There’s nothing quite like the tangy and sweet combination found in Lemon Blueberry muffins. The zestiness of lemons perfectly complements the juicy burst of blueberries, creating a delightful treat that’s both refreshing and indulgent. Whether you’re planning a brunch with friends or simply craving a homemade afternoon snack, these muffins are sure to impress.

Growing up, my grandmother would always have a batch of these muffins fresh out of the oven when I’d visit on summer mornings. The aroma of freshly baked muffins mingling with the scent of citrus was an unmistakable sign that love and delicious bites awaited. Now, I share her cherished recipe, bringing a piece of our tradition to your kitchen.

Why You’ll Love This Recipe

This lemon blueberry Muffin Recipe is a game-changer for several reasons. First, it combines the perfect mix of sweet and tangy flavors, providing a refreshing take on a classic treat. The muffins are incredibly moist thanks to the use of Greek yogurt and a splash of vanilla, which enhances the fruity notes. Additionally, they are quick and easy to prepare, making them ideal for busy mornings or last-minute gatherings.

Ingredients Notes

Every ingredient in this recipe plays a crucial role in achieving the perfect texture and flavor. Fresh blueberries are recommended for their superior flavor, but frozen blueberries can also be used year-round. If you can’t find fresh lemons, bottled lemon juice can be a suitable alternative, though fresh zest is non-negotiable for that vibrant citrus aroma.

Recipe Steps

Step 1

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners. This ensures even baking and easy cleanup.

Step 2

In a large bowl, whisk together flour, baking powder, and a pinch of salt. These dry ingredients are the foundation, ensuring your muffins rise perfectly.

Step 3

In another bowl, mix sugar, melted butter, and eggs until smooth. Add Greek yogurt, vanilla extract, and lemon zest, stirring until well combined.

Step 4

Gradually fold the dry ingredients into the wet mixture, taking care not to over-mix. Gently fold in the blueberries to distribute evenly.

Step 5

Divide the batter evenly among the muffin cups, filling each about 3/4 full. Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool before enjoying.

Storage Options

These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to three days. For longer storage, freeze the muffins in a single layer, then transfer to a zip-top freezer bag. Reheat in the oven at 350°F (175°C) for 10 minutes for that just-baked taste.

Variations & Substitutions

To cater to dietary needs, consider using a gluten-free flour blend. For a different flavor profile, swap blueberries for raspberries or add a handful of chopped nuts for texture. Vegan versions can be made by using flax eggs and dairy-free yogurt.

Serving Suggestions

These muffins are a versatile item that shines at breakfast or brunch. Pair them with a dollop of Cream Cheese for added indulgence, or enjoy them as is with a cup of tea. They’re also perfect for picnics and can easily be packed into lunchboxes as a tasty surprise.

Frequently Asked Questions

Can I use frozen blueberries? Yes, you can use frozen blueberries if fresh ones aren’t available. There’s no need to thaw them before adding to the batter. Just be aware that they might tint the muffins a deeper purple color, which won’t affect the taste.

What’s the best way to zest a lemon? The easiest way is to use a microplane grater. Wash the lemon thoroughly, then grate only the yellow outer skin directly into your batter for maximum flavor. Avoid the white pith, which is bitter.

Can these muffins be made in advance? Absolutely! These muffins can be baked the night before, making them ideal for brunch preparations. Store them in a sealed container to keep them moist and fresh until serving.

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