Delicious and Moist Blueberry Lemon Muffins

These blueberry lemon muffins are so moist you won’t even want to butter them.  They are soft and tender inside, and pretty with a sparkling dusting of granulated sugar.  The lemon flavour just adds a fresh flavour to these muffins, but the blueberry flavour is the star of the show.

These lemon blueberry muffins whip together quickly are easy to make, and I enjoy having them stored in the freezer for a quick breakfast, or snack.

Should You Use Frozen Blueberries for Blueberry Muffins

It does not matter if you use frozen blueberries or fresh. Often frozen blueberries are much cheaper so I often use them instead. I do suggest using the microwave to thaw them first, as the cold may affect the baking powder reaction. This batch of blueberry lemon muffins was made with fresh blueberries but you can make them with frozen berries.  When using frozen berries the batter can get swirls of purple, but that disappears during baking.

Should I Coat Blueberries in Flour Before Adding Them?

People say this helps prevent the blueberries from sinking to the bottom. This blueberry lemon batter is thick so I wouldn’t bother.

Lemon Blueberry Muffin Recipe

Muffin Batter Ingredients

Lemon Crunch Topping Ingredients

Juice from one lemon

2 tbsp melted butter

1/2 cup sugar

Blueberry Lemon Muffin Directions

Line large muffin tins with paper.  Preheat oven to 375 F

Melt the 1/2 cup butter and set aside.

Wash and zest one lemon, set aside.

In a large bowl mix all purpose flour, granulated sugar, baking powder, and salt.

Add the lemon zest to the flour mixture.  This recipe has a whole tbsp of baking powder, so mix the dry ingredients very well so that the baking powder is well distributed throughout your dry ingredients.

Make a well in the center of your dry ingredients.

In a medium size bowl beat the egg, add the milk and the melted 1/2 cup of butter. Mix well.

Pour the egg mixture into the well of the dry ingredients.

Mix with a wooden spoon until just blended.  The batter will be lumpy but their should be no actual flour visible.

Fold in the blueberries.

Fill your muffin tins 2/3 full.  I like to use an ice cream scoop for this.

Bake  at 375 F until lightly golden about 20 minutes.

To make the Light Sugary Topping

This topping is very light, it just adds a tiny bit of sparkle to the top of each muffin.

While the muffins are still hot. In a small bowl cut and squeeze the lemon juice from your lemon.

Melt 2 tbsp of butter in a small bowl, add to the lemon juice and blend.

Baste the top of each muffin with the butter lemon mixture and sprinkle with white sugar.

Makes a dozen muffins. Let cool a little bit before eating, hot blueberries can burn the mouth.

These  lemon blueberry muffins are really good for lunches.  They are moist enough that they require no buttering.

How to Keep Lemon Blueberry Muffins

If your going to keep a few to eat right away, make sure to let the muffins cool completely on a rack before placing them in an air sealed container. They will keep nicely at room temperature for a couple of days. However these blueberry muffins freeze very well so once cooled I freeze half the recipe. Pop one or two muffins in a small sandwich bag, then place them in a plastic container in the freezer.   Add them to a lunch bag frozen and they are thawed and perfect by lunch time.

My Favorite Blueberry Lemon Muffins

An amazingly moist blueberry lemon muffin. This muffin is very moist and full of sweet blueberry flavour. It’s my personal favorite muffin recipe.

Print Recipe

Prep Time:10 minutes mins

Cook Time:20 minutes mins

Total Time:30 minutes mins

Ingredients

• 2 cups white flour
• ½ cup white sugar
• 1 TBSP baking powder
• ½ tsp salt
• 1 fresh lemon wash and zest the rind
• 1 extra large egg
• 1 cup milk
• ½ cup butter
• 1 ½ cup fresh blueberries Can substitute with frozen

Instructions

• In a large bowl mix flour, sugar, baking powder, and salt. 
  
• Add the lemon zest to the flour mixture. 
• This recipe has a whole tbsp of baking powder, so mix the dry ingredients very well so that the baking powder is well distributed throughout your dry ingredients. 
• Make a well in the center of your dry ingredients.
• In a medium size bowl beat the egg, add the milk and the melted 1/2 cup of butter. Mix well.
  
• Pour the egg mixture into the well of the dry ingredients.  Mix with a wooden spoon until just blended.  The batter will be lumpy but there should be no actual flour visible.
  
• Fold in the blueberries.
• Fill your muffin tins 2/3 full, bake until golden at 375 F, about 20 minutes.
  

Light Lemon Crunch Topping

• While the muffins are still hot. In a small bowl cut and squeeze the lemon juice from your lemon.
• Melt 2 tbsp of butter in a small bowl, add to the lemon juice and blend.
• Baste the top of each muffin with the butter lemon mixture.
  
• Sprinkle the tops with granulated sugar.
  

Course: Breakfast, Snack

Cuisine: American, Canadian

Keyword: lemon blueberry muffins

Servings: 12 muffins

Other Muffin Recipes

I think you will enjoy these other muffin recipes. Although this lemon blueberry muffin is my favorite, the rhubarb muffin recipe is the most popular muffin recipe on the blog. The bran muffin recipe is my husbands absolute favoritee muffin, whenever I make them he digs right in.

Rhubarb Muffin Recipe

This moist rhubarb muffin recipe is a great way to use up fresh or frozen rhubarb. It has a light cinnamon flavour with a brown sugar steusal topping.

Bran Muffin Recipe

This bran muffin recipe is full of fibre from All Bran Cereal, and features carrot and pineapple for moisture.