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lemon blueberry muffins unwrapped

Lemon Blueberry Muffins

  • Author: Jenna Barnard
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Category: Muffins
  • Method: Baked
  • Cuisine: American

Description

These lemon blueberry muffins are super moist and bursting with fresh blueberries. Lemon juice and lemon zest are added to create a bold flavor that pairs perfectly with these blueberry muffins.


Scale

Ingredients

Lemon Blueberry Muffins

  • 3/4 cup (160g) granulated sugar
  • 2 tbsp fresh lemon zest (about 3 large lemons)
  • 1 3/4 cups (230g) all purpose flour
  • 1/2 tsp salt
  • 2 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 cup (50g) any mild oil (canola, vegetable, melted coconut)
  • 1/2 cup (110ml) canned full fat coconut milk*
  • 2 large eggs
  • 2 tbsp fresh lemon juice (about 1 large lemon)
  • 1 tsp vanilla extract
  • 2 cups (280g) fresh blueberries, picked through and rinsed**

Crumb Topping

  • 1/4 cup (25g) all purpose flour
  • 3 tbsp granulated sugar
  • 1 1/2 tbsp unsalted butter, melted***
  • 1 tbsp fresh lemon zest
  • 1 tbsp raw sugar (optional)

Instructions

Crumb Topping

  1. Combine the flour, sugar, and melted butter. The mixture should resemble crumbly wet sand. Place in the fridge while you make the muffins.

Lemon Blueberry Muffins

  1. Preheat the oven to 450F and line a muffin tin with 12 liners, or coat with some nonstick spray.
  2. Add the sugar and lemon zest to a large mixing bowl. Use your fingers to rub the zest into the sugar. This helps release even more flavor.
  3. Mix in the flour, salt, baking powder, and cinnamon. 
  4. Toss in the blueberries to coat in the flour mixture. This prevents them from sinking in the muffins.
  5. In a smaller bowl, combine the oil, milk, eggs, lemon juice, and vanilla.
  6. Add the wet mixture to the dry mixture and fold the two together using a rubber spatula. Careful not to over mix.
  7. Evenly distribute the batter into the liners to make 12 muffins.
  8. Take the crumble out of the fridge and sprinkle a liberal amount on the tops of each muffins. Sprinkle with some raw sparkling sugar if desired.
  9. Bake for 10 minutes, then drop the oven temperature to 375F and bake for an additional 8-10 minutes.
  10. While the muffins are hot from the oven, sprinkle with a little extra lemon zest.
  11. Allow the muffins to cool in the pan for about 20 minutes, then transfer to a cooling rack to cool for another 20 minutes.
  12. Enjoy while warm, room temp, or chilled. They’re delicious at any temperature!

Notes

  1. *Coconut milk is used for its high fat content, making a really moist muffin. Make sure to shake the can before use. You could also sub sour cream, plain yogurt, or whole milk.
  2. **Fresh blueberries are best, but you can use thawed frozen blueberries. They may just bleed into the batter and turn your muffins blue. You can also use 1 or 1 1/2 cups of blueberries, depending on how jam packed you want your muffins to be. If using 1 or 1 1/2 cups, reduce the amount of muffins to 10 or 11.
  3. ***Use plant based butter for a completely dairy free muffin option

Keywords: blueberry muffins, lemon blueberry muffins, blueberry muffin recipe, lemon blueberry muffin recipe

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