Lemon Blueberry Muffins
Lemon Blueberry Muffins are the perfect pairing with soft scrambled eggs for breakfast. They are flavorful and the hint of lemon keeps you coming back for another bite. Bright and bursting with blueberry goodness, these muffins are truly worth waking up for!
My mother loved lemon cake. She and I would often make a lemon cake for her birthday. It was usually a lemon bundt cake with a tart, lemony glaze. We also made Lemon Blueberry Muffins on Sunday mornings. We would make these together when I was growing up and my brothers could barely wait long enough for them to cool slightly before devouring them.
Lemon Blueberry Muffins
What’s needed:
- UNSALTED BUTTER– Use unsalted butter so you can control the amount of salt in the recipe.
- LEMON– Provides a bright lemony flavor for these muffins.
- BUTTERMILK– This gives the muffins a slightly tangy flavor and keeps them moist with a soft texture.
- BLUEBERRIES– You’ll find a pop of blueberry flavor in every bite. Remember to dust the blueberries with flour before folding them into the the batter.
- BROWN SUGAR– Adds a rich warm sweetness to these delicious muffins.
See the recipe card below for exact measurements. You will also need a 12-muffin baking tin and cooking spray. Bake the muffins for just under 30 minutes or until they are baked through and the tops are golden brown.
Fresh is always best!
Make sure the lemon and blueberries are fresh. These are the two superstars in this recipe and you want the very best and brightest flavors in your muffins. While zest of the lemon is all you will use for the batter, you can use the lemon juice to make a tasty glaze by adding some softened cream cheese and a few tablespoons of powdered sugar. Drizzle a little over each muffin for a real treat. It tastes even better than it looks!
How to make Lemon Blueberry Muffins?
Recipe makes 12 muffins.
- Preheat the oven to 350 degrees Fahrenheit.
- Mix butter, sugar and lemon zest in a large bowl until combined. Add one egg and vanilla, mix well.
- Wash and gently dry the blueberries. Place them in a bowl with two tablespoons of flour, toss gently to coat. This will help to keep the blueberries distributed throughout the batter while baking. Set them aside.
- Combine the flour, baking powder and salt in a medium bowl. Add 1/3 of the dry ingredients to the butter mixture, then half of the buttermilk, mix well. Continue alternating dry ingredients and buttermilk, mixing after each addition, until all is thoroughly combined.
- Carefully fold in the blueberries. Do not stir vigorously, as this will burst the berries.
- Spray a 12-count muffin pan with cooking spray. Fill each cup with 1/3 cup batter.
- In a small bowl, mix the sugar and brown sugar together. Sprinkle the sugar mixture over the muffins before baking. Bake at 350 for 26-28 minutes, until golden brown.
- Allow the muffins to cool for 10 minutes before serving. Recipe makes 12 muffins.
Serve these delicious muffins with your favorite breakfast meal or for a delicious midday snack. And drizzle a bit of lemon glaze over each muffin for the perfect finish. It doesn’t get sweeter than this!
More of the Best Breakfast Breads and Muffins
- Buttermilk Blueberry Breakfast Cake
- Banana Nut Muffins
- Sweet Potato Streusel Muffins
- Lemon Yogurt Bread
- Chocolate Zucchini Bread
- Carrot Honey Loaf
Remember to leave me a comment below after you make these delicious Lemon Blueberry Muffins. They are sure to give your family a reason to get out of bed in the morning!
Get recipes in your inbox!
Lemon Blueberry Muffins
Ingredients
- 8 tablespoons butter, unsalted, room temperature
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 1 teaspoon vanilla
- 1 egg, room temperature
- 1 1/2 cups blueberries, fresh
- 2 tablespoons all purpose flour, for blueberries
- 2 cups all purpose flour, for batter
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon each granulated sugar and brown sugar, mix together for topping
Instructions
- Heat the oven to 350 degrees.
- Mix butter, sugar and lemon zest in a large bowl until combined. Add one egg and vanilla, mix well.
- Wash and gently dry the blueberries. Place them in a bowl with two tablespoons of flour, toss gently to coat. This will help to keep the blueberries distributed throughout the batter while baking. Set them aside.
- Combine the flour, baking powder and salt in a medium bowl. Add 1/3 of the dry ingredients to the butter mixture, then half of the buttermilk, mix well. Continue alternating dry ingredients and buttermilk, mixing after each addition, until all is thoroughly combined.
- Carefully fold in the blueberries. Do not stir vigorously, as this will burst the berries.
- Spray a 12-muffin baking tin with cooking spray. Fill each cup with 1/3 cup batter.
- In a small bowl, mix the sugar and brown sugar together. Sprinkle the sugar mixture over the muffins before baking.
- Bake at 350 for 26-28 minutes, until golden brown.
- Allow the muffins to cool for 10 minutes before serving.
Equipment
- 1 12-muffin baking tin