Blueberry Lemon Muffins – If you’re on a quest to find the best Blueberry Lemon Muffins look no further! This recipe combines the blend of lemon and sweet blueberries nestled within soft and fluffy muffins. Get ready to treat your taste buds to an experience with the star ingredients being blueberries, lemon zest, and a delightful streusel topping.
I still vividly remember the time I made these muffins. It was a weekend. I had a yearning for something extraordinary something beyond the usual. As I followed my instincts I decided to bring two of my all-time favorite flavors. Blueberry and lemon. When I took them out of the oven their brown tops looked incredibly promising. The enticing aroma filled the kitchen. However what truly amazed me was witnessing the expressions on my husband’s and little one’s faces as they took their first bites. Their eyes sparkled with delight. Before I knew it we had devoured the entire batch!
What makes these Blueberry Lemon Muffins truly special?
These muffins are far from ordinary – they possess a balance of flavors where the tartness of lemon perfectly complements the sweetness of blueberries resulting in an explosion of taste. The addition of a streusel topping perfectly contrasts with the softness of these muffins. Furthermore these delectable treats aren’t limited to breakfast enjoyment! They make a delicious addition to any brunch spread, a treat for a leisurely afternoon or a delightful way to end your day with a touch of sweetness.
What You Need To Make This Blueberry Lemon Muffins Recipe?
Blueberries: For this recipe you have the option to use either frozen blueberries. If you choose to use frozen blueberries there’s no need to thaw them beforehand. Just keep in mind that using frozen blueberries might slightly increase the baking time.
Flour: In the batter we’ll be using a combination of 2 cups of flour and an additional 3 tablespoons to coat the blueberries. This extra flour helps prevent the blueberries from sinking to the bottom of the muffins.
Baking Powder: To make our muffins rise and achieve a texture we rely on baking powder as our leavening agent. It’s important to ensure that your baking powder is fresh for best results.
Salt: A pinch of salt is added to balance out the sweetness and enhance the flavors of all the ingredients.
Unsalted Butter: Using room temperature butter makes it easier to mix and results in muffins that’re lighter and more evenly textured. If you only have salted butter on hand you can omit adding salt as mentioned in this recipe.
Eggs: Eggs play a role in providing structure and contributing to the moistness of our muffins.
Sugar: To sweeten our muffins we use granulated sugar.
Lemon Extract: Lemon extract is what gives our muffins a distinct lemon flavor. In case you’re unable to find lemon extract you could substitute it with lemon juice. Please note that the lemon flavor might be less pronounced.
Milk: Milk is an ingredient that helps bring all the ingredients and adds moisture to the muffins making them moist and delicious.
Lemon Zest: The addition of lemon zest brings a lemon flavor that elevates the taste of the muffins giving them a delightful tanginess.
Streusel Topping: For a touch of sweetness and texture a streusel topping made with a blend of sugar, flour, brown sugar, and melted butter is sprinkled on top of the muffins. This creates a sweet layer that perfectly complements the muffins.
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Steps To Make Blueberry Lemon Muffins:
Step 1: To start preheat your oven to 350°F. Prepare a muffin pan by lining it with paper cups. In a bowl combine all the ingredients for the streusel topping. In another bowl lightly coat the blueberries with 2 tablespoons of flour. Then remove any excess using a spoon.
Step 2: Now let’s make the muffin mix. In a bowl mix together the flour, baking powder and salt. In a larger bowl cream together the butter and sugar until it becomes light and fluffy. Add in the eggs, lemon extract, milk and lemon zest to this mixture. Use a mixer to blend them. Gradually fold in the flour mixture until just combined. Finally gently fold in the blueberries.
Step 3: Fill each muffin cup about two thirds with your batter. Sprinkle one tablespoon of streusel topping onto each muffin evenly. Bake them in the oven for around 20 to 25 minutes until they turn a brown color and a toothpick inserted into the center comes out clean
Step 4: Allow them to cool for some time before removing from the pan and transferring them onto a cooling rack.
Step 5: You have two options; you can serve them right away or keep them in a container with a lid on your kitchen counter. The important thing is to savor every bite and truly enjoy the experience!
Tip:
For an even distribution of blueberries in the muffins and to prevent them from sinking to the bottom it’s a good idea to lightly coat the blueberries with flour before adding them to the batter. This helps absorb some of the juice released by the berries while baking allowing them to stay suspended within the batter. Just make sure to shake off any excess flour using a spoon before gently folding in the blueberries. Happy baking!
Frequently Asked Questions:
Can I use frozen blueberries?
Of course! You can definitely use blueberries for this recipe. It works well with fresh or frozen ones.
Can I substitute the lemon extract?
Certainly! If you don’t have lemon extract you can substitute it with vanilla extract. However do keep in mind that this substitution will alter the flavor a bit.
How long can I store these muffins?
If stored in an airtight container these muffins will stay fresh on the counter for 3 days. If you want to keep them for a longer period I’d suggest freezing them.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Best Blueberry Lemon Muffins
Ingredients
- 1 ½ cups of fresh or frozen blueberries
- 2 cups of flour plus 3 tablespoons, divided
- 1 ½ teaspoons of baking powder
- ½ teaspoon of salt
- ½ cup of unsalted room temperature butter
- 2 eggs
- 1 cup of sugar
- 1 tablespoon of lemon extract
- 7 tablespoons of milk
- 1 tablespoon of lemon zest
Streusel:
- ¼ cup of sugar
- 2 tablespoons of flour
- ¼ cup of brown sugar
- 2 tablespoons of melted butter
Instructions
- Preheat the oven to 350°F. Prepare the muffin pan by lining it with paper cups.
- In a bowl combine sugar, flour, brown sugar and melted butter to create a crunchy streusel topping.
- In another bowl gently coat the blueberries with 2 tbsp. of flour. This neat trick ensures that the blueberries won't sink while baking!
- In a bowl mix together the flour, baking powder and salt. It's the beginning of something beautiful.
- Cream together butter and sugar in a bowl until fluffy. Then add eggs, lemon extract, milk and lemon zest to create a fragrant mixture.
- Gradually incorporate the mixture into the blend. This is where the magic starts to take shape!
- Carefully fold in the blueberries. Be gentle to preserve their goodness!
- Spoon the batter into the muffin cups until they are two-thirds full.
- Sprinkle each muffin with a touch of streusel mix. It's like giving each muffin a cap!
- It's time to bake! Place these creations in the oven for 20 to 25 minutes. They will turn golden. You'll know they're ready when a toothpick comes out clean.
- Allow them to cool for some time. Good things come to those who wait!
- Serve away. Savor the explosion of lemon and blueberry with every mouthful. Alternatively you can save them for later (that is, if you can manage to resist devouring them all!).
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
2 Responses
Great muffin recipe!
Thank you Katie 🙂