Blueberry lemon muffins are a holiday staple that makes any holiday gathering complete. Whether you’re celebrating with family, friends, or co-workers, this popular dessert will always be a hit!
It has the perfect combination of sweet and tart, making your holiday get-together a memorable one. An added bonus is the beautiful blueberry and lemon colors that add an extra hint of festivity to the atmosphere. The next time you plan a holiday party or dinner, don’t forget about these scrumptious blueberry lemon muffins!
Just how good are Blueberry Lemon Muffins?
Blueberry Lemon Muffins are the perfect harmony of sweet, tart, and goodness of freshly-baked muffins. Nothing says home like the smell wafting through the kitchen when the oven door is opened to reveal these delightful treats. Plus, the fresh blueberries make the recipe so much better, adding both a tartness and sweetness that can't be denied. Whether at brunch, breakfast or as a dessert after dinner, Blueberry Lemon Muffins will be the highlight at any gathering!
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients needed to make Blueberry Lemon Muffins
- 2 c. all-purpose flour
- ¼ t. salt
- 2 t. baking powder
- ½ t. baking soda
- ½ c. sugar
- 2 lemons, zested and juiced
- 2 large eggs
- ¼ c. vegetable, canola or other neutral-tasting oil
- ½ c. plain yogurt or sour cream
- ¼ c. freshly squeezed lemon juice
- 3 T. honey, preferably local
- 2 c. fresh blueberries
Optional: Sprinkle muffin tops lightly with additional sugar before baking for added sweetness
Instructions for making Blueberry Lemon Muffins
- Preheat oven to 400°F. Line a 12-cup muffin pan with paper liners.
- Add flour, salt, baking powder, baking soda, sugar, and 1 tablespoon of lemon zest to a large mixing bowl. Whisk until combined and fragrant from the lemon zest. Add the blueberries and gently toss to coat the blueberries with the flour mixture. This step helps to keep the berries from settling on the bottom of the muffin.
- Add eggs, vegetable oil, yogurt, lemon juice, and honey to a small mixing bowl. Whisk to combine.
- Pour the liquid ingredients into the dry and gently fold with a spatula or a large spoon until just combined. Be sure not to overmix the batter or the blueberries will bleed, and the muffins will be dense.
- Divide the batter between the prepared muffin cups.
- Bake 18-20 minutes or until golden brown and a toothpick or cake tester comes out clean.
- Remove from the oven and cool on a cooling rack for at least 20 minutes before serving. Enjoy!
If you're looking for variations on the classic Blueberry Lemon Muffin, there are plenty of ways to spice up the recipe. Try incorporating whole-grain flour or oats into your muffins for added nutrition. You could also add in different fruits like raspberries or blackberries or a variety of spices including cinnamon, nutmeg, and ginger. If you're feeling adventurous, why not try adding fresh herbs such as mint or basil? Whether you want to make simple swaps or create something totally different and unique, variations of the beloved Blueberry Lemon Muffin await!
Storage of Blueberry Lemon Muffins can vary depending on the recipe. Freshly baked muffins are best enjoyed within a few days of baking however if stored correctly, they can last for up to a week in the fridge. The best storage option is an airtight container or zip lock bag. To keep them from drying out, it’s suggested to wrap each muffin individually before adding to the storage container or bag. This way you can enjoy freshly baked Blueberry Lemon Muffins without prematurely losing any moisture and texture.
Organic lemons are recommended since we are using the zest. Lemons should be zested first, then juiced. Excess lemon zest or juice can be refrigerated in small glass containers for up to two weeks.
Fresh blueberries are recommended. Frozen blueberries may be substituted; however, be sure to keep them frozen until ready to combine. Do not defrost or the batter will discolor, and the berries will become mushy.