Hello, my friends!
I recently made these muffins when I was looking for a springy dessert to make, and they turned out to be SO good that I wanted to share them with you! They’re exploding with blueberries, and have just the perfect hint of lemon. Plus, muffins are perfect for breakfast, or snacks. (Night or day! Any midnight snackers out there?)
Read on for my favorite muffin recipe and lots of pretty food photography!
The odd thing about this recipe is that you use a mixer. I’ve never made muffins with a mixer, and when I read it, I thought I printed the wrong recipe. o.O But nope! You do use the mixer for this recipe, to whip the butter and sugar together. The muffins turned out light and fluffy, thanks to the mixer!
The other note to be careful of is to use the lowest speed when adding the blueberries or fold them in by hand. My batter was thick, so I didn’t think I could do it without the mixer, but a few of the blueberries on the inside turned out smashed. But they were just as good, either way!
We didn’t have lemons when I wanted to make them, so I just used lemon juice. If you don’t have lemons to make lemon zest with, don’t worry! They turned out fine without, but with it, it would be more lemony.
I ate these with a cup of my favorite cinnamon vanilla tea since it’s snowing and cold here, once again. I wish spring would come back. 😜
This is a behind-the-scenes photo, completely unedited, of the messy muffin tray. The crumb topping was all over the pan and there was a muffin missing since I was using it for one of the photos. But, it’s more true to real life. 😉
If you use frozen blueberries, your muffins will turn a green-purple color, so I prefer fresh. It doesn’t change the taste, but it does make them look a little weird. So I’d recommend using fresh!
Let’s dive into the recipe!
my favorite blueberry lemon muffins
- 1 and 3/4 Cups All-Purpose Flour
- 1 teaspon Baking Sowder
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 6 tablespoons Unsalted Butter softened to room temperature
- 3/4 cup Granulated Sugar
- 1 tablespoon Lemon Zest
- 3 Large Eggs
- 1/2 cup Plain Yogurt or Sour Cream at room temperature
- 1 and a half teaspons Pure Vanilla Extract
- 3 tablespoons Milk
- 3 tablespoons Fresh Lemon Juice
- 1 and 1/2 cups Fresh or Frozen Blueberries using frozen blueberries will turn your muffins a greenish/purple color
- 1/3 cup All Purpose Flour
- 2 tablespoons Packed Light or Dark Brown Sugar
- 1 teaspoon Lemon Zest
- 2 tablespoons Unsalted Butter
- Make the muffins: Whisk the flour, baking soda, baking powder, and salt together in a medium bowl. Set aside.
- 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 okay if it appears somewhat curdled!) Scrape down the sides and bottom of the bowl as needed.
- 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.
- Spoon the batter into prepared muffin cups, filling them all the way to the top.
- Make the crumb topping: In a small bowl, use a fork to mix all of the crumb topping ingredients together.
- 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.
- 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!
now, it’s your turn!
Do you like blueberry muffins? What’s your favorite kind of muffin? Are you going to try this recipe?
Thank you so much for reading, and happy baking!