

Yes, you can substitute the sour cream with plain yogurt or buttermilk if preferred.

Can I add nuts to this recipe?

You can certainly add chopped nuts like walnuts or almonds for added crunch and flavor.

How can I make the muffins fluffier?

Be careful not to overmix the batter. Fold the ingredients gently to maintain a light texture.

Can I use a different citrus fruit?

Yes, you can replace lemon with orange or lime zest to change the flavor profile.

How do I prevent the blueberries from sinking to the bottom?

Toss the blueberries in a little flour before folding them into the batter to help them stay evenly distributed.

Can I make these muffins without an egg?

Yes, you can substitute the egg with a flax egg for a vegan-friendly version.

Conclusion

These Lemon Blueberry Muffins are the perfect combination of fresh, tangy lemon and sweet, juicy blueberries, making them a great option for breakfast or a light snack. Their light texture, delightful crunch, and burst of flavor will surely make them a go-to recipe in your collection. Easy to prepare and customizable, these muffins are sure to impress family and friends alike. Enjoy the bright, zesty flavor with every bite!

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Lemon Blueberry Muffins Recipe

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These Lemon Blueberry Muffins are a delicious balance of tangy lemon zest and sweet blueberries, with a crunchy turbinado sugar topping. Perfect for breakfast or a snack, they’re easy to make in under 40 minutes, delivering a light, fluffy texture and refreshing flavor in every bite. Customize with variations like gluten-free or vegan-friendly options for a delightful treat that everyone will love.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 muffins
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

1 large egg

1 cup sugar

4 tablespoons unsalted butter, melted

1 ¼ cups sour cream

1 tablespoon lemon zest

¼ cup lemon juice

1 ½ cups fresh blueberries

Turbinado sugar for topping (or confectioners sugar)

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Instructions

• Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.

• In a large bowl, whisk together the flour, baking powder, and salt.

• In a separate bowl, beat the egg with sugar until light and fluffy. Add the melted butter, sour cream, lemon zest, and lemon juice, mixing until combined.

• Gently fold in the dry ingredients into the wet ingredients until just combined, then gently fold in the blueberries.

• Divide the batter among the muffin cups, filling each about three-quarters full.

• Sprinkle turbinado sugar on top of each muffin.

• Bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

• Let muffins cool in the pan for 5 minutes before transferring them to a wire rack.

Notes

• Variations: Gluten-free option (substitute flour) or vegan-friendly (flax egg and plant-based yogurt).

• Storage: Keep muffins in an airtight container for up to 3 days or freeze for up to 3 months.