Lemon Blueberry Muffins – Experience the combination of lemons and bursting blueberries with our Lemon Blueberry Muffins. Whether enjoyed for breakfast or, as a dessert these treats bring a burst of sunshine to every bite. The perfect balance of citrus tang and sweet blueberries has made this recipe a favorite among families.
The first time I baked these Lemon Blueberry Muffins, the captivating aroma filled the kitchen tempting me to grab a muffin from the oven. As my family took their bite their faces lit up with delight. My husband couldn’t help but declare them the muffins he had ever tasted while my child insisted on having one in their lunchbox every day. That moment marked the beginning of our family’s affection for these muffins.
What makes this Lemon Blueberry Muffins truly special?
Savor the fusion found in our Lemon Blueberry Muffins, where each mouthful combines the zest of fresh lemons with an explosion of both fresh and frozen blueberries. The ideal harmony between tangy flavors creates an experience that surpasses muffins. Perfect for any time of day these muffins offer a medley of textures—from the tender crumb to the burst of blueberries. For an elevated experience consider adding our optional lemon glaze that tantalizes your taste buds with its delightful interplay, between sweetness and citrus notes transforming these already delightful muffins into an unforgettable treat. Made with love and meticulousness these muffins aren’t merely a recipe; they’re a blend of flavors that adds a hint of sunshine, to every occasion.
What You Need To Make This Lemon Blueberry Muffins Recipe?
Softened Butter: Achieving melt-in-your-mouth deliciousness begins with butter that has been softened to perfection. Think of it as an embrace for your muffins giving them a velvety texture. Room-temperature butter takes stage in this baking extravaganza effortlessly blending with sugar to create a symphony of flavors in every bite.
Granulated Sugar: Sugar, the maestro of sweetness in this masterpiece does more than add sweetness; it dances elegantly with the other ingredients. It bestows upon the muffins a captivating color and imparts a delicate sweetness that lingers tantalizingly on your taste buds.
Large Eggs: Eggs play a role as the binding agent that brings everything together. Crack them open let them mingle with the ingredients and witness the unfold. Each egg contributes a velvety consistency transforming your muffins into an explosion of textures.
Grated Lemon Zest: Enter lemon zest. The essence of life itself. Like enchanting fairy dust, it elevates these muffins to heights. Its citrusy aroma and zingy flavor will transport you to sun-kissed orchards with every bite.
All-Purpose Flour: Flour serves as the backbone of baking. Is your muffins dependable partner, in crime. All-purpose flour is the ingredient that keeps the muffins light and fluffy ensuring they rise perfectly without becoming too heavy. It’s, like the hero that holds everything together and makes the whole show a success.
Baking Powder, Baking Soda, and Cornstarch: When it comes to baking powder baking soda and cornstarch think of them as a trio of heroes. Baking powder and soda work to give the muffins that airy lift they need while cornstarch adds a touch of finesse for that crumb that makes them absolutely irresistible.
Salt: Salt may not get all the credit it deserves. It plays a role in balancing flavors. It enhances sweetness while bringing out all the flavors like a backstage director ensuring each ingredient hits just the right note.
Lemon Juice (with Lemon Extract as an Option): Freshly squeezed lemon juice takes stage here – it’s like a partner in crime with lemon zest. Together they create a citrusy kick that awakens your taste buds. If you want to take things up a notch you can invite lemon extract to join the party and intensify that symphony.
Buttermilk: Buttermilk is another hero in this recipe – its role is to add moisture and provide a tanginess. It’s, like giving your muffins a spa day keeping them tender and incredibly moist.
Fresh and Frozen Blueberries: These bursts of flavor. Whether they’re fresh or frozen. Bring a fruity explosion to each bite. Make sure they’re properly prepared and dried to give your muffins the balance of sweetness and juicy bursts.
Powdered Sugar and Lemon Juice (Lemon Glaze): The optional lemon glaze is, like rolling out the carpet for your muffins. Mix sugar and lemon juice to your heart’s content. Want it thick? Just add sugar. Prefer it thin? Simply splash in a bit of lemon juice. It’s the touch that elevates your muffins from delicious to truly dazzling.
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Steps To Make Lemon Blueberry Muffins:
Step 1: Preheat your oven to 400 degrees Fahrenheit.
Step 2: In a bowl mix together flour baking powder baking soda, cornstarch and salt. Set it aside.
Step 3: In a bowl cream softened butter and sugar until it becomes light and fluffy. Add eggs one, by one making sure to mix after each addition. Incorporate lemon. Mix well.
Step 4: Alternate adding the dry ingredients and a combination of buttermilk and lemon juice into the mixture. Stir gently until just combined after each addition.
Step 5: Carefully fold in the blueberries being careful not to overmix.
Step 6: Scoop the batter into a muffin pan with paper liners or greased pan. Bake, for 20 minutes or until a toothpick inserted comes out clean. Allow the muffins to cool on a wire rack.
Tip:
Elevate your Lemon Blueberry Muffins by taking a moment to toss your fresh blueberries in a light dusting of flour from the recipe’s quantity. This simple step works wonders, preventing the blueberries from sinking to the bottom of the batter during baking. Coating them in flour gives them a little “stickiness” to hold onto, ensuring an even distribution throughout the muffin and a delightful burst of blueberry goodness in every bite. It’s the small, flour-coated secret that guarantees a muffin experience that’s as visually appealing as it is delicious!
Frequently Asked Questions:
Can I use only fresh or frozen blueberries?
Of course! You have the option to use either frozen blueberries depending on your preference. Just make sure they are properly prepared and dried.
Can I skip the lemon glaze?
Certainly! The muffins are tasty, without the lemon glaze. The glaze adds a touch of sweetness and tanginess. It’s completely up to you whether you include it or not.
Can I freeze these muffins?
Absolutely! After they have cooled down feel free to freeze the muffins in an airtight container for, up to three months. When you’re ready to enjoy them simply thaw them at room temperature.
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Lemon Blueberry Muffins
Ingredients
- 1/2 c butter softened
- 1 c sugar
- 2 large eggs
- 2 tablespoon grated lemon zest
- 2 c all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 4 tablespoon lemon juice 2 teaspoon lemon extract can be substituted
- 1/2 c buttermilk
- 1 c fresh blueberries washed and dried well
- 1 c frozen blueberries rinsed and dried well
Lemon Glaze:
- 1 c powdered sugar
- 1-2 tablespoons lemon juice more lemon juice can be added for a thinner glaze
Instructions
- Start by preheating your oven to 400°F. Either line the muffin pan, with liners. Grease it lightly.
- In a bowl whisk together 2 cups of flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 tablespoon of cornstarch and 1/2 teaspoon of salt. Set this mixture aside for now.
- In another bowl beat together 1/2 cup of softened butter and 1 cup of sugar until light and fluffy. Gradually add in the eggs one at a time mixing after each addition. Stir in the zest from two lemons (2 tablespoons).
- Now it's time to bring everything together. Add half of the dry mixture to the wet mixture and stir until just combined. Then incorporate 1/2 cup of buttermilk and 4 tablespoons of lemon juice into the batter. Finally add in the remaining mixture and stir gently until just combined.
- Take care as you gently fold in one cup each of frozen blueberries into the batter. Be careful not to overmix; you want them evenly distributed without breaking berries.
- Use a measuring cup. Scoop a quarter cup of batter into each muffin cup. Bake for 20 minutes or until a toothpick inserted comes out clean.
- Allow muffins to cool in their pan for ten minutes before transferring them onto a cooling rack. If desired you can drizzle them with a glaze made by combining one cup of sugar with one, to two tablespoons of lemon juice.
- Enjoy your blueberry muffins! Indulge, in these muffins a combination of lemon zest and the goodness of blueberries.
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!
