This lemon blueberry muffins recipe is easy and the perfect grab and go breakfast for busy morning.
You'll love these fluffy lemon blueberry muffins. They are a moist muffin and full of zesty lemon blueberry flavor and a great way to start off your morning.
If you have busy mornings at your house, these will become a favorite recipe. They are so easy to eat on the go and the good news is that little kids love them.
My favorite way to eat these are cut in half with a little bit of butter slathered on while they are still warm. My kids are the same - they eat these up quickly!
Tips
You'll notice we used both butter and oil in this recipe. By using a mix of oil and butter, we get the perfect balance with some of the flavor of butter and a fluffier muffin.
I know when blueberry season is here, fresh blueberries are abundant! This lemon blueberry muffin recipe calls for frozen blueberries, but you can easily sub those out for fresh berries instead.
If you want, you can sub out half the all-purpose white flour for whole wheat flour.
Leftovers
You can store any leftover muffins in an airtight container. If you are just storing for a couple days, you can store them on your kitchen counter.
If you are storing them for longer, you can store them in the fridge for up to a week.
Ingredients
- All Purpose Flour
- Baking Powder
- Salt
- Sugar
- Eggs
- Buttermilk
- Sour Cream
- Lemon Juice (about 2 lemons)
- Vanilla Extract
- Lemon Extract or lemon zest
- Butter
- Vegetable Oil
- Frozen Blueberries
- Sugar
How to Make
Step 1: First set aside 2 tablespoons of flour in a small bowl, then whisk together remaining flour, baking powder and salt in a medium bowl and set aside.
In a large bowl, with an electric mixer on medium speed beat eggs until light and fluffy, add in buttermilk and sour cream and mix thoroughly. You may also use a stand mixer if you prefer.
Add in lemon juice, oil, melted butter, vanilla and lemon extract. Mix thoroughly.
Toss blueberries in 2 tablespoons of flour until coated.
Add the flour mixture gradually into the wet ingredients, mixing after each addition until well incorporated.
Fold in the blueberries until evenly distributed.
Let the batter rest for 30 min, unrefrigerated at room temperature, lightly covered if desired.
While the batter is resting, preheat the oven to 400F and prepare the muffin tins by adding the muffin liners to your muffin pan.
Fill the muffin cups in the the prepared muffin tin ¾ of the way full with the muffin batter.
Sprinkle the tops of the muffins with sanding sugar if desired.
Bake for 20-25 minutes or until light golden brown and a toothpick stuck in the center comes out clean.
Cool on a wire rack.
I hope you enjoy this lemon blueberry muffin recipe as much as we do.
Lemon Blueberry Muffins
Ingredients
- 2 ¼ cup all-purpose flour
- 2 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup sugar
- 2 eggs
- ¼ cup buttermilk
- ¼ cup sour cream
- ⅓ cup lemon juice approximately 2 lemons
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- ¼ cup butter melted
- ¼ cup vegetable oil
- 2 cups frozen blueberries
- sanding sugar for topping
Instructions
- Set aside 2 tablespoons of the flour. Whisk together remaining flour, baking powder, and salt in a medium bowl and set aside.
- Beat eggs with an electric mixer until light and fluffy. Add in buttermilk and sour cream and mix thoroughly.
- Add in lemon juice, oil, melted butter, vanilla, and lemon extract. Mix thoroughly.
- Toss blueberries in the flour your set aside, until the blueberries are coated.
- Gradually add dry ingredients into the wet ingredients, mixing well after each addition until well incorporated.
- Fold in the blueberries until evenly distributed.
- Let the batter rest for 30 minutes, unrefrigerated. You can cover loosely if desired.
- Preheat the oven to 400F. Place muffin wrappers in muffin tin and fill each with ¾ of the way full with the batter.
- Sprinkle tops with sanding sugar if desired.
- Bake in preheated oven for 20-25 minutes until light golden brown and a toothpick stuck in the center comes out clean.
Nutrition
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