These lemon blueberry muffins are remarkably moist and full of flavor! They are SO easy to make and are the perfect on-the-go breakfast.
This Greek yogurt banana bread is another delicious quick breakfast, so make sure to give it a try! My brioche french toast casserole recipe is a blog favorite as well.
Recipe Tips
- Use room temperature ingredients. This will help the ingredients mix together well, making a smooth batter.
- Fresh fruit is crucial. Pre-frozen blueberries are typically covered in juice because many blueberries will burst in production. Carefully rinsing fresh blueberries and then freezing them yourself can minimize that risk, keeping your batter from turning out purple. Fresh lemons are also key to getting that fresh flavor.
- Dust the blueberries in flour. This will help them evenly distribute throughout the muffins. The flour helps the blueberries stay suspended in the batter, rather than sink to the bottom.
How to Make Lemon Blueberry Muffins
Preheat oven to 375° Fahrenheit. Spray a standard-sized muffin tin with cooking spray (or use cupcake liners) and set it aside. In a mixing bowl, whisk together the flour, cornstarch, baking powder, and salt. Then set the bowl aside.
In a standing mixer, mix together both sugars and butter on high (until creamy) for about 4-5 minutes. Scrape down sides of the bowl halfway through to make sure it's evenly mixed throughout. Add eggs and mix on medium high until they are well incorporated. Then add the buttermilk, almond extract, vanilla extract, lemon juice, and lemon zest and mix on medium high speed until combined. Next, add the flour mixture to the standing mixer and stir on the lowest setting until there are no flour pockets. Be careful not to overmix.
Then remove the 1 ½ cup of pre-frozen fresh blueberries from the freezer and toss them with 1 teaspoon of flour. Dusting the blueberries with flour will help them stay suspended in the batter, rather than sink to the bottom of the muffin tin. Then add the dusted blueberries to the muffin batter and fold them in. Be very gentle with the blueberries so that they don't burst.
Evenly distribute muffin batter between the 12 muffin tins. Top each muffin with 2-3 blueberries (not covered in flour). Bake them for about 21-25 minutes, until a toothpick can come out clean. Rotate the pan 180° halfway through baking to get an even bake. Immediately remove the muffins from the pan and allow them to cool.
For the lemon glaze, whisk together the powdered sugar, water, lemon juice, and vanilla extract in a small bowl. Drizzle the glaze over the top of the cooled muffins.
For another fruity recipe, make sure to check out my lemon raspberry bread as well. It's always a hit!
Recipe Feedback
If you try out these lemon blueberry muffins or any of my other recipes, I’d LOVE to hear about it. You can leave a comment below the recipe. If you post a picture on Instagram, be sure to tag me! Getting any feedback on my recipes is both rewarding AND helpful as I write and edit recipes in the future.
Now get baking, and enjoy!
Ingredients
- 2 cup all purpose flour
- 1 teaspoon cornstarch
- 2 teaspoon baking powder
- 1 teaspoon salt
- ¾ cup white sugar
- ½ cup brown sugar
- ½ cup unsalted butter, softened to room temperature
- 2 eggs, room temperature
- ½ cup buttermilk, room temperature
- ½ teaspoon almond extract
- ¾ teaspoon vanilla extract
- 2 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 ½ cup fresh blueberries, rinsed and frozen*, plus an extra handful
Lemon Glaze
- 1 ½ cup powdered sugar
- 1 tablespoon water
- 2 tablespoon fresh lemon juice
- ¼ teaspoon vanilla extract
Instructions
- Preheat oven to 375 degrees. Spray a standard-sized muffin tin with cooking spray (or use cupcake liners) and set aside. In a mixing bowl, whisk together flour, cornstarch, baking powder, and salt. Set aside.
- In a standing mixer, mix together both sugars and butter on high until creamy, about 4-5 minutes. Scrape down sides of the bowl to make sure it's evenly mixed throughout. Add eggs and mix on medium high until well incorporated. Add buttermilk, almond extract, vanilla extract, lemon juice, and lemon zest on medium high speed until well mixed.
- Add flour mixture to the standing mixer and stir on the lowest setting until there are no flour pockets. Don't overmix.
- Remove the 1 ½ cup of pre-frozen fresh blueberries from the freezer and mix together with 1 teaspoon of flour**. Add to the muffin batter and fold in, being gentle with the blueberries so that they don't burst.
- Evenly distribute muffin batter between the 12 muffin tins. Top with 2-3 blueberries (not covered in flour). Bake for 21-25 minutes (until a toothpick can come out clean). Rotate the pan 180 degrees halfway through baking.
- Remove muffins immediately from pan and allow to cool.
- In a small bowl, whisk together the ingredients for the lemon glaze. Drizzle over the top of the muffins. Enjoy!
Notes
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