Blueberry Lemon Muffins

Is a muffin meant to be eaten for breakfast, as a snack or for dessert? If you’re baking blueberry lemon muffins, the answer is an enthusiastic yes to all of the above. With a fine and tender crumb, a cakelike texture and a sweet-tart flavor, these muffins will beckon you any time of day.

No doubt, lemon blueberry muffins are one of our best muffin recipes to date. The bright lemons and juicy blueberries make these treats irresistible to kiddos and adults alike. Enjoy them with coffee or milk for breakfast, alongside tea for a midday snack or even with sparkling wine for an after-dinner bite. You can’t go wrong with this lemon blueberry muffin recipe.

Ingredients for Blueberry Lemon Muffins

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• Butter: Start with not-too-softened butter so it creams smoothly with the sugar and helps create a lofty batter.
• Granulated sugar: It’s not just for sweetness! Sugar helps create the airy creamed mixture where your batter begins.
• Eggs: Use room-temperature eggs in your batter to ensure smooth mixing and proper aeration.
• Milk: This recipe calls for 2% milk. You can sub in whole milk, buttermilk or even coconut milk for a simple twist.
• Lemon zest and juice: This lemon blueberry muffin recipe is all about citrus, so don’t skip zesting a lemon. For extra lemon flavor, add a few drops of lemon extract to the batter.
• All-purpose flour: Providing just enough structure and tenderness, all-purpose flour is ideal for many quick breads.
• Baking powder: For a little lift, baking powder does the trick. Don’t add more than is called for, though; too much adds a funky, bitter flavor.
• Fresh or frozen blueberries: Use fresh blueberries if you’ve got ’em and frozen if you don’t. Keep your frozen berries frozen; thawing them before use will bleed streaks of blueish green juice into your muffins.
• Glaze: Confectioners’ sugar, lemon juice, butter and vanilla create the bright, punchy glaze. Some folks say our lemon blueberry muffin recipe is perfect without the glaze, while others say the glaze is not to be missed. The call is yours, though we happily stand with team lemon-glaze-please.

Directions

Step 1: Make the muffin batter

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Preheat the oven to 400°F. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the milk, lemon juice and zest.

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In a separate bowl, whisk together the flour, baking powder and salt. Beat the flour mixture into the butter mixture just until moistened. Gently fold in the blueberries.

Editor’s Tip: This step is all about creating a fluffy, aerated batter that isn’t overbeaten. Once you add the flour, be gentle with your mixing speed and don’t beat for too long.

Step 2: Bake the muffins

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Fill paper-lined regular-size muffin cups three-fourths full with the batter. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted in the muffins comes out clean. Let the muffins cool for five minutes in the muffin tin, then transfer to a wire rack.

Editor’s Tip: This oven temp and bake time yield a caramelized, golden muffin top. If you prefer paler lemon blueberry muffins, try baking these for five minutes less or baking at 350° instead.

Step 3: Make the lemon glaze

In a small bowl, whisk together the confectioners’ sugar, lemon juice, butter and vanilla until smooth. Drizzle the lemon glaze over the warm muffins.

Editor’s Tip: When you pour the glaze over the warm lemon blueberry muffins, the glaze will loosen and melt a little, spreading over the muffins and absorbing into them a bit. If you prefer a crispier, tighter glaze on your muffins, let the muffins cool completely before glazing.

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Recipe Variations

• Skip the glaze: In place of the glaze, do a crumb or streusel topper, like the streusel topping in our blueberry muffins with crumb topping.
• Switch up the flavor profile: Instead of blueberries and lemon, try a different fruit and citrus zest. Raspberries with orange zest and juice is a delightful year-round combo. For winter baking, cranberry with blood orange would be a marvelous treat.
• Whip your egg whites: For even more fluff and air in your batter, whip your egg whites to soft or stiff peaks before using them. To do this, separate your eggs before starting the lemon blueberry muffin recipe. Add the yolks when the recipe calls for eggs. Then, gently fold in your whipped egg whites before you fold in the blueberries.

How to Store Blueberry Lemon Muffins

Muffins are best kept at room temperature for a few days or kept frozen for longer-term storage. We don’t typically recommend storing them in the fridge, as they can dry out quickly.

How long do blueberry lemon muffins last?

Your lemon blueberry muffins should keep for three to seven days at room temperature. Let them cool completely, then wrap them or place them in an airtight container.

Can you freeze blueberry lemon muffins?

Yes, it’s easy to freeze muffins! Let them cool completely, then arrange them on a baking sheet and freeze them until frozen. Transfer the frozen muffins to an airtight freezer-safe bag or container, and store them in the freezer for two to three months.

When you’re ready to enjoy a frozen muffin, let it thaw at room temperature. You can also pop it in a 350° oven to warm it up again.

Blueberry Lemon Muffins Tips

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What type of muffin tin should I use for my muffins?

The material of your bakeware—glass vs. metal vs. ceramic—will impact how quickly your baked treats brown in the oven. For muffins with a more golden exterior and a bit more rise, use a metal muffin tin.

How can I prevent overbaking my muffins?

To get your lemon blueberry muffin recipe golden on top but still tender, follow these tips: Make sure your oven is calibrated to the proper temp. Get acquainted with the different properties of bakeware (see tip above), and pick the right pan for your desired outcome. Also, be aware that baking with dark pans will yield treats that brown quicker, so adjust your oven temp and bake time as needed.

Why does my muffin batter look curdled?

If your batter is curdling, chances are you used too-cold eggs and butter, or you added the eggs to the batter too quickly. To save a muffin batter that’s curdled, try stirring 1 to 2 tablespoons flour into the batter just until the batter comes together smoothly again. Remember, don’t overmix!