Description
These Lemon Blueberry Muffins are soft, fluffy, and bursting with bright lemon flavor and juicy blueberries. Topped with a buttery lemon crumb, they taste just like a bakery treat but are simple enough to make at home. Perfect for breakfast, brunch, or a sweet afternoon snack.
Ingredients
Scale
- 1 and 3/4 cups (219g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons (85g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 tablespoon lemon zest
- 2 large eggs, at room temperature
- 1/2 cup (120g) plain Greek yogurt or sour cream
- 1 and 1/2 teaspoons pure vanilla extract
- 3 tablespoons (45ml) milk
- 3 tablespoons (45ml) fresh lemon juice
- 1 and 1/2 cups (210g) fresh or frozen blueberries, tossed in 1 tablespoon flour
- Crumb Topping: 1/3 cup (41g) all-purpose flour, 2 tablespoons (25g) packed brown sugar, 1 teaspoon lemon zest, 2 tablespoons (28g) melted unsalted butter
Instructions
- Preheat oven to 425°F (218°C). Line a 12-cup muffin pan with liners or grease it lightly.
- Whisk together flour, baking soda, baking powder, and salt in a medium bowl.
- In a large bowl, beat butter and sugar on high speed until light and fluffy, about 3 minutes. Add lemon zest and mix again.
- Beat in eggs, yogurt, and vanilla until combined. The mixture may appear slightly curdled.
- Reduce speed to low and slowly add dry ingredients, milk, and lemon juice until just combined. Batter will be thick.
- Fold in the blueberries gently with a spatula.
- Divide batter evenly among muffin cups, filling each to the top.
- In a small bowl, combine flour, brown sugar, lemon zest, and melted butter for the crumb topping. Mix with a fork until crumbly.
- Sprinkle the crumb topping evenly over the muffins and gently press it down to adhere.
- Bake for 5 minutes at 425°F, then reduce oven temperature to 350°F (177°C) and bake for an additional 18–19 minutes or until golden and a toothpick inserted comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- If using frozen blueberries, do not thaw before adding to batter.
- Greek yogurt can be substituted with sour cream for similar texture.
- Muffins can be stored at room temperature for up to 3 days or refrigerated for up to a week.
- Freeze baked and cooled muffins for up to 3 months. Thaw before serving.
- For jumbo muffins, bake 27–30 minutes total; for mini muffins, bake 12–14 minutes at 350°F.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Category: Breakfast, Brunch, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 17g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: Lemon Blueberry Muffins, blueberry muffins, lemon muffins, bakery-style muffins, easy muffin recipe, breakfast muffins, moist muffins, homemade muffins