Lemon Blueberry Muffins
Welcome to my kitchen, where we’re about to embark on a flavorful journey with these scrumptious Lemon Blueberry Muffins. If you’re a fan of breakfast treats that are bursting with flavor, then you’re in for a real treat. Whether you’re rushing out the door in the morning or leisurely enjoying a weekend brunch, these muffins are the perfect choice.
Who are these Muffins For?
These Lemon Blueberry Muffins are for anyone who appreciates the joy of a freshly baked breakfast delight. They’re ideal for busy mornings when you need something quick and satisfying to fuel your day. Plus, they’re also perfect for lazy weekends when you have a bit more time to savor each bite. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is simple enough for anyone to master.
Why They’re Great
What makes these muffins stand out is their delightful combination of tart lemon zest, juicy blueberries, and a buttery streusel crumb topping. Each bite is a harmonious blend of sweet and tangy flavors, perfectly balanced to tantalize your taste buds. Plus, with the added moisture from Greek yogurt, these muffins turn out incredibly moist and tender, just like the ones you’d find in a bakery.
Kitchen Equipment Needed:
To make these Lemon Blueberry Muffins, you’ll need:
- Muffin or cupcake pan
- Paper liners
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Zester
- Spatula
Recipe Swaps and Variations:
Feel free to customize this recipe to suit your taste preferences. Here are a few ideas:
- Swap the blueberries for raspberries, blackberries, or diced strawberries.
- Add a handful of chopped nuts, such as almonds or pecans, to the streusel topping for extra crunch.
- Experiment with different citrus flavors by substituting the lemon zest and juice with orange or lime.
Storing Leftovers:
If you happen to have any leftovers (which is unlikely!), store them in an airtight container at room temperature for up to 3 days. You can also freeze the muffins for longer storage. Simply wrap them individually in plastic wrap and place them in a freezer-safe bag or container. To enjoy later, thaw the muffins at room temperature or reheat them in the microwave for a few seconds.
Food Pairings:
These Lemon Blueberry Muffins are delicious on their own, but they also pair well with a variety of beverages. Enjoy them alongside a hot cup of coffee or tea for a cozy breakfast at home. For a refreshing twist, serve them with a glass of cold lemonade or iced tea on a warm summer day.
FAQ
Q: Can I use frozen blueberries instead of fresh? A: Yes, frozen blueberries work just as well in this recipe. Be sure to thaw them slightly and toss them with flour before folding them into the batter to prevent them from sinking to the bottom of the muffins.
Q: Can I make these muffins in advance? A: Absolutely! These muffins are perfect for making ahead of time. Simply bake them according to the recipe instructions, allow them to cool completely, and store them in an airtight container until ready to enjoy.
Q: Can I omit the streusel topping? A: While the streusel topping adds a delicious crunch to these muffins, you can certainly omit it if you prefer a simpler muffin. The muffins will still be delicious without it!
Share the Love
I hope you enjoy making and devouring these Lemon Blueberry Muffins as much as I do. Don’t forget to share this recipe with your friends and family, and be sure to subscribe to my blog for more mouthwatering recipes delivered straight to your inbox. Happy baking!
Lemon Blueberry Muffins
Equipment
- Muffin or cupcake pan
- Paper liners
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Zester
- Spatula
Ingredients
For Streusel Topping:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon cinnamon adjust to taste
- 6.5 tablespoons unsalted butter melted
For Lemon Blueberry Muffins:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup granulated sugar
- 1 tablespoon grated lemon zest
- 2 eggs
- 2/3 cup Greek yogurt
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 1 1/3 cups blueberries fresh or frozen
- 1 tablespoon flour
Instructions
- Preheat your oven to 400°F (200°C) and line a standard muffin or cupcake pan with paper liners. Set aside.
Prepare the Streusel Topping:
- In a small bowl, whisk together the flour, granulated sugar, and cinnamon.
- Add the melted butter and stir with a fork until the mixture becomes crumbly. Refrigerate until ready to use.
Make the Muffin Batter:
- In a large bowl, stir together the flour, baking powder, and salt. Set aside.
- In a medium bowl, combine the granulated sugar and lemon zest. Rub the mixture together for about a minute to release the lemon oils.
- Add the eggs to the sugar-zest mixture and whisk until well combined.
- Mix in the Greek yogurt, vegetable oil, vanilla extract, and fresh lemon juice until the mixture is pale and yellow.
Combine Wet and Dry Ingredients:
- Fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
- In a separate small bowl, toss the blueberries with 1 tablespoon of flour until they’re coated. Gently fold the flour-coated blueberries into the batter.
Assemble and Bake:
- Spoon the batter into the prepared muffin tins, filling each cup about two-thirds full.
- Top the batter with the reserved blueberries and generously sprinkle the streusel topping over the blueberries.
- Bake in the preheated oven for 5 minutes, then reduce the temperature to 375°F (190°C) and continue baking for 13-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool and Serve:
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Serve warm or at room temperature, and enjoy!
Notes
Feel free to customize this recipe to suit your taste preferences. Here are a few ideas: Swap the blueberries for raspberries, blackberries, or diced strawberries.
Add a handful of chopped nuts, such as almonds or pecans, to the streusel topping for extra crunch.
Experiment with different citrus flavors by substituting the lemon zest and juice with orange or lime.