Lemon Blueberry Muffins
Soft, fluffy, and bursting with blueberries, these Lemon Blueberry Muffins are freshened with lemon zest and finished with a tangy glaze. They’re quick to bake, nutrient-packed, and ideal for breakfast, snacks, or dessert.
Equipment
- 1 muffin pan (12-cup)
- 1 Hand Mixer
- 2 Mixing bowls (large and medium)
- (1) Whisk
- Measuring Cups and Spoons
- Wire rack
- Small bowl for glaze
Ingredients
Muffins:
- 2 medium lemons zest and juice
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- 1 cup granulated sugar
- 4 tablespoons salted butter melted
- 2 tablespoons cooking oil
- ½ cup plain yogurt room temperature
- 2 large eggs room temperature
- 1 ½ teaspoons vanilla extract
- 1 cup fresh or frozen blueberries
Optional Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
- Prepare the oven and lemons: Preheat your oven to 350°F (175°C). Wash the lemons thoroughly, then zest them and squeeze out the juice. Keep the zest and juice aside — you’ll need them for both the muffin batter and the glaze.
- Mix the dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Whisking helps evenly distribute the leavening agents and spices, which ensures the muffins rise well and taste balanced.
- Blend the wet ingredients: In a separate bowl, combine the sugar, melted butter, and cooking oil. Beat them together using a hand mixer until smooth. Add the yogurt, eggs, vanilla extract, 2 tablespoons of lemon juice, and about 2 teaspoons of lemon zest. Mix again until all the ingredients are fully blended into a creamy mixture.
- Combine wet and dry mixtures: Gently pour the wet ingredients into the bowl of dry ingredients. Stir slowly with a spatula or wooden spoon until the batter just comes together. Be careful not to overmix — a slightly lumpy batter is better than overworked dough, which can make muffins dense.
- Fold in the blueberries: Add the blueberries to the batter. Use a spatula to carefully fold them in, making sure they’re evenly distributed without breaking or crushing them too much. This helps keep the muffins moist and filled with whole bursts of berry flavor.
- Fill the muffin pan: Grease or line a 12-cup muffin pan, then divide the batter evenly among 10–12 wells. Fill each well about two-thirds full to give the muffins space to rise without overflowing.
- Bake until golden: Place the muffin pan in the preheated oven and bake for about 25 minutes, or until the tops turn golden brown and a toothpick inserted into the center comes out clean. Once done, remove the pan from the oven and let the muffins rest for 5 minutes.
- Cool on a rack: After the initial cooling, carefully loosen the muffins from the pan using a butter knife, then transfer them to a wire rack. Allow them to cool completely before glazing to prevent the icing from melting into the muffins.
- Make the lemon glaze (optional): In a small bowl, whisk together powdered sugar, 2 tablespoons of lemon juice, and 1 teaspoon of lemon zest until smooth. Adjust the consistency by adding a little more sugar (for thicker glaze) or juice (for thinner glaze).
- Glaze and serve: Once the muffins are fully cooled, drizzle the lemon glaze over the tops. Allow the glaze to set slightly, then enjoy your muffins fresh, light, and bursting with citrusy blueberry flavor.
Notes
- Use fresh or frozen blueberries; if frozen, no need to thaw.
- Room temperature yogurt and eggs help the batter mix evenly.
- Avoid overmixing the batter to keep muffins fluffy.
- Muffins are best when cooled before glazing.
- A light dusting of flour on blueberries can help prevent sinking.
- Muffins stay moist thanks to yogurt and oil.
- Glaze is optional but enhances citrus flavor.
- Works with muffin liners or greased pan.
- Batter yields 10–12 muffins depending on size.
- Muffins taste even better the next day.