These mild and fluffy lemon blueberry muffins style simply nearly as good—or higher!—than any bakery model. Greek yogurt retains them further moist, creamed butter creates a splendidly smooth and fluffy texture, and blueberries and lemon add a burst of taste. Sprinkle every muffin with a lemony-brown sugar crumb topping for a candy of entirety.
It’s no secret that I’ve a smooth spot in my coronary heart (err… abdomen?) for the pleasant taste duo of lemon + blueberry. Desserts like lemon blueberry cheesecake bars and lemon blueberry tart are at all times a refreshing change from wealthy chocolate. However these mild and fruity flavors additionally make for a beautiful breakfast deal with or anytime snack, particularly when topped with a zesty-sweet crumble that takes these humble muffins to new heights.
Why You’ll Love These Lemon Blueberry Muffins
- Bursting with juicy blueberries and recent lemon taste
- Mushy, tender, and cakey, like a muffin model of this well-liked lemon blueberry cake
- Straightforward to arrange
- Can use recent or frozen blueberries—so handy
- Topped with a scrumptious crumb, like your favourite bakery muffin
Substances You Want
Immediately’s lemon blueberry muffin recipe is a variation of my primary muffin recipe. I barely lowered the butter as a result of I discovered the muffins too fragile with the lemon juice and so many blueberries. (You’ll use the remainder of the stick of butter within the topping!)
This batter can be utilized to create infinite muffin varieties and also you’ll see it once more in my traditional blueberry muffins, peach muffins, cranberry orange muffins, apple cinnamon muffins, and extra.
Listed here are the entire substances you want for the muffin batter, and why every is vital:
- Flour: All-purpose flour is the bottom of those muffins.
- Baking Soda & Baking Powder: Each leaveners assist the muffins rise. See my trick under for super-tall bakery-style muffin tops.
- Salt & Vanilla Extract: Salt and pure vanilla extract add taste. Strive utilizing home made vanilla extract.
- Butter: We use creamed butter for a lighter, fluffier texture. My orange lemon poppy seed muffins are made with melted butter for a denser, heartier texture.
- Sugar: In my muffin recipe, I swap between brown sugar and granulated sugar. I like to make use of granulated sugar in in the present day’s muffins so the lemon taste actually shines, however like to make use of brown sugar in my blueberry muffins for just a little further taste.
- Eggs: 2 eggs bind every little thing collectively.
- Yogurt: Greek yogurt provides moisture. Use your favourite yogurt—I want nonfat or low-fat plain Greek yogurt however common (not Greek) could be simply nice, and any fats content material. Bitter cream is a superb substitute if you happen to don’t have yogurt.
- Milk: You should use dairy or nondairy milk.
- Lemon Juice & Lemon Zest: We’re utilizing each, for many zingy lemon taste. Be sure that to zest the lemon earlier than slicing and juicing it—a lot simpler to do it on this order!
- Blueberries: You should use recent or frozen berries. If utilizing frozen, don’t thaw earlier than utilizing.
You might additionally add poppy seeds, like I do in these blackberry lemon poppy seed muffins.
You’ll want a pair mixing bowls and an electrical mixer (both a stand mixer or handheld), as a result of we’re creaming the butter and sugar collectively. From there, it’s as straightforward as combining dry substances in a single bowl, and moist in one other, after which mixing them collectively and folding within the blueberries.
Count on a thick and fluffy batter:
Straightforward Crumb Topping
Immediately’s crumb topping doesn’t have cinnamon, in contrast to many streusel recipes. It’s simply brown sugary, lemony, and candy. I really like cinnamon within the crumb topping on these blueberry muffins, however right here the cinnamon would take away from the zesty lemon in these muffins. And we wish that lemon taste to actually shine by means of!
The crumb topping comes collectively rapidly and simply within the small bowl—simply use a fork to mix the melted butter, brown sugar, flour, and lemon zest.
It doesn’t make a big quantity, simply sufficient for just a little crumble on prime of every muffin. You may double it if you need further crumb.
Baker’s Tip: Gently press the crumbles down into the muffins’ floor earlier than baking, or they’ll topple off because the muffins rise within the oven.
The right way to Create the Excellent Tall Muffin Tops
For large bakery-style muffin tops, there are 3 instructions to observe carefully:
- Be sure that your muffin batter is THICK. (This one is!)
- Fill your muffin cups all the best way to the highest.
- Bake the muffins for five minutes at an preliminary excessive temperature, then cut back the temperature for the remaining bake time. This preliminary excessive oven temperature rapidly lifts up the muffin tops. As soon as the temperature is lowered, the facilities of the muffins bake. I do that in all my muffin recipes, together with zucchini muffins and banana muffins too!
Not solely does this trick create superbly sky-high muffin tops, it additionally makes the muffins further fluffy inside as a result of the tops don’t keep flat.
Extra Lemon Blueberry Treats
These mild and fluffy lemon blueberry muffins style simply nearly as good—or higher!—than any bakery model. Greek yogurt retains them further moist, creamed butter creates a splendidly smooth and fluffy texture, and blueberries and lemon add a burst of taste. The lemony-brown sugar crumb topping provides a candy of entirety, however be happy to skip it if desired.
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Put aside.
- Make the muffins: Whisk the flour, baking soda, baking powder, and salt collectively in a medium bowl. Put aside.
- In a big bowl utilizing a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar collectively on excessive pace till clean and creamy, about 2 minutes. Scrape down the perimeters and backside of the bowl as wanted. Add the lemon zest and beat on medium pace for 1 minute. Add the eggs, yogurt, and vanilla, and beat for 1 minute, then flip as much as excessive pace till the combination is mixed and principally creamy. (It’s okay if it seems considerably curdled.) Scrape down the perimeters and backside of the bowl as wanted.
- With the mixer working on low pace, add the dry substances, milk, and lemon juice into the moist substances and beat till no flour pockets stay. Gently fold within the blueberries. Keep away from over-mixing. Batter is thick and fluffy.
- Spoon the batter into ready muffin cups, filling all of them the best way to the highest.
- Make the crumb topping: In a small bowl, use a fork to combine the entire crumb topping substances collectively.
- Spoon topping evenly on prime of every stuffed muffin cup, gently urgent it down onto the floor so it sticks. Bake for five minutes at 425°F, then, conserving the muffins within the oven, cut back the oven temperature to 350°F (177°C). Bake for an extra 18–19 minutes or till a toothpick inserted within the heart comes out clear. The overall time these muffins take within the oven is about 23–24 minutes, give or take.
- Permit the muffins to chill for five minutes within the muffin pan, then switch to a wire rack to proceed cooling. Take pleasure in heat, or at room temperature.
- Muffins keep recent coated at room temperature for a couple of days or within the fridge for as much as 1 week.
- Freezing Directions: Freeze baked & cooled muffins for as much as 3 months. Thaw within the fridge or at room temperature earlier than having fun with. Heat up within the microwave if desired.
- Particular Instruments (affiliate hyperlinks): Citrus Zester | Citrus Juicer | Glass Mixing Bowls | Electrical Mixer (Handheld or Stand Mixer) | 12-Count Muffin Pan
- Yogurt: You should use nonfat or low-fat plain yogurt, Greek or common. You can even use bitter cream.
- Milk: You should use any milk, dairy or nondairy.
- Blueberries: If utilizing frozen blueberries, don’t thaw.
- For a jumbo muffin pan: 425°F for five minutes, then cut back to 350°F for 22–25 minutes for a complete of 27–half-hour. Makes about 6. For mini muffins: 350°F (complete time) for 12–14 minutes. Makes about 36–40.
Key phrases: lemon blueberry muffins