It’s just coming to the end of that time of year in Florida where our friends and family visit. When we have visitors, especially with kids, I like to have quick food on hand that’s already made. Namely, muffins! They can eat them as a quick on the go breakfast before heading to the theme-parks, a snack to prevent ‘hangriness’ or a sweet but healthy-ish treat after dinner. I tend to keep 2-3 different types made in our freezer at a time. Right now, I have these healthy muffins, these banana chocolate chip muffins and now these, lemon blueberry muffins below! But, I have made so many kinds of muffins – these are my favorites!
We ended up making these lemon blueberry muffins because it’s the start of blueberry picking season here so we were able to pick 7 lbs. of blueberries in 30 minutes on Sunday!
I will say, my fruit loving kid loved these and my chocolate loving kid hated them. So, be warned. 🙂 I think they’re just perfect!
Sally’s Baking originally called for a crumb topping, but I tend to leave these off as they have enough sweetness in them. But, I linked her original recipe below if you want to add it back in.
What’s your favorite muffin? I’m always looking for more ideas! Let me know in the comments below. Happy baking!
Lemon Blueberry Muffins
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1 tablespoon lemon zest
- 2 large eggs, room temperature
- 1/2 cup plain Greek yogurt or sour cream, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 3 tablespoons milk
- 3 tablespoons fresh lemon juice
- 1 1/2 cups fresh or frozen blueberries, tossed in 1 tbsp flour (this stops them from falling to the bottom of the muffin)
Directions
- Preheat oven to 425°F. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
- Whisk the flour, baking soda, baking powder, and salt together in a medium bowl. Set aside.
- In a large bowl or using a mixer, beat the butter and sugar together on high speed until smooth and creamy, about 3 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.
- With the mixer 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.
- Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (this is how you get the muffins to ‘pop up’ on top). Bake for an additional 18–19 minutes or until a toothpick inserted in the center comes out clean.
- 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.
Season Generously 