The Best Lemon-Blueberry Muffins are a delightful treat perfect for breakfast or brunch. Bursting with fresh blueberries and zesty lemon, these muffins are moist, flavorful, and incredibly easy to make. Whether you need a quick snack or a sweet addition to a weekend gathering, this recipe is sure to impress. Enjoy them warm from the oven or store them for later; they’re versatile enough for any occasion.
Why You’ll Love This Recipe
- Quick and Easy: This recipe comes together in under an hour, making it perfect for busy mornings.
- Bursting with Flavor: The combination of lemon and blueberries creates a refreshing taste that appeals to everyone.
- Versatile Serving Options: These muffins are great for breakfast, brunch, or as a sweet snack throughout the day.
- Perfect Texture: With a thick batter and fluffy interior, every bite is both satisfying and delicious.
- Adjustable Ingredients: You can easily customize this recipe by adding nuts or using different types of milk.
Tools and Preparation
Before you start baking The Best Lemon-Blueberry Muffins, gather your tools. Having everything ready will make the process smooth and enjoyable.
Essential Tools and Equipment
- Jumbo muffin tin or 12-cup muffin tin
- Mixing bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
Importance of Each Tool
- Muffin Tin: A good muffin tin ensures even baking, giving your muffins that perfect rise.
- Mixing Bowls: Using multiple bowls helps keep your ingredients organized and prevents mess.
- Whisk: A whisk allows you to blend ingredients quickly, ensuring a smooth batter without clumps.
Ingredients
Adapted from The New York Times
This is a long-time favorite recipe. The original recipe calls for making the muffins in a 6-cup jumbo muffin tin, which is especially fun, but which maybe isn’t the most practical if you are feeding a small crowd. A 12-cup muffin tin works beautifully.
Salt: If using table salt or Morton kosher salt, use 3/4 teaspoon. If you are sensitive to salt altogether, use 1/2 teaspoon salt.
For the Muffins
- ½ cup (113 g) unsalted butter, room temperature
- zest of 1 lemon
- 1 cup + 1 tablespoon (214 g) sugar
- 1 egg, room temperature
- 1 teaspoon vanilla
- 2 cups (256 g) all-purpose or cake flour
- 2 teaspoons baking powder
- 1½ teaspoon Diamond Crystal kosher salt, see notes above
- 2 cups fresh blueberries
- ½ cup milk or buttermilk
How to Make The Best Lemon-Blueberry Muffins
Step 1: Preheat the Oven
Heat the oven to 375ºF.
Step 2: Cream Butter and Sugar
Cream together the butter with lemon zest and 1 cup of sugar until light and fluffy.
Step 3: Add Eggs and Vanilla
Add the egg and vanilla extract; beat until well combined.
Step 4: Prepare Blueberries
Toss the blueberries with ¼ cup of flour to coat them lightly. In another bowl, whisk together the remaining flour, baking powder, and salt.
Step 5: Combine Mixtures
Gradually add the flour mixture to the batter while alternating with milk. Fold in the blueberries gently—remember that the batter will be thick.
Step 6: Prepare Muffin Tin
Grease either a jumbo muffin tin or a standard 12-cup muffin tin with butter or non-stick spray. Distribute the batter evenly among muffin cups.
Step 7: Bake
Sprinkle the remaining tablespoon of sugar over each muffin. Bake for about 30 minutes (or roughly 18-25 minutes if using a standard muffin tin). Check doneness with a toothpick; if it comes out clean, they’re ready!
Step 8: Cool Before Serving
Let muffins cool in their pan for approximately 7 minutes before removing them for serving. Enjoy!
How to Serve The Best Lemon-Blueberry Muffins
Serving The Best Lemon-Blueberry Muffins can be a delightful experience, whether for breakfast or a brunch gathering. There are many creative ways to enjoy these muffins that enhance their flavor and appeal.
With Fresh Fruit
- Serve the muffins warm alongside a medley of fresh fruits like strawberries, raspberries, and sliced bananas for a refreshing contrast.
Drizzled with Honey
- A light drizzle of honey over the muffins can add a touch of sweetness that complements the lemon and blueberry flavors beautifully.
Pair with Yogurt
- Serve the muffins with a side of Greek yogurt. This adds creaminess and protein, making it a balanced breakfast option.
Accompanied by Coffee or Tea
- Enjoy these muffins with a cup of freshly brewed coffee or tea. The citrus notes in the muffins pair well with both beverages.
Topped with Whipped Cream
- For a special treat, top the muffins with whipped cream. This makes for an indulgent dessert option that everyone will love.
As Part of a Brunch Spread
- Include The Best Lemon-Blueberry Muffins in your brunch buffet. They are perfect alongside other dishes like quiches and salads for a colorful presentation.
How to Perfect The Best Lemon-Blueberry Muffins
To ensure your muffins turn out perfectly every time, consider these helpful tips:
- Use Room Temperature Ingredients: Make sure your butter, egg, and milk are at room temperature for better blending and texture.
- Don’t Overmix: Mix the batter just until combined. Overmixing can lead to tough muffins rather than light and fluffy ones.
- Fresh Blueberries Matter: Opt for fresh blueberries instead of frozen ones to maintain the best flavor and texture in your muffins.
- Check Oven Temperature: Ensure your oven is properly calibrated. An oven thermometer can help you bake at the correct temperature.
- Experiment with Zest: Adding extra lemon zest enhances the citrus flavor even more, so feel free to adjust according to your taste.
- Cool Before Serving: Allow the muffins to cool slightly in the pan before transferring them to a wire rack. This helps keep them from becoming soggy.
Best Side Dishes for The Best Lemon-Blueberry Muffins
Pairing side dishes with The Best Lemon-Blueberry Muffins can elevate your meal experience. Here are some excellent suggestions:
- Fruit Salad: A vibrant mix of seasonal fruits adds freshness and color to your table.
- Scrambled Eggs: Fluffy scrambled eggs provide protein and balance out the sweetness of the muffins.
- Smoked Salmon Toasts: Lightly toasted bread topped with smoked salmon offers a savory contrast that complements the muffins perfectly.
- Avocado Toast: Creamy avocado on whole grain toast is both nutritious and delicious alongside sweet muffins.
- Quiche Lorraine: This classic dish adds richness and pairs wonderfully with lemony flavors.
- Spinach Salad: A light spinach salad with vinaigrette brings freshness that balances out the richness of the muffins.
- Cottage Cheese Bowl: Cottage cheese topped with fresh fruit or herbs gives a hearty yet healthy accompaniment.
- Granola Parfait: Layered granola, yogurt, and fruit create a delightful combination that complements your muffin choice nicely.
Common Mistakes to Avoid
When making The Best Lemon-Blueberry Muffins, it’s easy to make common mistakes that can affect the final result. Here are some pitfalls to steer clear of:
- Using cold ingredients: Cold butter and eggs can lead to a dense muffin. Make sure your butter is at room temperature and your egg is also warmed up slightly.
- Overmixing the batter: Mixing too much can make muffins tough. Mix just until combined and then gently fold in the blueberries to keep them light and fluffy.
- Skipping the flour toss: If you skip tossing the blueberries in flour, they may sink to the bottom. Coating them helps distribute them evenly throughout the batter.
- Incorrect oven temperature: Baking at the wrong temperature can cause uneven cooking. Always preheat your oven to 375ºF for best results.
- Ignoring doneness checks: Not checking for doneness can lead to undercooked or overcooked muffins. Use a toothpick to test; it should come out clean when they’re done.
Storage & Reheating Instructions
Refrigerator Storage
- Store muffins in an airtight container.
- They will stay fresh for up to 3 days in the refrigerator.
- Separate layers with parchment paper if stacking, to prevent sticking.
Freezing The Best Lemon-Blueberry Muffins
- Wrap each muffin tightly in plastic wrap or aluminum foil.
- Place wrapped muffins in a freezer-safe bag or container.
- They can be frozen for up to 3 months.
Reheating The Best Lemon-Blueberry Muffins
- Oven: Preheat to 350ºF and bake for about 10 minutes until warmed through.
- Microwave: Heat one muffin at a time on high for about 15-20 seconds, checking for warmth.
- Stovetop: Warm on medium-low heat in a skillet, covered, for about 2-3 minutes, flipping halfway through.
Frequently Asked Questions
What makes these The Best Lemon-Blueberry Muffins?
These muffins balance sweet blueberries with zesty lemon, creating a delightful flavor that appeals to many palates. The fluffy texture and bright taste make them a favorite breakfast choice.
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries! Just toss them in flour before adding them to the batter. Keep in mind that they may slightly alter the texture of your muffins.
How do I customize The Best Lemon-Blueberry Muffins?
You can add nuts like walnuts or pecans for crunch, or substitute different fruits like raspberries or strawberries for variation.
What should I do if my muffins sink?
If your muffins sink after baking, it could be due to overmixing or not having enough leavening agent. Ensure you mix just until combined and check your baking powder’s freshness.
Can I reduce sugar in this recipe?
You can reduce sugar slightly if desired, but keep in mind that it might affect sweetness and moisture. Try reducing by 1/4 cup initially and see how it turns out!
Final Thoughts
The Best Lemon-Blueberry Muffins are a delightful treat that brings bright flavors and moist textures together beautifully. They are perfect for breakfast or brunch and easily customizable with various fruits or nuts. We encourage you to try this recipe and enjoy its versatility—whether you stick with traditional lemon and blueberry or explore new combinations!
The Best Lemon-Blueberry Muffins
The Best Lemon-Blueberry Muffins are a must-try treat, ideal for breakfast or brunch. These muffins are a delightful fusion of tart lemon and sweet blueberries, creating a burst of flavor in every bite. They are incredibly moist due to the combination of butter and buttermilk, making them irresistibly fluffy. Perfectly easy to whip up in under an hour, this recipe is versatile enough for any occasion—whether you’re hosting a weekend gathering or simply indulging in a quick snack. Enjoy them warm from the oven or store them for later; their deliciousness knows no bounds.
- Total Time: 45 minutes
- Yield: Makes about 12 muffins 1x
Ingredients
- ½ cup unsalted butter, room temperature
- Zest of 1 lemon
- 1 cup + 1 tablespoon sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1½ teaspoon Diamond Crystal kosher salt
- 2 cups fresh blueberries
- ½ cup milk or buttermilk
Instructions
- Preheat your oven to 375ºF.
- In a mixing bowl, cream together butter, lemon zest, and sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Toss blueberries with ¼ cup flour; set aside. In another bowl, whisk remaining flour with baking powder and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk. Fold in blueberries gently.
- Grease a muffin tin; divide batter evenly among cups.
- Sprinkle tops with remaining sugar and bake for about 30 minutes (18-25 minutes for standard muffin tin). Check doneness with a toothpick.
- Allow muffins to cool in the pan for about 7 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 210
- Sugar: 11g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Ensure butter and eggs are at room temperature for better mixing. Avoid overmixing to maintain fluffiness; mix just until combined. Frozen blueberries can be used; coat them in flour before incorporating into the batter.
