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Lemon Blueberry Muffins Recipe - Bright, Soft, and Bursting with Berries

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • All-purpose flour (2 cups / 250 g)
  • Granulated sugar (3/4 cup / 150 g)
  • Baking powder (2 tsp)
  • Baking soda (1/2 tsp)
  • Fine salt (1/2 tsp)
  • Lemon (1–2 lemons for 1 tbsp zest and 2 tbsp juice)
  • Blueberries (1 1/2 cups; fresh or frozen)
  • Eggs (2 large)
  • Plain Greek yogurt or sour cream (3/4 cup)
  • Milk (1/4 cup; dairy or unsweetened non-dairy)
  • Neutral oil (1/4 cup; canola, vegetable, or light olive oil)
  • Unsalted butter (1/4 cup, melted and slightly cooled)
  • Vanilla extract (1 1/2 tsp)
  • Coarse sugar for topping (optional)

Method
 

  1. Prep the oven and pan: Heat to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Mix dry ingredients: In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt. Reserve 1 tablespoon of this mixture to toss with the blueberries.
  3. Flavor boost: Add lemon zest to the dry mixture. Rub it in with your fingers to release the oils for stronger lemon aroma.
  4. Combine wet ingredients: In a separate bowl, whisk eggs, yogurt, milk, oil, melted butter, vanilla, and lemon juice until smooth.
  5. Fold together: Pour wet into dry. Stir with a spatula until just combined. A few small streaks of flour are fine. Do not overmix.
  6. Prep blueberries: Toss blueberries with the reserved tablespoon of flour. Gently fold into the batter. If using frozen berries, add straight from the freezer.
  7. Portion: Divide batter evenly among the cups, filling them almost to the top for a tall dome. Sprinkle with coarse sugar if you like a crunchy top.
  8. Bake high, then lower: Bake 5–6 minutes at 425°F (220°C), then reduce to 350°F (175°C) without opening the door. Bake another 12–15 minutes until the tops are golden and a toothpick comes out mostly clean.
  9. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a rack to finish cooling. This prevents soggy bottoms and keeps the crumb tender.
  10. Optional glaze: For extra zing, whisk 1/2 cup powdered sugar with 1–2 tablespoons lemon juice and drizzle over cooled muffins.