Lemon Blueberry Muffins Recipe
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.
- 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
1/2 teaspoon salt
1 large egg
1 cup sugar
4 tablespoons unsalted butter, melted
1 1/4 cups sour cream
1 tablespoon lemon zest
1/4 cup lemon juice
1 1/2 cups fresh blueberries
Turbinado sugar for topping (or confectioners sugar)
Instructions
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Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
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In a large bowl, whisk together the flour, baking powder, and salt.
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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.
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Gently fold in the dry ingredients into the wet ingredients until just combined, then gently fold in the blueberries.
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Divide the batter among the muffin cups, filling each about three-quarters full.
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Sprinkle turbinado sugar on top of each muffin.
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Bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
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Let muffins cool in the pan for 5 minutes before transferring them to a wire rack.
Notes
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Variations: Gluten-free option (substitute flour) or vegan-friendly (flax egg and plant-based yogurt).
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Storage: Keep muffins in an airtight container for up to 3 days or freeze for up to 3 months.
Find it online: https://recipesbyjanet.com/lemon-blueberry-muffins-recipe/
