Lemon Blueberry Muffins

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This lemon blueberry muffin recipe is light, moist, bursting with lemon flavor, and encrusted with refreshing lemon sugar.

My blueberry muffin baking started years ago because we had an overabundance of blueberries from my father’s bushes. Therefore, I needed a quick and delicious recipe for blueberry muffins.

This past year I created the best cranberry muffin. My favorite part of the muffin was the fresh orange juice and sugar orange zest-crusted tops.

Then it hits me; why not add fresh lemon juice and zest sugar to my blueberry muffin recipe? Let me say we ate our weight in muffins while tweaking the recipe to get it perfect. 

Lemon Blueberry Muffins

 

 

 

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I like to gather all my supplies before starting a recipe. This ensures I have everything before I begin. 

Supplies and tools:

• Mixing bowls
• Measuring cups and spoons
• Muffin pan or tin (this one is my favorite)
• Muffin paper liners
• Colander
• Reamer
• Zester
• Wooden spoon
• Whisk
• Spatula
• Cutting board 
• Knife
• Sifter
• Muffin scoop 
• Tea strainer
• Wire cooling rack

 

🍋 For your convenience, I have gathered all my baking must-haves HERE.

Preheat oven to 350 degrees F.

 

Lemon Blueberry Muffin Recipe

This is my go-to recipe for serving homemade muffins for breakfast or a coffee break.

Ingredients

• 3 cups flour
• Four teaspoons of baking powder
• 1/4 teaspoon baking soda
• 1 cup sugar
• 1 1/2 teaspoon salt
• 2 cups fresh blueberries
• Two eggs lightly beaten (room temperature)
• 3/4 cup milk
• 9 Tablespoons melted butter
• 1 Tablespoon grated lemon peel
• 1/2 cup freshly squeezed lemon juice (this is the reamer I use)

Next, sift the dry ingredients. I place my sifter over a large bowl and add my dry ingredients except for one tablespoon of flour.

Next, sort and rinse the fresh blueberries in a colander. Transfer the blueberries to the bowl and add one tablespoon of the reserved flour.

I gently fold in the flour to coat the blues. Coating the blueberries with flour helps them stay suspended in the muffin mix.  Set the blueberry mixture aside.

Wet Ingredients 

Measure all the wet ingredients. 

I like to use a reamer; it gets all the juice out of the lemons. Then, I pour the reamed juice through a small strainer (I used this one) to remove the seeds.

Whisk all the wet ingredients together. 

Slowly pour the wet ingredients into the flour mixture.

Use a wooden spoon to stir the batter until all ingredients are incorporated gently. A few lumps are okay. 

Next, add the blueberries to the batter and gently fold them with a spatula. 

Lemon Sugar Muffin Topping

This is easy to make and adds a fresh sweet sparkling crust to the tops of the muffins. 

Ingredients:

• 1/4 sugar granulated
• 1 1/2 teaspoon lemon zest

Place the sugar in a small bowl, add the zested lemon, and stir together.

Fill Muffin Tin

I like to line my muffin tin (this one is my favorite) before filling the muffin cups. 

 

Bake the muffins in a 375-degree F oven for 18 to 20 minutes. Test doneness by inserting a toothpick; if the toothpick comes out clean, then the muffins are done.

 

 

Serving Option

You can add a lemon drizzle glaze to your muffins.

You might enjoy these lemon recipes:

Grandma’s Favorite Lemon Gelatin Cake.

This is one of my childhood favorites recipes, Lemon Stick.

Fresh squeezed lemonade tastes like the best summer day ever. It is so easy to make. I like to serve it over these fun ice cubes in the garden.

 

 

Kippi