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    Home » Breakfast » Lemon Blueberry Muffins

    Lemon Blueberry Muffins

    Published: April 28, 2021 · Jill Baird · 2 Comments

    lemon blueberry muffins, easy breakfast muffins

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    These Lemon Blueberry Muffins are soft, fluffy, buttery, and topped with a sugar-crusted top or a yummy streusel crumb. This quick and easy recipe uses Greek yogurt, fresh lemons and plenty of blueberries to make the best homemade muffins that always turn out perfect.

    These homemade blueberry muffins are so easy to make and are the perfect addition to any weekend breakfast, brunch, or afternoon snack. 

    Jump to:
    • Lemon Blueberry Video Tutorial
    • The Best Lemon Blueberry Muffins
    • Best Blueberry Recipes
    • Ingredients in Lemon Blueberry Muffins
    • How to Make Lemon Blueberry Muffins
    • Variations
    • Storing and Freezing
    • Lemon Blueberry Muffins Recipe

    Lemon Blueberry Video Tutorial

    The Best Lemon Blueberry Muffins

    Nothing beats the smell of fresh muffins baking in the morning. These Lemon Blueberry Muffins make for an especially bright start to your day, thanks to the zesty lemon flavor. They are absolutely bursting with blueberries and so light and fluffy. 

    Another reason why these Lemon Blueberry Muffins are the best is thanks to one simple ingredient - Sugar in the Raw. It only takes a minute to sprinkle over the tops but makes the most amazing sugar-crusted topping as it melts in the oven.  Top it all off with a buttery streusel and mwah - perfection!

    If you’re lucky enough to live somewhere where fresh blueberries grow, by all means, use those.  But, if it’s the dead of winter, grab a bag of frozen and call it a day.  

    Best Blueberry Recipes

    • Blueberry Loaves
    • Lemon Blueberry mini loaves
    • Blueberry Muffins
    • Lemon Blueberry Scones
    • Blueberry French Toast Bake
    • Lemon Blueberry Bundt Cake
    lemon blueberry batter in a cupcake pan with liners and a sugar crusted top

    Ingredients in Lemon Blueberry Muffins

    • Flour - you want to use all-purpose flour for this recipe.
    • Baking Powder and Baking Soda - these both help give the muffins their rise while the batter bakes.
    • Sugar - use plain white granulated sugar.
    • Salt - we like to use sea salt.
    • Greek Yogurt - you can use either plain or vanilla Greek yogurt.  Or, you could substitute sour cream for a slightly different flavor.
    • Eggs - any type of large eggs will work.
    • Lemon Juice - fresh lemon juice always tastes best.
    • Lemon Zest - use the zest from the lemons that you use for juice.
    • Butter - you want your butter to be melted, but not hot.
    • Blueberries - you can use fresh blueberries or frozen blueberries.
    • Sugar in the Raw - this is an optional topping but it adds an extra layer of sugary crunch.
    lemon blueberry muffins, baked with a streusel topping

    How to Make Lemon Blueberry Muffins

    1. Mix the batter.  In a large bowl, combine the flour, baking powder, baking soda, sugar, and salt. Whisk together until well mixed.  In another bowl, combine the greek yogurt and eggs.  Whisk to break up the eggs, then add the lemon juice, lemon zest, and melted butter, and whisk again.  Add the flour mixture into the yogurt mixture and fold with a rubber spatula until almost completely mixed.  In a small bowl, combine the blueberries with one tablespoon of flour, toss until coated, and carefully fold in the blueberries to the rest of the batter.
    2. Top with sugar.  Insert cupcake liners into 24 muffin tins, or grease with non-stick pan spray, and fill ¾ with the muffin batter, using an ice cream scoop or spoon.  Then, sprinkle the tops with Sugar in the Raw (about 1 teaspoon per muffin).
    3. Top with streusel.  To make the streusel topping, combine the flour, sugar, and melted butter.  Mix until combined, then add about 2 Tablespoons of streusel to the top of each muffin.
    4. Bake.  Bake in a preheated 350-degree oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
    5. Cool and serve.  Remove from the oven and let cool for about 5 minutes, then remove the muffins to cool completely on a wire rack.  Enjoy!
    lemon blueberry muffins cooling on a rack, ready for breakfast

    Variations

    • Gluten-Free.  To make gluten-free Lemon Blueberry Muffins, you’ll just need to substitute gluten-free flour.  You can find an assortment of options at the grocery store in the baking aisle.
    • Mixed Berry.  Substitute the same quantity of raspberries, blackberries, or a mixture.  Fresh or frozen mixed berries will work!
    • Spices.  Add a little cinnamon into your streusel, and a teaspoon of vanilla extract or lemon extract into your batter.  A little extra flavor can go a long way.
    • Mini Muffins.  If you have a mini muffin pan, it’s easy to make Mini Lemon Blueberry Muffins.  The only thing you’ll need to adjust is baking time.  
    recipe for lemon muffins with blueberries
    What temperature should I bake Lemon Blueberry Muffins at?

    We bake our muffins at 350 degrees F.  If you bake too high, the outsides will start to burn before they bake all the way through.  If you bake too low, you risk drying them out and you will have a hard time getting that nice golden brown.

    How can I make my muffins light and fluffy?

    vermix!  The more you mix, the more gluten that you develop in the flour which can make your muffins tough instead of light and fluffy.  One tip is to make sure that your ingredients are all at room temperature - it makes mixing easier and helps avoid overmixing.

    Why did my muffins come out flat?

    he most common reason is that you forgot to add the baking powder and baking soda.  They are what gives the Lemon Blueberry Muffins their lift in the oven.  Also, if you have overmixed the batter, it stops them from rising to their full potential.

    How can I stop the blueberries from sinking to the bottom?

    The best way is to toss your blueberries in a small bowl of flour before adding to the batter.  This acts almost like velcro, helping them stick to the batter rather than slip down to the bottom.

    Storing and Freezing

    • Storing: Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
    • Freezing: bake, cool, and store your Lemon Blueberry Muffins in freezer bags in the freezer.  They will be good for up to 3 months stored this way.  To thaw, transfer to the fridge overnight, then set out at room temperature for at least 30 minutes or microwave briefly to take the chill off.
    lemon blueberry muffins, easy breakfast muffins
    Print

    Lemon Blueberry Muffins Recipe

    These Lemon Blueberry Muffins are soft, fluffy, buttery and topped with a yummy streusel crumb. This quick and easy recipe uses Greek yogurt, fresh lemons and plenty of blueberries to make the best homemade muffins that always turn out perfect.
    Course Breakfast
    Cuisine American
    Prep Time 10 minutes
    Cook Time 25 minutes
    Cooling time 5 minutes
    Total Time 40 minutes
    Servings 24 muffins
    Calories 417kcal
    Author The Carefree Kitchen

    Ingredients

    • 3 Cups Flour
    • 1 Tablespoon Baking Powder
    • ½ teaspoon Baking Soda
    • 1 Cup Sugar
    • ½ teaspoon Salt
    • 1 ½ Cup Plain Greek Yogurt vanilla works too
    • 2 large Eggs
    • 2 Tablespoons Lemon Juice
    • 2 teaspoons Lemon Zest
    • ½ Cup Butter melted
    • 1 ½ Cup Blueberries you can use fresh or frozen mixed berries
    • 3 Tablespoons Sugar in the Raw for topping (optional)

    Struesel Topping for Muffins

    • 1 cup Flour
    • ½ cup Sugar
    • 6 Tablespoons Butter melted

    Instructions

    • Preheat oven to 350 degrees. 
    • Grease or line 24 muffin tins with paper liners.
    • In a large bowl, combine the flour, baking powder, baking soda, sugar and salt. Whisk together until well mixed.
    • In another bowl, combine the greek yogurt and eggs. Whisk to break up the eggs, then add the lemon juice, lemon zest and melted butter and whisk again.
    • Add the flour mixture into the yogurt mixture and fold with a rubber spatula until almost completely mixed.
    • In a small bowl, combine the blueberries with one tablespoon of flour, toss until coated and carefully fold in the blueberries to the rest of the batter.
    • Scoop the lemon blueberry batter into the prepared muffin tins, about ¾ full, then sprinkle the tops with Sugar in the Raw (about 1 teaspoon per muffin).
    • To make the streusel topping, combine the flour, sugar and melted butter. Mix until combined, then add about 2 Tablespoons of streusel to the top of each muffin.
    • Bake at 350 for 22-25 minutes, or until lightly golden brown and a toothpick inserted into the center comes out clean.  Cool on a wire rack for at least 5 minutes before serving. Enjoy!

    Notes

    *Adapted from America's Test Kitchen's Big Beautiful Muffin Recipe

    Nutrition

    Calories: 417kcal | Carbohydrates: 64g | Protein: 8g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 283mg | Potassium: 216mg | Fiber: 2g | Sugar: 31g | Vitamin A: 468IU | Vitamin C: 3mg | Calcium: 88mg | Iron: 2mg

    More of the best muffin recipes:

    • Triple Berry Muffins
    • Double Chocolate Chip Muffins
    • Greek Yogurt Banana Muffins
    • Einkorn Pumpkin Muffins
    • Cornbread Muffins

    More Blueberry Recipes

    • Mini Blueberry Quick Bread
    • Lemon Blueberry Bundt Cake
    • Lemon Blueberry Breakfast Cake
    • More Quick Bread Recipes

    If you’ve tried this recipe, please rate it and leave a comment on this post. I love hearing feedback from you helps me and other readers too! If you love Pinterest,  feel free to leave a comment and photo there too.  Also, if you like to share, use the hashtag #thecarefreekitchen on Instagram and tag me @thecarefreekitchen so I can find you and give your post some love. You can also find me on Facebook at The Carefree Kitchen. Thank you!!

    lemon blueberry muffins with sugar crusted top.

    These Lemon Blueberry Muffins are light and fluffy, full of bright lemony flavor, and absolutely bursting with blueberries.  This quick and easy recipe uses Greek yogurt, fresh lemons, and plenty of blueberries to make the best homemade muffins that always turn out perfect.

    « Lemon Blueberry Bundt Cake
    Slow Cooker Chicken Fajitas »

    Reader Interactions

    Comments

    1. Katie

      April 28, 2021 at 1:00 pm

      Blueberry muffins are one of my favorite things. The lemon compliments it so nicely!

      Reply
    2. Sam

      April 28, 2021 at 11:24 am

      These muffins were delicious! Love lemon and blueberry together.

      Reply

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