This Easy Lemon Blueberry Muffin Recipe creates a moist, bakery-style muffin with a perfect domed top and filled with blueberries with the perfect tang of lemon zest! It's the perfect breakfast for a summer morning!
Lemon and blueberries are such a classic pairing in the summer, I can't get enough! I have plenty of blueberry recipes like this Blueberry Galette and plenty of lemon recipes, but I haven't yet put them together, until this Lemon Blueberry Muffin Recipe. The lemon adds a perfect pop of flavor while the blueberries add just the right amount of sweetness!
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Ingredients
- Oil
- Butter
- Sugar
- Lemons
- Greek Yogurt
- Milk
- Lemon Juice
- Eggs
- Vanilla
- Flour
- Salt
- Baking Powder
- Blueberries fresh or frozen
- Turbinado Sugar
See recipe below for all the details!
Step-by-Step Instructions
- Step 1: In a large boil, mix together oil and butter. Then mix in sugar, yogurt, eggs, lemon juice, and milk.
- Step 2: Add in flour and baking powder.
- Step 3: Add in blueberries.
- Step 4: Add to muffin tins with a sprinkle of sugar on top.
Hint: To get a little crunchy crispy top, I like to sprinkle on turbinado sugar for the perfect crunch to the soft muffin inside! If you don't have turbinado sugar, you can just use regular granulated sugar!
Variations
These Lemon Blueberry Muffins are the perfect combination of sweet blueberry and zesty lemon! But there's more than one way to enjoy these sweet muffins!
- Blueberry - Leave out the lemon and enjoy the pop of the blueberries by themselves!
- Raspberry - swap out the blueberry for raspberries for a delicious lemon raspberry muffin!
- Poppyseed - leave out the blueberries and add a tablespoon or two of poppyseeds for a lemon poppyseed muffin!
If you love lemon poppyseed, check out this Lemon Poppyseed Loaf! It's easy to make and another great breakfast option!
Equipment
The essential equipment you need for muffins is definitely a muffin pan! This is what's going to give them their classic muffin shape! I like to have two muffin pans on hand at all times, because I only fill up every other muffin tin. This is how you'll get those classic domed muffin tops!
Here's a link to a muffin tin that's similar to the one I use! However, most grocery stores also sell muffin tins you can buy!
Storage
These muffins can be stored in an airtight container for about 2-3 days in the pantry. You can get them to last a little bit longer in the fridge, but you do run the risk of them drying out slightly!
If they do dry out some, pop them in the microwave for about 20 seconds, add a little tab of butter, and they'll soften right up!
Top tip
Add your sugar and lemon zest together and massage the zest into the sugar. This allows the sugar to absorb the oils from the lemon zest and infuses the batter with a beautiful lemon flavor! I do this anytime I'm working with citrus! Plus, it feels amazing on your hands.
FAQ
Yes! You can use use whatever you have on hand! If you use frozen blueberries, I recommend baking the batter right away so the blueberries don't thaw in the batter and release extra liquid!
This is the best trick to getting that classic dome on the top of the muffin! If you're looking for that bakery-style muffin with the large muffin top, this is the way to do it! It allows the heat to flow better around the muffins creating a better rise in the batter.
Lemon Blueberry Muffin Recipe
Equipment
- Muffin Tin
- Muffin Liners
- Large Cookie Scoop
Ingredients
- ¼ cup Oil
- ¼ cup Butter melted
- 1 cup Sugar
- 2 Lemons zested
- ½ cup Greek Yogurt
- ¼ cup Milk
- 3 tablespoons Lemon Juice
- 2 Eggs
- 1 teaspoon Vanilla
- 2 ¼ cups Flour
- ¼ teaspoon Salt
- 3 teaspoons Baking Powder
- 2 cup Blueberries fresh or frozen
- ¼ cup Sugar for sprinkling on top
Instructions
- Preheat oven to 425 degrees. Line a cupcake tin with muffin cups, skipping every other one.
- In a bowl, add sugar and lemon zest. Massage together to infuse the sugar with the lemon.1 cup Sugar, 2 Lemons
- In the microwave, melt the butter in 30-second increments until just melted.¼ cup Butter melted
- Then, pour butter into a large bowl with the oil and stir together.¼ cup Oil
- Add in lemon zest sugar and mix together.
- Then add in Greek yogurt, milk, lemon juice, eggs, and vanilla. Whisk everything together.½ cup Greek Yogurt, ¼ cup Milk, 3 tablespoons Lemon Juice, 2 Eggs, 1 teaspoon Vanilla
- Add in flour, baking powder, and salt.2 ¼ cups Flour, ¼ teaspoon Salt, 3 teaspoons Baking Powder
- Stir until it's almost combined.
- Add blueberries to the batter and gently stir.2 cup Blueberries fresh or frozen
- Scoop into the muffin tins and sprinkle with sugar on the top.¼ cup Sugar for sprinkling on top
- Bake for 10 minutes, then reduce heat to 350 degrees, and finish baking for another 10 minutes.
- Serve and enjoy!
Related
Looking for other breakfast recipes like this? Try these:
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