Lemon Blueberry Muffins

This lemon blueberry muffin recipe is light, moist, bursting with lemon flavor, and is encrusted with refreshing lemon sugar. My blueberry muffin baking started years ago because we had an overabundance of blueberries from my father’s blueberry 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 lemon 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 mise in place before I start 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.

 

Muffin Recipe Ingredients:

• 3 cups flour
• 4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 cup sugar
• 1 1/2 teaspoon salt
• 2 cups fresh blueberries
• 2 eggs lightly beaten (room temperature)
• 3/4 cup milk
• 9 Tablespoons butter melted
• 1 Tablespoon grated lemon peel
• 1/2 cup fresh 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 to say suspended in the muffin mix.  Set the blueberry mixture aside.

Measure all the wet ingredients. 

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

Whisk all the wet ingredients together. 

Slowly pour the wet ingredients into the flour mixture.

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

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

Lemon Sugar Topping

This is so easy to make, and it really 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, then add the zested lemon and stir together.

Filling the 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.

 

You might enjoy these lemon recipes:

Grandma’s Favorite Lemon Gelatin Cake.

This is one of my childhood favorites recipe, 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.

 

 

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See you soon,

Kippi