Muffins make a great snack, breakfast or even an addition to a brunch. These Blueberry Lemon Muffins take no time to put together and are great fresh out of the oven. With the addition of fresh lemon zest and juice, these have a bit of a tangy flavour. It goes so great with the sweetness from the fresh blueberries.
I’ve been fortunate enough to get my hands on a lot of blueberries lately. It seems a few of our local supermarkets are selling them at pretty good prices right now, which is great. They are not always easy to find here in the south of Spain. And usually they are a bit on the pricey side.
Blueberries are not grown locally as the climate is too arid and hot to grow them. So, I was pleased to find that these were grown in the north of the country. The climate there is far cooler and damp. So, perfect for hardy berries like these.
In the meantime, these delicious muffins make perfect snacks, breakfast treats, or just when you feel like having a muffin. They might not be as healthy as my Chocolate Chip Bran Muffins, but they sure are tasty!
Here’s What We Need To Make The Blueberry Lemon Muffins
- Plain flour
- Granulated white sugar
- Baking powder
- Salt
- Butter
- Eggs
- Vanilla extract
- Plain yogurt
- Zest and juice of 1/2 a lemon
- Blueberries
REMEMBER, The full recipe and ingredients is always found in the recipe card at the end of the post.
How to Make The Muffins
- Preheat the oven to 350 degrees F/180 degrees C.
- Grease 12 muffins tins and set aside
- Mix together the butter and sugar, beat on high speed until light about 3 minutes.
- Add the eggs, mixing well after each addition. Add in the vanilla.
- Mix together the flour with the baking powder and salt.
- Add 1/2 of the mixture to the wet ingredients.
- Add the yogurt, lemon zest and juice. Mix well and add remaining flour. Stir just until combined. This will be a really thick batter.
- Add about 1 tablespoon of extra flour to the blueberries and coat them well. We do this so the blueberries do not sink to the bottom. It works every single time.
- Gently fold the blueberries into the batter.
Scoop the Batter into Prepared Muffins tins and bake The muffins
- Use a tablespoon or ice cream scoop to add the batter to the tins. Evenly fill them all.
- Bake for about 15 – 18 minutes or when a toothpick inserted into the center comes out with a few crumbs.
- Lay the tray on a cooling rack for about 10 minutes before taking the muffins out.
Notes About the Blueberry Lemon Muffins
- I used yogurt in these muffins, but you can use milk or buttermilk. The yogurt gave the muffins a slightly denser texture.
- Fresh blueberries were used in this recipe. Yes, you can use frozen, but just make sure to add them to the batter when they are still frozen. Defrosted berries will run in the muffins and cause the batter to turn blue.
- These are made in a medium muffin tray. If you want to make large muffins with this recipe, you will get around 8 muffins.
How to Best Store The Muffins
- In a container on the counter, this is how I usually keep them and they will keep up to two days no problem
- Store in the refrigerator, you will get them to three days in an airtight container in the fridge. But I recommend taking them out of the fridge and letting them come to room temperature before eating them.
- Keep in the freezer, up to a month. Make sure it’s a freezer proof container. Allow to defrost on the counter.
How To Enjoy The Blueberry Lemon Muffins
- I have to say, these muffins are at their absolute best, straight out of the oven. The blueberries are hot and melted and just oh so good. That being said they aren’t too shabby later on in the day either.
- Like most home made muffins, they don’t stay fresh for long. So, these are best the day they are baked, but will be fine the following day as well. I wouldn’t keep them along longer as they will go stale.
- You could easily freeze them from fresh and defrost when you feel like having one. Freezing them, does preserve the freshness. If you choose to freeze them, let them cool completely first. Then transfer them to freezer bags or a similar container.
I hope you get a chance to enjoy the muffins. Pour the coffee and you’re all set. Happy baking and I’ll see you all really soon with more kitchen inspiration.
Here’s Some More Great Muffin Recipes
Get the recipe!
Blueberry Lemon Muffins
Ingredients
- 1 1/2 Cups plain flour
- 1/2 Cup granulated white sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 Cup butter at room temperature
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 Cup plain yogurt
- Zest and juice of 1/2 a lemon
- 1 Cup blueberries
Instructions
- Preheat oven to 350 degrees F. Grease or line 12 muffin tins.
- In a medium sized bowl sift together the flour, baking powder and the salt.
- In a large mixing bowl cream the butter and sugar. After the mixture is pale and fluffy, add the eggs one at a time mixing until they are incorporated into the batter. Whisk in the vanilla.
- Next, add half the flour to the batter and stir in gently. Then add the yoghurt, lemon zest and lemon juice. Add remaining flour. Once it is all incorporated, and the blueberries and stir to combine.
- Pour batter into your prepared muffins tins and bake anywhere from 15 – 20 minutes. Insert a toothpick in the center and when just a few crumbs come off, it is done. Remove from oven and place on a wire rack to cool for just a few minutes. Remove from pan after about 5 minutes and let it cool for a further few minutes. These can be served straight away. Will keep for a few days in an airtight container.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks for Stopping By & Hope To See You Soon!
Nowhere in the directions does it say where to add the lemon juice and zest ?
Hi Sonia, So sorry for this oversight. I had it added to the step-by-step section, but completely forgot to add it to the recipe card. It’s fixed now. Thanks so much for letting me know.
To die for. Sooo good. We shared one warm and the texture is great, the flavor is heavenly. I doubled the recipe and used 2 cups AP flour and one cup white whole wheat flour.
Hi Debi, happy you enjoyed the muffins. I love this recipe too. I like the changes in the flour as well and happy it turned out for you. Thanks for the feedback, much appreciated.