Bright, fluffy, and bursting with fresh flavor, these lemon blueberry muffins are a wholesome twist on a classic treat.
With protein-rich Greek yogurt for moisture, fiber from fresh blueberries, and a touch of heart-healthy fats from butter, they strike a balance between indulgence and nourishment.
Easy to make, meal-prep friendly, and naturally satisfying, they’re the perfect everyday bake for breakfast, snacks, or a light dessert.
Lemon Blueberry Muffins
Equipment
- 1 × 12-count muffin pan
- 12 × cupcake liners or nonstick spray
- 3 × mixing bowls (small, medium, large)
- 1 × Whisk
- 1 × handheld or stand mixer
- 1 × citrus zester
- 1 × Citrus Juicer
- 1 × fork (for crumb topping)
Ingredients
Muffins
- 1 ¾ cups 219 g all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 6 tablespoons 85 g unsalted butter, softened
- ¾ cup 150 g granulated sugar
- 1 tablespoon lemon zest
- 2 large eggs room temperature
- ½ cup 120 g plain Greek yogurt or sour cream
- 1 ½ teaspoons pure vanilla extract
- 3 tablespoons 45 ml milk (any type)
- 3 tablespoons 45 ml fresh lemon juice
- 1 ½ cups 210 g fresh or frozen blueberries, tossed in 1 tbsp flour
Crumb Topping
- ⅓ cup 41 g all-purpose flour
- 2 tablespoons 25 g packed brown sugar (light or dark)
- 1 teaspoon lemon zest
- 2 tablespoons 28 g unsalted butter, melted
Instructions
- Prepare the Oven and Pan: Begin by preheating your oven to 425°F (218°C). This initial high heat helps the muffins rise tall and develop a beautiful bakery-style dome. While the oven is warming up, take out a standard 12-cup muffin pan and either line it with paper liners for easy removal or lightly grease each cup with nonstick spray or butter to prevent sticking. Set aside.
- Mix the Dry Ingredients: In a medium-sized mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Whisking not only combines the ingredients evenly but also adds a touch of air, ensuring the muffins bake up light and fluffy. Place this bowl aside—you’ll need it shortly.
- Cream Butter, Sugar, and Lemon Zest: In a large mixing bowl, add the softened butter and granulated sugar. Using a handheld or stand mixer fitted with the paddle attachment, beat on high speed for about 2–3 minutes until the mixture looks pale, fluffy, and creamy. This step is crucial—it incorporates air into the batter, which helps give the muffins their soft structure.
- Add the Wet Ingredients: To the creamed mixture, add the eggs, Greek yogurt (or sour cream), and vanilla extract. Beat the mixture on medium speed until combined, then increase to high speed for about a minute to fully incorporate. The mixture may look slightly curdled at this point—don’t worry, that’s completely normal and will smooth out once the dry ingredients are added.
- Combine Dry Ingredients with Milk and Lemon Juice: With the mixer running on low speed, gradually add the bowl of dry ingredients, alternating with the milk and lemon juice. Mix just until everything is blended and no visible flour pockets remain. Avoid overmixing, as it can make the muffins tough instead of tender. The finished batter should be thick, creamy, and smooth.
- Fold in the Blueberries: In a small bowl, toss the blueberries with 1 tablespoon of flour.This simple trick prevents them from sinking to the bottom of the muffins during baking. Gently fold the coated blueberries into the batter using a rubber spatula, making sure they’re evenly distributed but without over-stirring.
- Fill the Muffin Cups: Using a spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups. Fill each cup all the way to the top—this ensures tall, bakery-style muffins. The batter will be thick, so gently level off the tops if needed.
- Prepare the Crumb Topping: In a small bowl, combine the flour, brown sugar, lemon zest, and melted butter for the crumb topping. Use a fork to stir until the mixture resembles coarse, sandy crumbs. Sprinkle the topping generously over each muffin, gently pressing it into the batter so it sticks during baking.
- Bake in Two Stages: Place the muffin pan in the preheated oven and bake at 425°F (218°C) for 5 minutes. This initial burst of heat encourages the muffins to rise quickly and form domed tops. Without removing the muffins, reduce the oven temperature to 350°F (177°C) and continue baking for 18–19 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool and Serve: Remove the muffins from the oven and allow them to rest in the pan for 5 minutes. This short cooling time helps them set and makes them easier to handle. After that, transfer them to a wire cooling rack to cool completely, or enjoy one while still warm and fragrant.
Notes
- Use room-temperature ingredients (butter, eggs, yogurt) for the best texture and even mixing.
- Tossing blueberries in flour keeps them from sinking to the bottom.
- For a healthier twist, replace half the all-purpose flour with whole wheat flour.
- Don’t overmix the batter; a few lumps are fine—overmixing leads to dense muffins.
- Frozen blueberries work well but should be used straight from the freezer—do not thaw.
- Bake the muffins at high heat first, then lower the temperature for a bakery-style rise.
- The crumb topping is optional but adds a sweet, crunchy contrast to the soft muffin.
- To make them dairy-free, use plant-based yogurt and non-dairy milk.
- Muffins taste best the same day but keep wonderfully for meal prep.
- For jumbo muffins, increase the baking time slightly, and for mini muffins, reduce it.
Chef’s Secrets for Perfect Muffins
The secret to achieving bakery-style muffins lies in temperature and texture control.
Always start with room-temperature ingredients so they blend smoothly, ensuring a consistent crumb.
Creaming the butter and sugar until pale and fluffy is another essential step—it traps air, creating that light and tender bite.
To avoid tough muffins, mix the batter only until the dry ingredients disappear; overmixing activates gluten and makes them dense.
Finally, that two-step oven technique—starting hot, then lowering the heat—helps the muffins rise tall with golden domes, just like you’d find in your favorite café.
Serving Suggestions for Any Occasion
These lemon blueberry muffins are versatile and can be enjoyed in countless ways.
For a simple breakfast, pair them with a cup of coffee, green tea, or freshly squeezed orange juice.
If you’d like to dress them up, serve warm muffins with a dollop of Greek yogurt or a drizzle of honey for extra protein and sweetness.
For a brunch spread, place them alongside scrambled eggs, fresh fruit salad, or even smoked salmon and cream cheese for a savory-sweet balance.
As a dessert, they shine with a light dusting of powdered sugar or a drizzle of lemon glaze.
Storage Tips for Freshness Guaranteed
These muffins are designed to stay moist and flavorful for days.
At room temperature, keep them in an airtight container for up to 3 days, placing a paper towel underneath to absorb excess moisture.
If storing in the refrigerator, they’ll stay fresh for up to a week—simply bring them to room temperature or warm them slightly before serving.
For long-term storage, wrap the muffins individually in plastic wrap or foil, then place them in a freezer-safe bag.
They freeze beautifully for up to 3 months.
To enjoy, thaw at room temperature or microwave for 15–20 seconds to revive that just-baked taste.
Frequently Asked Questions
1. Can I use frozen blueberries instead of fresh?
Yes, absolutely! Frozen blueberries are a great option. Just add them straight from the freezer without thawing to prevent excess moisture from bleeding into the batter. Toss them in flour as you would fresh ones to keep them evenly distributed.
2. Why do I need to bake at two different temperatures?
Starting with high heat allows the batter to rise quickly, giving the muffins a tall, domed top. Lowering the temperature afterward ensures the inside bakes evenly without drying out. This technique mimics professional bakery ovens.
3. Can I make these muffins dairy-free?
Yes! Substitute the butter with plant-based margarine or coconut oil, swap Greek yogurt with a dairy-free yogurt, and use almond, oat, or soy milk instead of dairy milk. The texture will remain moist and fluffy.
4. How do I keep my muffins from turning out dense?
The key is not to overmix. Mix just until the dry ingredients are combined—don’t worry if the batter looks slightly lumpy. Also, be sure your baking powder and baking soda are fresh, as old leaveners lose their rising power.
5. Can I make these muffins in advance for meal prep?
Definitely! These muffins are perfect for meal prep. Bake them, cool completely, and store in the fridge for up to a week or freeze for months. They reheat wonderfully in the microwave or oven, making them a convenient grab-and-go option.
