Fabulous lemon blueberry muffins recipe — light, fluffy muffin with a hint of lemon and packed with blueberries. An all-time favorite!
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 12
Ingredients
For the topping
⅔cup(86g)all-purpose flour
⅓cup(70g)light brown sugar, packed
1tablespoonlemon zest, from 1 large lemon
¼cup(57g)unsalted butter, melted and cooled
For the muffins
½cup(114g)unsalted butter, at room temperature
¾cup(150g)granulated sugar
2large eggs, at room temperature
¾cup(150g)plain Greek yogurt, at room temperature
1tablespoonlemon juice, from 1 large lemon
1tablespoonlemon zest, from 1 large lemon
2teaspoonsvanilla extract
2cups(260g)all-purpose flour
1teaspoonbaking powder
½teaspoonbaking soda
¼teaspoonsalt
1cup(148g)fresh blueberries
Instructions
Preheat the oven to 400ºF. Line a 12 cup muffin pan with paper liners.
Make the topping
In a medium bowl, stir the flour, brown sugar, lemon zest, and melted butter together with a fork until well combined. The mixture should be coarse and lumpy. Set aside.
Make the muffins
Using a stand mixer fitted with the paddle attachment or with an electric handheld mixer, beat the butter and sugar on medium speed until light and fluffy.
Turn the speed down to low and beat in the eggs, one at a time. Beat in the yogurt, lemon juice, lemon zest, and vanilla. Make sure the zest isn't clumped in the batter before adding the dry ingredients.
In a separate bowl, whisk the flour, baking powder, baking soda, and salt together. Add it to the butter mixture and use a silicone spatula to mix until just combined. Gently fold in the blueberries.
Divide the batter evenly between the muffin cups. Crumble equal amounts of topping over each batter filled cup, pressing it into the batter.
Bake for 12-15 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs attached.
Remove the muffins immediately from the pan and place them on a wire rack to cool completely. Take care when doing this. The pan and muffins will be very hot.
Notes
Yogurt: 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.
Lemon: Use fresh lemon juice for the best results and use both the zest and the juice.
Zesting lemon: When zesting the lemon, avoid going down to the pith. This will cause the muffins to taste bitter. A microplane works best for zesting citrus.
Blueberries: 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. Frozen blueberries can tint your batter purple.
Thick batter: The batter is meant to be thick and scoopable.
Mini muffins: Bake these in a mini muffin pan. The baking time will be less, about 9-11 minutes. Keep an eye on them while they bake.
Make ahead tip
Muffins are best the day they are made but they can be stored for later use. Place the muffins in an airtight container and keep them at room temperature for up to 3 days.
Muffins will keep for up to 1 week in an airtight container stored in the refrigerator.
They can also be frozen for up to 3 months. Thaw one or all of the muffins in the refrigerator overnight. Or place a single frozen muffin in the microwave for 40-60 seconds.