This lemon blueberry muffin recipe is light, moist, bursting with blueberries, 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
Lemon Blueberry Muffins
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I like to gather all my mise en 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)
- Paper liners
- Colander
- Reamer
- Zester
- Wooden spoon
- Whisk
- Spatula
- Cutting board
- Knife
- Sifter
- Muffin scoop
- Tea strainer
- Wire cooling rack
š For your convenience, I have gathered all my baking must-haves HERE.
Preheat oven to 350 degrees F.
Lemon blueberry muffin ingredients
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.
Sift the dry ingredients together
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.
Add flour to blueberries.
Measure all the wet ingredients.
Blend wet ingredients
Lightly beat eggs
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).
Add lemon juice
Whisk all the wet ingredients together.
Whisk together wet ingredients
Slowly pour the wet ingredients into the flour mixture.
Add egg mixture into the flour mixture.
Use a wooden spoon to stir the batter just until all ingredients are incorporated gently. A few lumps are fine.
Mix muffin batter
Next, add the blueberries to the batter and gently fold them in with a spatula.
Fold blueberries into the batter
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.
Lemon sugar topping ingredients
Filling the Muffin Tin
I like to line my muffin tin (this one is my favorite) before filling them.
Fill muffin tin with batter.
Fill muffin tin with batter.
Lemon Blueberry Muffin Recipe
Lemon Blueberry Muffins
Ingredients
- 3 cups flour
- 4 tsp baking powder
- 1/4 tsp baking soda
- 1 cup granulated sugar
- 1Ā½ tsp salt
- 2 cups Blueberries
- 2 eggs
- Ā¾ cup milk
- 9 tbsp butter melted
- 1 tbsp lemon zest
- Ā½ cup lemon juice (fresh squeezed)
- 2 tsp lemon juice
Lemon Sugar Topping
- Ā¼ cup granulated sugar
- 1Ā½ tsp lemon zest
Instructions
- Preheat oven to 375 degrees F.
- In a large bowl, sift together flour (remove one tablespoon), baking powder, soda, sugar, and salt.
- Using a colander to sort and rinse fresh blueberries.
- Transfer the blueberries to a small bowl and add the tablespoon of the reserved flour. Gently mix to coat the berries with the flour. Set aside.
- In a medium bowl, whisk together eggs, milk, melted butter, lemon zest, and lemon juice. Then pour into the dry ingredients.
- Stir just until moistened. Then gently fold the blueberries into the batter with a spatula.
- Line a muffin tin with muffin liners, then, using a muffin scoop, fill the muffin liners. Top with lemon sugar.
- Transfer the muffin tin to a 375 degree F oven and bake 18 minutes or until an inserted toothpick comes out clean.
- Place out pan on a wire cooling rack for 10 minutes before removing muffins.
Lemon Sugar Topping
- Combine sugar and zest in a small, then sprinkle the tops of the muffins before baking.
Nutrition
Top muffins with lemon glaze
Want More?
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See you soon,
Kippi
Sean O'Hern says
Great recipe!!! Very moist and delicious and tangy and super easy to whip together for the kids!!!
Kippi Ohern says
Thank you so much for your visit and comment.
I hope you have a wonderful day.
Hugs,
Kippi
Cindy Rust says
Those look so tasty!! Pinning to my Recipes board because I need to make them!
Rachel Harper says
These sound delicious and look so beautiful too. Iād love to share your recipe on an upcoming blog post! I will link back to your blog for the recipe. Is that ok with you?
Rachel
Kippi says
Thank you so much for your visit. I would be delighted for this recipe to be part of your blog post.
Have a great weekend,
Kippi
CoCo says
Two of my favorite flavor combinations! So excited to try these and thanks so much for the recipe. My family is going to love them. they’re beautiful! Hugs, CocCo
Kippi says
Thank you so much for your visit today. I hope you have a wonderful Mother’s Day,
Kippi