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
2 cups all purpose flour
1/2 cup granulated sugar
1 tbsp (level) baking powder
1/2 tsp salt
Grated rind from one fresh lemon
1 extra large egg
1 cup milk
1/2 cup butter
1 1/2 cup fresh or frozen blueberries
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
- 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
- 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.
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.