Lemon Blueberry Muffins
Spring is in the air! What is better than fresh Lemon Blueberry Muffins with a morning cup of coffee in the warmer mornings?
These Lemon Blueberry Muffins are the perfect melt-in-your-mouth treats. They are quick to bake, and the fresh blueberries with tart lemon are the perfect pair. You seriously don’t want to skip on the lemon sugar on the top. I repeat, do not skip on the lemon sugar topping. It’s the best part!
You will only need a few bowls and ingredients to whip together these muffins. They are perfect to bake for family and friends, welcome a new neighbor into the neighborhood, or serve at an upcoming brunch or Easter.
Before we get into the step by step of how to make these, I want to share a few things to keep in mind; you can replace the almond extract with vanilla extract. Either works. As for the butter, you can use salted or unsalted butter. Finally, while I love using fresh blueberries because there is just something about fresh fruit, you can use frozen blueberries. But do not defrost them and use the 8-ounce ratio.
Are you ready for your house to smell amazing? Let’s get baking.
Gather your ingredients! And line your muffin tins.
Zest your lemons. Make sure you reserve 2 tablespoons for the lemon sugar topping.
In a large bowl, rub the lemon zest into 1 cup of sugar. This gets the oils out.
Whisk in the melted butter until well combined. Whisk in eggs, lemon juice, yogurt, milk, and almond extract.
In another bowl, you want to mix together 2 ¼ cup flour, baking powder, and salt. Stir into the sugar mixture until blended.
Now you want to toss in your blueberries with 1 tablespoon of flour. Fold the blueberries into batter. Just try not to overwork the batter. It will make the muffins flat.
You want to fill muffin tins to just ¾ full. This is the crucial part! Sprinkle each muffin cup with the lemon-sugar mixture. Just don’t forget to skip this step! It really does make the muffins pop with flavor. It is the best part.
Now it’s time to bake!
Before you serve, let the muffins cool in the muffin tin for 5 minutes before removing them to a cooling rack. Let them cool completely before serving them. They are best with a little butter on top when they are warm.
You will notice the muffins will become denser as they cool; don’t worry. You want to store the muffins at room temperature for 2 to 3 days, covered for up to a week in the fridge, and 3 months in a freezer container in the freezer.
What are your favorite muffins to bake? Let me know after you try these Lemon Blueberry Muffins because I feel they will be your new favorite. Let me know in the comment section below. As always, I love hearing your feedback once you try a recipe. As always, if you share across social media, make sure to tag #aclassictwist so I can see you enjoying them.
- Zest from 2 lemons, reserve 1 tablespoon to top muffins
- 1 cup + ¼ cup sugar, divided
- ½ cup butter, melted
- 2 large eggs, whisked
- ½ cup whole milk, room temperature
- 5 oz Greek yogurt
- ¼ cup fresh squeezed lemon juice
- 1 teaspoon almond extract
- 2 ¼ cup + 1 tablespoons all-purpose flour, divided
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 ½ cups (~8 oz) fresh blueberries
- Pre-heat oven to 400 degrees. Line or oil a 12 cup muffin tin.
- Zest lemons and reserve 2 tablespoons for topping muffins before baking. Add ¼ sugar to reserved lemon zest and set aside.
- Rub the remaining zest into 1 cup sugar. Whisk in melted butter for 1 minute. Whisk in eggs, then the lemon juice, milk, yogurt, and almond extract.
- In another bowl, whisk together 2 ¼ cup flour, baking powder, and salt. Stir into the wet ingredients until blended.
- Toss blueberries with reserved 1 tablespoon flour. Fold blueberries into batter.
- Fill muffin tins ¾ full. Sprinkle each muffin cup with the lemon-sugar mixture. (Don’t skip this. It really makes them pop with flavor.)
- Bake at 400 degrees for 15 minutes or until a toothpick comes out of center clean.
- Let cool in muffin tin for 5 minutes before removing to a cooling rack. Cool completely and serve with a bit of butter.
- Try not to overwork the batter. It will make the muffins flat.
Do not pack lemon zest when measuring.
Salted or unsalted butter works fine. Just skip the salt if you use salted butter.
Muffins become denser as they cool.
You can replace the almond extract with vanilla extract.
You can use frozen blueberries, but use the 8 oz. ratio and do not defrost them.
Store the muffins at room temp for up to 3 days, covered for up to a week in the fridge, and 3 months in a freezer container in the freezer.
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