Moist, soft and oh so fluffy Lemon Blueberry Muffins are bursting with bright and sunny lemon flavour and studded with fresh juicy blueberries! Top with coarse white sugar for a nice crunch and a sweet silky lemon glaze!
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Alright I know it’s probably too late to post a summery citrus-y recipe, but hey! Lemons and blueberries are available in grocery stores all year long, no matter the season. So even though these muffins totally scream “SUMMER” you can make and enjoy them anytime of the year!
These Muffins Are:
- Moist and slightly dense
- Bursting with fresh lemon flavour
- Loaded with juicy blueberries
- Crunchy on the top
- Easy to make
- Made in no time
What Goes Into These Lemon Muffins?
- Flour: When making muffins, your batter should be pretty thick. We’re not going for smooth cupcake batter. It should be thicker than pancake batter. So 3 cups of flour will be going into these cupcakes to keep them thick and dense.
- Baking Powder: One thing you don’t want when making cupcakes is for the tops to rise too high, spreading over the pan. You actually DO want that here, since these are muffins. 4 teaspoons of baking powder should give you a nice rise.
- Salt: Adds flavour and cuts back some of the sweetness from the sugar.
- Granulated Sugar: 1 and 1/4 cup is the perfect amount to add just enough sweetness without making them too sweet.
- Melted Butter + Canola Oil: Flavour and moisture! You can substitute with vegetable oil.
- Eggs: Creates structure and adds extra moisture!
- Buttermilk + Sour Cream: Combined, these two ingredients are a force to be reckoned with! These give our muffins their light and soft texture, and tender crumb!
- Lemons: For the lemon flavour, we’ll be using both the zest of a lemon and it’s juice.
- Blueberries: To make sure the blueberries don’t sink to the bottom, toss them with a tablespoon of flour.
- Coarse White Sugar: This is what gives us the crunchy topping! Before placing in the oven, add a sprinkle of coarse sugar on top.
How to Make Perfect Muffins
The process for making these muffins is super simple!
- Dry ingredients: Start by whisking all the dry ingredients together.
- Mix the sugar, butter and oil: together in a separate bowl until it’s pale. You can use a whisk for this, but I used my stand mixer to make things easier.
- Add the Eggs: One at a time. Wait until the first egg is almost completely combined before adding the next one.
- Combine: the buttermilk, sour cream, lemon zest and juice in a separate bowl or liquid measuring cup. Set it aside.
- Alternate: between adding 1/3 of the dry ingredients and 1/2 of the buttermilk mixture. Repeat alternating between dry and wet ingredients, ending with the dry. This keeps the batter nice and smooth throughout!
- Toss: the blueberries with some flour, then fold it into the batter.
Liners or No Liners?
When making muffins, you can choose to line the pan with cupcake liners or just scoop the batter into the muffin pans. If you choose the latter, make sure you spray your pan with nonstick spray so the muffins can easily pop out.
Use an ice cream scoop to divide the batter between each liner. Once again, these are muffins not cupcakes. So forget the “only fill 2/3 way” rule, fill the cups all the way to the top! This recipe makes 12 muffins, so if you have batter left after filling all 12 cups, continue adding a spoonful to each cup until the batter is gone.
Sprinkle some coarse sugar on top, then bake in a 400°F oven for about 26 minutes. Let them cool for 10 minutes in the pan, before removing. You can enjoy them warm, or you can let them cool completely.
Wanna kick these muffins up a notch? Drizzle them with a sweet lemon glaze! Combine powdered sugar with fresh lemon juice, then drizzle over the muffins.
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Let’s get baking!
Lemon Blueberry Muffins:
- 3 cups + 1 Tbsp (384g + 8g) all purpose flour, divided
- 1 Tbsp + 1 tsp baking powder
- 1/2 tsp salt
- 1 and 1/4 cup (251g) granulated sugar
- 1/4 cup (55g) unsalted butter, melted and cooled
- 1/4 cup (60ml) canola oil (can substitute vegetable oil)
- 2 large eggs, room temperature
- 1/2 cup (120ml) buttermilk, room temperature
- 1/2 cup (120g) sour cream, room temperature
- 1/3 cup (90ml) freshly squeezed lemon juice
- 1 and 1/2 Tbsp freshly grated lemon zest
- 2 cups (380g) fresh blueberries
- Coarse white sugar, for sprinkling (optional)
- 1/2 cup (60g) powdered sugar
- 1-2 Tbsp lemon juice
For the Lemon Blueberry Muffins:
- Preheat the oven to 400°F (205°C), and line a standard muffin pan with liners. You can also just spray the pan with nonstick cooking spray and leave the liners out. Set aside.
- In a large mixing bowl, add 3 cups of flour, baking powder, and salt. Whisk to combine.
- In a stand mixer bowl using the paddle attachment, or in a large mixing bowl using a hand mixer or whisk, beat the sugar, melted butter and oil until smooth and pale.
- Scrape down the bowl with a rubber spatula and add the eggs, one at a time, mixing on low after each addition.
- In a liquid measuring cup, add the buttermilk, sour cream, lemon zest and lemon juice. Whisk to combine. Set aside.
- Add 1/3 of the dry ingredients to the batter and beat just until combined, then add 1/2 of the buttermilk mixture and mix until just combined. Continue mixing in 1/2 of the remaining dry ingredients, remaining buttermilk mixture, then remaining dry ingredients. Remember to mix each addition until just combined before adding the next.
- Combine the blueberries with a tablespoon of flour, then fold into the batter.
- Scoop batter into the muffin cups, filling all the way to the top. Sprinkle with coarse sugar.
- Bake in preheated oven for 25-27 minutes, or until a toothpick inserted into the centre comes out clean.
- Allow to cool in the pan for 10 minutes, then remove and let them cool completely on a rack.
For the Lemon Glaze:
- Combine both ingredients in a small bowl. Add 1-2 tablespoons of lemon juice, based on how thin you want the glaze. Drizzle over muffins. Enjoy!
- Storage: Store muffins in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 1 week, or in the freezer for 1-2 months. Thaw at room temperature.
- Sour Cream: can be substituted with greek yogurt.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 62Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 33mgSodium: 152mgCarbohydrates: 9gFiber: 0gSugar: 1gProtein: 2g
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