Soft Lemon Blueberry Muffins – Bursting with Fresh Flavor
Introduction Paragraph
These Lemon Blueberry Muffins are everything you want in a baked treat—fluffy, moist, and brimming with bright lemon flavor and juicy blueberries. Perfect for breakfast, brunch, or an anytime snack, these muffins bring together the refreshing zing of citrus and the natural sweetness of fresh berries.
Whether enjoyed warm out of the oven or packed in a lunchbox, they’re a crowd-pleaser you’ll want to make again and again.
Prep and Cook Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: Makes 12 muffins
Ingredients List
- 1 ¾ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, melted and cooled
- 2 large eggs
- 1 cup plain Greek yogurt or sour cream
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
- 1 tbsp flour (for tossing blueberries)
Instructions
- Preheat and Prepare Muffin Tin
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups. - Mix Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda, salt, and both sugars. This ensures even distribution of leavening agents for consistent texture. - Combine Wet Ingredients
In a separate bowl, whisk together the melted butter, eggs, Greek yogurt, lemon zest, lemon juice, and vanilla extract. The lemon brings brightness, while the yogurt adds richness and moisture. - Combine Wet and Dry Mixtures
Pour the wet mixture into the dry ingredients. Stir gently until just combined. Do not overmix—this helps avoid dense muffins. - Fold in Blueberries
Toss the blueberries with 1 tbsp of flour (prevents sinking) and fold them into the batter. Distribute evenly without crushing the berries. - Scoop and Bake
Divide the batter evenly into muffin cups (fill about ¾ full). Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the tin for 5 minutes before transferring to a wire rack.
Suggested Add-ons or Toppings List
- Sprinkle of coarse sugar on top before baking
- Lemon glaze (powdered sugar + lemon juice)
- Add a handful of chopped nuts (like almonds or pecans)
- Mix in white chocolate chips for extra sweetness
- Dust with powdered sugar after cooling
Health Benefits Section
- Blueberries – Rich in antioxidants and vitamin C
- Lemon – A natural source of vitamin C and digestive support
- Greek yogurt – Adds protein and probiotics
- Moderate sugar – Balanced for sweetness without overload
- Homemade – Free of preservatives and artificial flavors
FAQs (Frequently Asked Questions)
Q: Can I use frozen blueberries?
Yes! Just add them straight from the freezer—no need to thaw. Toss them in flour to reduce streaking.
Q: Can I make these muffins gluten-free?
Absolutely! Substitute with a 1:1 gluten-free flour blend.
Q: How long do they stay fresh?
Store in an airtight container at room temp for up to 3 days, or refrigerate for up to 5.
Q: Can I freeze these muffins?
Yes! Freeze individually wrapped muffins for up to 2 months. Thaw at room temperature or microwave for 30 seconds.
Q: What if I don’t have Greek yogurt?
You can use sour cream or buttermilk instead—both work well to maintain moisture.
Nutritional Information Table (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Protein | 4 g |
| Fat | 9 g |
| Carbohydrates | 28 g |
| Fiber | 1 g |
| Net Carbs | 27 g |
Approximate values. May vary based on brand and toppings.
Diet Tags or Labels
Vegetarian • Kid-Friendly • Fruit-Based • Bakery-Style • Snack • Brunch
Conclusion
These Lemon Blueberry Muffins are sunshine in a bite—soft, fruity, and just the right amount of sweet. Whether you’re baking for a brunch gathering or meal-prepping for the week, these muffins will fill your kitchen with citrusy goodness and leave everyone asking for more. Don’t forget to save or share this recipe with your fellow muffin lovers!