A blueberry lovers muffin, these are light, moist and buttery, with a touch of lemon and a full pint of blueberries packed into them!
These Blueberry Lemon Muffins are everything I want from a blueberry muffin. They are a light and moist cake style muffin, beautifully buttery and with a touch of lemon zest to brighten the flavour. And best of all, these muffins are chock full of blueberries.
I also love that these muffins are made with pretty basic pantry items. No need for sour cream or yogurt. These muffins are made with things you probably always have around. (Even if you don't have a lemon, you can just skip the lemon and make delicious, straight-up blueberry muffins).
You'll be able to pack a whole pint of blueberries into these muffins or if you don't have any fresh blueberries on hand, frozen, un-thawed blueberries are just fine.
Baking Powder: Just a reminder to make sure your baking powder is always fresh, for best results. While baking powder doesn't go bad, per se, it does lose its potency over time. I like to replace mine every 6 months. To test your baking powder, if you aren't sure how long yours has been around, add a 1/4 tsp of your baking powder to 1/2 cup of hot water. If it fizzes, you're good to bake.
Blueberries: With decent fresh blueberries available year round, fresh is my first choice for these muffins. If only frozen blueberries are on hand, go ahead and use then, unthawed, just allow a few minutes more baking time, as noted in the Cook's Notes.
Lemon: Freshly grated lemon zest is best here, but if you have no fresh lemon at hand, but you have lemon juice in the fridge, add about 2 Tbsp of lemon juice to the batter, reducing the amount of milk by that amount. You can also omit the lemon completely and just go for a straight-up blueberry muffin.
Butter: Use either salted or unsalted butter here. If using salted butter, reduce the added salt to 1/4 tsp.
White Sugar: I don't find these muffins overly sweet. I always suggest that people try recipes with the recommended amount of sugar first time. From there, you can best judge if you'd like to reduce the sugar and by how much.
Milk: Any variety of dairy milk is fine here. I generally use whole or 2% milk. I haven't tested these muffins with non-dairy milks, though I suspect it would work without issue.
If you want to use buttermilk instead of regular milk, adjust for the acidity of buttermilk by adding a 1/2 teaspoon of baking soda and reducing the baking powder to 1 3/4 teaspoons.
Be sure to take your butter and eggs out of the fridge about 30-45 minutes before baking. You want your butter to be just room temperature - no more or no less. Test by gently pressing on the butter with your index finger. If you leave an imprint in the butter, you're good to go. (And yes, there is such as thing as too soft butter for baking. You never want to use super soft butter for baking, as it will create an oily/greasy result.)
These muffins don't need paper muffin liners, unless you prefer to use them. Greasing the muffin tins well is all you need to do.
Be sure to grease the top of your muffin pans, as well as the cups. As these muffins will cook over the top, greasing there as well makes it easier to remove them later.
If starting with frozen, un-thawed blueberries, allow a bit of extra baking time, as the cold berries will slow the cooking process slightly.
Top Tip! How to Measure the Flour Measuring the flour is one of the most important parts of any baking recipe. Follow this easy method for best results. 1. Stir the flour in its storage container (never scoop directly from the bag!). 2. Using a large spoon, spoon flour into a dry (usually metal) measuring cup until it rises over the top of the measuring cup. 3. Using the back, flat-edge of a knife, swipe across the top of the measuring cup, allowing the excess to fall back into the storage container.
Blueberry Lemon Muffins
- 3 cups all purpose flour
- 2 1/4 tsp baking powder
- 1/2 tsp fine salt, reduce to 1/4 tsp if using salted butter
- 3/4 cup butter, at room temperature
- 1 1/2 cups granulated white sugar
- 3 large eggs, at room temperature
- 1 1/2 tsp vanilla extract, or vanilla bean pasta
- 1 tsp lemon zest, freshly grated
- 3/4 cup milk
- 2 cups fresh blueberries, or un-thawed frozen blueberries, about 1 pint, plus a bit more for putting on top
- Confectioners'/Icing Sugar, for garnish
- Preheat oven to 375F, with rack in centre of oven.
- Grease/spray 12 muffin cups, greasing both the cups and the top of the muffin tin. Set aside.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, beat together the butter, sugar, eggs, vanilla and lemon zest until light and fluffy, about 5 minutes, scraping down the sides of the bowl a couple of times.
- With mixer on low, add 1/3 of the flour mixture, then 1/2 of the milk, another 1/3 of the flour, the rest of the milk, then the rest of the flour mixture. Beat until smooth.
- Using a spatula, gently fold in the blueberries until combined.
- Using an ice cream scoop, divide the batter between the 12 muffin cups, filling each about 2/3 full. Place 3 blueberries in a the centre of each muffin, gently pressing them into the batter.
- Bake in preheated oven for 25-30 minutes, or until golden brown around the outside and a tester inserted in the centre comes out clean. Remove from oven and let cool in the pan set on top of cooling racks for about 10-15 minutes. Carefully remove muffins from pan, by running a knife under the muffin top edges then gently lifting out. Place on cooling rack to cool completely.
- Serve garnished with a dusting of confectioners/icing sugar, if desired.
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.