Fabulous lemon blueberry muffins recipe — light, fluffy muffin with a hint of lemon and packed with blueberries. An all time favorite!
Blueberries are one of those super foods that I cannot get enough of. That’s why I am so excited for berry season. Blueberry muffins all summer long! Are you with me?!
I mean who doesn’t love a freshly baked muffin? Especially lemon blueberry muffins. Just one bite of these lemony muffins with juicy blueberries and you will be in muffin heaven. These are simply irresistible.
Muffins can be a bit finicky to get right. You can easily end up with a dry, dense brick if you’re not careful. However, this lemon blueberry muffin recipe is just right. The muffins are lemony, light, fluffy, and loaded with blueberries. The best part is they are just as delicious on the second day.
Lemon Blueberry Muffins
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs lightly beaten
- 1 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1/3 cup light brown sugar packed
- 2/3 cup all-purpose flour
- 1/4 cup unsalted butter melted
- 1 tablespoon lemon zest
Preheat the oven to 400ºF. Line a 12 cup muffin tin with paper liners.
In a large bowl, combine the flour, salt, and baking soda. Stir with a whisk. Make a well in the center. Set aside.
In a separate medium size mixing bowl, beat the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, mixing well after each addition. Mix in the yogurt, lemon juice, lemon zest and vanilla until well blended. Pour into the well in the center of the flour mixture. Fold together just until moistened. Stir in the blueberries. Distribute the batter equally among the prepared muffin cups. The cups will be full of batter, but that is okay. It won't spill over. If you believe you have too much batter you can fill a second muffin pan.
In a medium size bowl, stir the brown sugar, flour, butter, and lemon zest together with a fork. The mixture should be coarse and lumpy. Place equal amounts of topping over each batter filled cup, pressing it into the batter. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
Immediately remove the muffins from the pan and place them on a wire rack to cool completely.
You can use frozen blueberries in this recipe, just do not thaw them. Separate them and toss them with 2 tablespoons of flour before adding them to the batter. You may need to increase the cooking time by a couple of minutes. Be sure to use greek yogurt, not regular yogurt. Greek yogurt is much thicker and is required to achieve the proper texture for these muffins. Adapted from Joy of Baking