Lemon Blueberry Muffins

These Lemon Blueberry Muffins are the perfect muffin. Moist and bursting with blueberries, baked to a perfect golden-brown crust you will love these muffins and so will anyone who tries them.

Muffins are a great breakfast choice for quick on the go breakfasts. When getting ready for work or school takes too long, a muffin is a quick way to get a good breakfast before heading on your way. I usually have some kind of muffin on hand for those mornings. Nice thing is you can make a batch of these Lemon Blueberry Muffins on the weekend and have them throughout the week!

How to make Lemon Blueberry Muffins:

These muffins are very easy to make. First off make your batter and put them in muffin liners in your muffin tin.

You bake these a tad different starting at a higher temperature for about 6 minutes before lowering the temperature to finish the baking.

Once they are done, allow them to cool and serve!

Ingredient Notes:

• Unsalted Butter – that is softened at room temperature.
• Brown Sugar and Sugar – for the muffins plus some extra for topping
• Eggs
• Vanilla Extract
• Lemon Juice and Lemon Zest
• Fresh Blueberries – You can use frozen (not thawed) blueberries as well but I prefer fresh.
• All-Purpose Flour
• Salt
• Baking Powder
• Milk – I use 2% for this recipe but any dairy milk you have on hand will work.

Directions:

Step One – Prepare a muffin pan with cupcakes liners and grease the liners generously with butter then set aside.

Step Two – Add butter, brown sugar, and sugar to a large bowl and beat using an electric hand mixer at medium-high speed until the mixture turns light and creamy. (This could take around 2-3 minutes.)

Step Three – Next add in the eggs, vanilla, lemon juice, and lemon zest to the butter-sugar mixture and beat using an electric hand mixer on medium-high speed until combined well.

• Tip: If you want to really infuse the lemon into the batter add it before the eggs and vanilla and mash it into the sugar mixture with a fork.

Step Four – In a separate bowl mix the flour, salt, and baking powder.

Step Five – Slowly fold your dry ingredients into the wet ingredients alternating between milk and dry ingredients until all your milk and dry ingredients have been mixed into your wet.

Be careful not overmix as that can make your muffins dense.

Step Six – Now, gently fold in the blueberries but again do not overmix.

Step Seven – Preheat the oven to 425 degrees F and let the batter rest while you preheat the oven.

Step Eight – Divide the batter between the muffin cups, filling almost to the top. Sprinkle the sugar on the top for a nice crunch.

• Tip: Turbinado would be a good topping as well.

Step Nine – Bake in a preheated oven at 425 degrees F for 6 minutes.

Then keep the muffins in the oven and reduce the temperature to 375 degrees F

Bake for another 18-20 minutes or until the muffins turn golden brown on top and the toothpick inserted in the middle comes out clean.

Step Ten – Allow the muffins to cool in the pan for 5 to 10 minutes before serving.

My Muffins seem dry:

There are a few things you can do to help your muffins stay moist. I used to have issues with my muffins turning out too dry, so these tips will help you if you have that issue too!

1. Do not over mix the batter – This may not seem like an important step, but it really is. Over mixing the batter of any muffin will introduce more air into the batter, along with breaking down the fats and oils used in the batter. This will cause a drier finished product.
2. Add two tablespoons of oil – Yes, this will change the nutritional information but adding just a small amount of oil will really help your muffins stay moist.
3. Do not overbake – I recommend baking for 20 minutes max for muffins. You do not want to overbake as this will dry the muffin out as well. When you removed the muffins from the oven they will still bake in the pan for some time after they come out.

How much do you fill your muffin liners?

So when filling your muffin liners you want the perfect amount so that your muffins form that beautiful rounded top.

I have found that filling the liners to about ¾ of the way give you that perfect muffin shape. Now this is a thicker batter so they will not be that big of muffin tops, but you still want that rounded muffin top shape.

Over filling will cause the muffins to spread out during baking and be very flat.

Try some of my other favorite muffin recipes:

Banana Nut Muffins – These Banana Nut Muffins are made with my classic Banana Bread recipe and perfect for breakfast or snack time. Made with ripened bananas and pecans this is the best banana nut muffin recipe you will ever make!

Chocolate Chip Pumpkin Muffins – The perfect fall muffin recipe. With fall favorites like pumpkin puree and pumpkin spice and my any time favor tire ingredient chocolate chips. These Chocolate Chip Pumpkin Muffins need to be on your fall baking list.

Lemon Poppy Seed Muffins – I love lemon and these Lemon Poppy Seed Muffins have the perfect lemon flavor and taste like they came from a bakery.

If you tried any of my recipes I would love to hear from you, leave me a comment below. You can also connect with me on FACEBOOK, INSTAGRAM, and PINTEREST. I would love for you to follow along and discover more amazing recipes.

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