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.
Lemon Blueberry Video Tutorial
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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.
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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.
How to Make Lemon Blueberry Muffins
- 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.
- 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 tsp per muffin).
- 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.
- Bake. Bake in a preheated 350-degree oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
- 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!
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.
Frequently Asked Questions
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.
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.
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.
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.
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Lemon Blueberry Muffins Recipe
Ingredients
- 3 cups all-purpose flour, (plus 1 tablespoon for the berries)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 cup sugar
- 1/2 teaspoon salt
- 1½ cups plain Greek yogurt
- 2 large eggs
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 1/2 cup butter, melted
- 1½ cups blueberries, fresh or frozen
- 3 tablespoons Sugar in the Raw, for topping
Struesel Topping for Muffins
- 1 cup all-purpose flour
- 1/2 cup sugar
- 6 tablespoons butter, melted
Instructions
- Preheat oven to 350 degrees F.
- Grease or line 24 muffin tins with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. 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 3/4 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 in your preheated oven 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!
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More of the best muffin recipes:
- Triple Berry Muffins
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- Cornbread Muffins
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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.
Categories:
Breakfast, Fall Recipes, Muffins, Nut-Free, Quick Breads, Spring Recipes, Summer Recipes, Vegetarian, Winter Recipes,
Blueberry muffins are one of my favorite things. The lemon compliments it so nicely!
These muffins were delicious! Love lemon and blueberry together.