Lemon Blueberry Muffins

Lemon Blueberry Muffins

12 servings
These light and fluffy lemon blueberry muffins taste just as good—or better!—than any bakery version. Greek yogurt keeps them extra moist, creamed butter creates a wonderfully soft and fluffy texture, and blueberries and lemon add a burst of flavor. The lemony-brown sugar crumb topping adds a sweet finishing touch, but feel free to skip it if desired.

Ingredients

  • all-purpose flour

    spooned & leveled

    1 ¾ c
  • baking soda
    1 tsp
  • baking powder
    1 tsp
  • salt
    ½ tsp
  • unsalted butter

    softened to room temperature

    6 tbsp
  • granulated sugar
    ¾ c
  • lemon zest
    1 tbsp
  • eggs

    at room temperature

    2 large
  • plain greek yogurt or sour cream

    at room temperature

    ½ c
  • pure vanilla extract
    1 ½ tsp
  • milk
    3 tbsp
  • fresh lemon juice
    3 tbsp
  • fresh or frozen blueberries

    tossed in 1 tbsp flour

    1 ½ c
  • all-purpose flour

    spooned & leveled

    ⅓ c
  • packed light or dark brown sugar
    2 tbsp
  • lemon zest
    1 tsp
  • unsalted butter

    melted

    2 tbsp

Directions

  1. 1

    Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.

  2. 2

    Whisk the flour, baking soda, baking powder, and salt together in a medium bowl. Set aside.

  3. 3

    In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the lemon zest and beat on medium speed for 1 minute. Add the eggs, yogurt, and vanilla, and beat for 1 minute, then turn up to high speed until the mixture is combined and mostly creamy. (It’s ok if it appears somewhat curdled.) Scrape down the sides and bottom of the bowl as needed.

  4. 4

    With the mixer running on low speed, add the dry ingredients, milk, and lemon juice into the wet ingredients and beat until no flour pockets remain. Gently fold in the blueberries. Avoid over-mixing. Batter is thick and fluffy.

  5. 5

    Spoon the batter into prepared muffin cups, filling them all the way to the top.

  6. 6

    In a small bowl, use a fork to mix all of the crumb topping ingredients together.

  7. 7

    Spoon topping evenly on top of each filled muffin cup, gently pressing it down onto the surface so it sticks. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18–19 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23–24 minutes, give or take.

  8. 8

    Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. Enjoy warm, or at room temperature.

  9. 9

    Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.

Lemon Blueberry Muffins

Lemon Blueberry Muffins

4.7(158)60 min12 servings

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Ratings & Reviews

0.0/ 5
Exceptional

Based on 158 ratings

sallysbakingaddiction.com
4.7(158 reviews)
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Rating Breakdown

About this Recipe

Imagine biting into a warm, fluffy muffin bursting with juicy blueberries and zesty lemon—right from your own kitchen. These Lemon Blueberry Muffins deliver that bakery-quality experience you crave, made simpler than you think.

Why These Muffins Are Special

The secret to their irresistible texture and flavor lies in a few key details. Greek yogurt is the star, ensuring an incredibly moist crumb that rivals any professional bakery. Combined with creamed butter, it creates a wonderfully soft and fluffy texture that melts in your mouth. The bright pop of fresh blueberries and aromatic lemon zest elevates these beyond the everyday, while the optional lemony-brown sugar crumb topping adds a delightful sweet finish that truly sets them apart.

What to Expect

Prepare for a delightful treat that tastes like sunshine in every bite. Each muffin is wonderfully light and tender, with a perfect balance of sweet and tangy flavors. You'll savor the juicy bursts of blueberries complementing the bright, fragrant notes of fresh lemon. The texture is moist and soft, never dry, making these an absolute pleasure to eat.

If you choose to include it, the crumb topping provides a delicate crunch and an extra layer of sweet, buttery goodness, making these muffins feel truly indulgent. They're a fantastic way to brighten any morning or afternoon.

Customization & Variations

These muffins are incredibly versatile. You can easily skip the lemony-brown sugar crumb topping if you prefer a simpler muffin or are short on time. For a convenient pantry swap, feel free to use sour cream instead of Greek yogurt; both will contribute to the muffins' exceptional moisture. The recipe accommodates both fresh or frozen blueberries, so use what you have on hand—just remember to toss frozen berries in a little flour before adding them to prevent sinking.

Serving & Context

Perfect for a leisurely breakfast, a delightful brunch spread, or an afternoon pick-me-up, these muffins are wonderful on their own or alongside a cup of coffee or tea. They bring a touch of homemade warmth and sunshine to any occasion.

Frequently Asked Questions