Squeeze the best out of your day with my Lemon Blueberry Muffins. So soft. Unbelievably moist. Bright and cheerful!!! You only need- One Bowl, 5 minutes of prep time for this recipe and you will be feasting on them in under 30 minutes.
Try these Soft Banana Blueberry Muffins and Blueberry Muffins with crunchy streusel next. Find all my easy Muffin recipes here!
Hello lemon lovers! How was your weekend?
If you know me, you know for sure how I feel for lemon desserts. They are my second love. This is first! Even I never thought I'd say that.
Also I am a sucker for summer time muffins! You need to check out all my easy muffins recipes!
Now when you mix some berries in muffins, you are probably gonna have to hide your muffins from me. Or else don't blame me later!
- Blueberries: I just love how the blueberries change color and get all shiny after they bake and burst. You may use fresh/frozen berries for this recipe. Blueberries even get sweeter and their fruity juices get mixed in the lemony muffins as they bake! Certainly, nothing beats this combination on the planet.
- Yogurt: Yogurt makes your muffins super soft without adding too many calories like sour cream does.
- Oil: Oil will make super moist muffins. And you won't even miss butter in these lemony muffins.
- Dry Ingredients: You will require all purpose flour, salt and leaveners for this muffin batter.
How to make lemon muffins:
These lemon and blueberry muffins are so easy to make. No complex tricks involved! Very few simple ingredients. Also just one mixing bowl and 5 minutes preparation from that busy day of yours! There you have it.
So, how do we do it?
- First off, combine all the wet ingredients in a mixing bowl.
- Then sift your dry ingredients over wet ones, fold in with a spatula.
- Now quickly coat blueberries in some flour. This step is to prevent berries from sinking in and collecting at the bottom.
- Fold them in gently. If you plan to use frozen blueberries, don't thaw them first.
- Finally, bake!!!
Don't you want to pop some into your mouth right away? ♥
Taste & texture:
So before I say anything else, look at this! ↓
It is not a blueberry muffin, if not a ton of blueberries explode in your mouth. Yes, I meant in almost every single bite.
Well distributed juicy blueberries in a bright and refreshing sweet citrusy lemon muffin! These lemon and blueberry muffins are so soft, moist and light that you might call these cupcakes. But these aren't missing their muffin component either. They are so hearty!
We are making lemon muffins with yogurt and oil to make them extra moist. So there is no dry crumb in sight!
Also just enough lemon zest and juice for that balanced sweet-tart flavor. Not too tangy too wrinkle your eyes. Just enough for that light, fresh and sweet citrus taste.
Moist, glossy and shining happily on the top lemon blueberry muffins for you! ⇑ ⇑ ⇑
These bake almost like jumbo muffins:
These are very large muffins baked by filling muffin liners to the brim. No, your muffins won't convert into a yellow lemon lava in your oven.
Because, initially we are setting our oven to a high temperature, so that these rise all the way to the top. Finally lower the temperature to let them bake well on the inside!
Did you notice that dome on the top? I call it mushroom top. 😉
How do you store fresh blueberry muffins?
I like to store my lemon blueberry muffins at room temperature, laying a paper towel underneath them. And one on their top to soak additional moisture. Cover tightly.
How do you make muffins fluffy?
- By never over beating the batter
- Adding just the right amount of leaveners and making sure they are fresh
- Measuring your flour accurately
Why did my muffins come out so dense?
- The batter was over beaten
- You accidentally added too much flour
- The leaveners were expired
Can you store muffins in the fridge?
Of course you can! And for muffins with fresh fruits and berries, I only keep them at room temp for a day or so. For longer storage (up to 5 days) it is recommended to store muffins in the fridge covered tightly all the time. Wrap muffins in foil before putting in an air tight container to lock moisture in.
And you certainly don't have to like lemons to like these muffins. The tangy taste of lemon just disappears in the bake somewhere. And a sensational fruity depth of flavor is produced, that you'd want to live for!
More sweet Breakfast Recipes for ya!
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Moist Chocolate strawberry muffins
Healthy Strawberry cookie cups
Readers' fave healthy banana raspberry muffins
If you liked this recipe give it a star review. Also, tell me in the comments below, how did this turn out for you! And don’t forget to share your creations with me on Instagram at #greedyeatsblog Also follow me on Pinterest and Facebook!
Lemon Blueberry Muffin Recipe
- 2 Cups (240 gms) All purpose flour
- 1 tsp Baking soda
- ⅛ tsp Salt
- ½ Cup (120 ml) Oil
- 2 Large Eggs (Room temperature)
- 1 Cup (240 ml) Yogurt (Full fat)
- 1 Cup (200 Gms) Sugar
- 4 Tbsp Lemon juice
- 2 Tbsp Lemon zest
- 1 ½ tsp Vanilla Extract
- 1 ½ Cups Blueberries (Fresh/frozen)
- Preheat your oven to 425°F and line a muffin pan with 8 liners. Set aside.
- In a large mixing bowl beat together egg and sugar (You may use a beater to speed up the process). I did it with a whisk. 😉 Add oil, yogurt, salt, vanilla and mix these well until incorporated. Beat in lemon juice and zest too.
- Sift all purpose flour and baking soda over wet ingredients and fold only till no streak of flour is visible. Use a spatula for this job and employ cut and fold method to avoid over mixing. Make sure to get to the bottom of your bowl.
- Fold in the blueberries, saving some for dotting on top before baking (for those appealing tops). Bake these for 7 minutes at 425°F. Then keeping the muffins in the oven, lower the temperature to 350°F and continue to bake for 17-19 minutes. Or till your muffins pass toothpick test.
- Allow the muffins to cool on wire rack after 5 minutes of taking them out of the oven.
- If using frozen berries, no need to thaw.
- You can store these muffins at room temperature for 2 days covered tightly. Muffins stay fresh in refrigerator for upto a week.
- For longer storage, you may freeze them for upto 2 months and thaw a few hours before enjoying!
- Yogurt: Always use full fat yogurt for best taste and texture.
- To ensure soft and fluffy muffins: Use room temperature ingredients and don't over mix the batter after adding dry ingredients.
These really are fantastic. I NEED recipes that don’t use baking powder due to an allergy, and quite often those recipes are just okay, and don’t really get as much rise. These Lemon Blueberry Muffins - they rise fully, and they look and taste perfect!! Honestly, this is the best muffin recipe I’ve tried in years, thank you.
Can I know if this can be baked in a round pan instead? How should I adjust the quantity and baking time?
Sure Cel, you can bake this as a cake. But I am unsure of the baking time. Just keep an eye on it after 20-25 minutes and toothpick test it for doneness!
Hi, can I use self rising flour instead? Thank you!
I wont recommend doing it! Since self rising flour already contains leveaner in it, this will throw recipe out of proportion!
Amazing recipe. I have done so many different combinations with different fruits and it is always a hit!!!
I've tried the recipe and the muffins are delicious! Thank you 🙂
The recipe works well with New Zealand local products and home made low fat yogurt.
Got 6 jumbo muffins out of the mixture. But the baking time was longer: 7min./425°F(220°C) + 32min./350°F(180°C).
Such a deliciously simple muffin with my favorite flavors!