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Stack of Lemon Blueberry Muffins Recipe with crumb topping, fresh blueberries and lemon on the side

Lemon Blueberry Muffins

5 from 1 vote
These bright, bakery-style muffins are soft, citrusy, and bursting with juicy blueberries in every bite.
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Prep Time 20 minutes
Cook Time 24 minutes
Cooling Time 15 minutes
Total Time 59 minutes
Servings: 14 Muffins
Course: Breakfast, Dessert
Cuisine: American, Baking
Calories: 255
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour spooned and leveled for accuracy
  • 1 teaspoon baking soda for lift
  • 1 teaspoon baking powder for extra fluff
  • ¾ teaspoon salt to balance sweetness
  • 7 tablespoons unsalted butter softened to room temperature
  • ⅞ cup granulated sugar for sweetness and structure
  • 1 tablespoon + 1 teaspoon lemon zest finely grated from fresh lemons
  • 3 large eggs brought to room temperature
  • ⅔ cup plain Greek yogurt room temperature for smooth batter
  • 2 teaspoons vanilla extract pure for best flavor
  • ⅓ cup milk any kind at room temperature
  • ¼ cup + 1 tablespoon fresh lemon juice freshly squeezed
  • 1 ¾ cups blueberries fresh or frozen lightly coated in flour
  • 1 tablespoon all-purpose flour for tossing the blueberries
Crumb Topping:
  • ½ cup all-purpose flour spooned and leveled
  • 3 tablespoons brown sugar light or dark packed
  • 1 teaspoon lemon zest for extra aroma
  • 3 tablespoons unsalted butter melted and slightly cooled

Method
 

  1. Heat the oven to 425°F (218°C) and prepare a muffin pan with liners or nonstick spray.
  2. In a medium bowl, stir together the flour, baking soda, baking powder, and salt until evenly combined.
  3. In a large bowl, beat the softened butter and sugar until very light and creamy, stopping to scrape the bowl as needed.
  4. Blend in the lemon zest, then add the eggs, yogurt, and vanilla and continue mixing until mostly smooth and cohesive.
  5. With the mixer on low, slowly add the dry mixture along with the milk and lemon juice, mixing just until no dry streaks remain.
  6. Gently fold the blueberries into the thick batter, taking care not to crush them or overwork the mixture.
  7. Divide the batter evenly between the muffin cups, filling each one all the way to the top.
  8. In a small bowl, stir together all crumb topping ingredients with a fork until clumps form.
  9. Scatter the crumb topping over each muffin and lightly press it onto the surface so it adheres.
  10. Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (177°C) without opening the door and continue baking for about 19 minutes, until a toothpick comes out clean.
  11. Let the muffins rest in the pan for 5 minutes before moving them to a rack to cool further.

Nutrition

Serving: 115gCalories: 255kcalCarbohydrates: 36gProtein: 5gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 2.5gCholesterol: 55mgSodium: 190mgPotassium: 120mgFiber: 1.5gSugar: 18gVitamin A: 350IUVitamin C: 6mgCalcium: 70mgIron: 1.2mg

Notes

These muffins smell like pure sunshine while they bake, and they disappear just as fast. The lemon and blueberry combo feels like a little weekend treat even on a busy morning.

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