Squeeze the best out of your day with my lemon blueberry muffins recipe. Soft. Moist. Bright. Cheerful!!!
Hello muffin lemon lovers!
How was your weekend? What did you do? I ate baked a dozen of these simple and bright and sweet lemon muffins. If you know me, you know for sure how I feel for lemon desserts. They are my second love. This is the first! Even I never thought I’d say this.
Now when you mix some berries in my muffins, you are gonna have to hide your muffins from me. Or else don’t blame me later!
I just love how the blueberries change color and get shiny after they bake and burst. They are also the love of my life. Full disclosure today!
The berries even get sweeter and their fruity juices get mixed in the lemony muffins as they bake! Nothing beats this combination on the planet.
Steps to today’s lemon blueberry muffins recipe
These muffins are so easy to make. No complex tricks involved. Very few simple ingredients, one mixing bowl and and a 15 minutes preparation from that busy day of yours! And there you have it.
What we will do is-
Mix all the wet ingredients together.
Sift the dry ingredients over the wet ones.
Fold in blueberries.
No you don’t have to coat blueberries in flour. We are using very thick batter to avoid berries from sinking in and collecting at the bottom.
And bake!!!
Don’t you want to pop some into your mouth right away? ♥
Taste & texture of best ever lemon blueberry muffins recipe
Before I say anything else, look at this!
It isn’t a blueberry muffin, if not a ton of blueberries explode in your mouth. Yes I meant in every single bite.
Well distributed juicy blueberries in a bright and refreshing sweet citrusy lemon muffin! These 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!
You see we are using yogurt+oil duo in these muffins to make them extra moist and eggs to bind these well. No dry crumb in sight is assured in this recipe. And 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 muffin for you! ⇑ ⇑ ⇑
Size of these lemon blueberry muffins?
These are very large muffins baked by filling the liners to the brim. No, your muffins won’t convert into a yellow lemon lava in your oven.
Initially we will set our oven to a high temperature, so that these rise all the way to the top. And then lower the temperature to let them bake well on the inside!
Did you notice their dome on the top? I call it mushroom top. 😉
And you don’t even have to like lemons to like these muffins. The tangy taste of lemon just disappears in the bake somewhere. And the outcome produces a sensational fruity depth of flavor to your bakes, that you can’t live without!
Squeeze the best out of your day with my lemon blueberry muffins recipe. Soft. Moist. Bright. Cheerful!!!
- 2 Cups (240 Gms) All purpose flour
- 1 Cup (240 ml) Yogurt
- 1/2 Cup (120 ml) Oil
- 2 Large Eggs
- 1 Cup (200 Gms) Sugar
- 4 Tbsp Lemon juice
- 1 tsp Baking soda
- 2 Tbsp Lemon zest
- 1 1/2 tsp Vanilla Extract
- 1/8 tsp Salt
- 1 1/2 Cups Fresh/frozen blueberries
1. Preheat your oven to 425°F and line a muffin pan with 8 liners. Set aside.
2. 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.
3. Sift all purpose flour and baking soda over the 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
4. 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 the muffin passes the toothpick test.
5. Allow to cool them on wire rack after 5 minutes of taking these out of the oven.
• Use thick yogurt in the recipe.
• No need to thaw if using frozen berries
• You can store these muffins at room temperature for 2 days covered tightly. These muffins stay fresh in refrigerator for upto a week.
• For longer storage, you may freeze them and thaw a few hours before enjoying!
So berry yummy!
You said that so right Angie!
In love with these mufffins.. What can I substitute for eggs!!?
Thanks Archana! Haven’t tried these eggless yet. But you may substitute eggs with egg replacer at ease! Hope you like these.
yummy indeed, Interestingly I made some yesterday too but minus lemon 🙂
Thanks a lot! Blueberry muffins are too good on their own too. I bet yours were delicious!
Yes they tasted yum Neha, but I will try with lemon next time, love a little citrus in my bakes sometimes as well!
I am sure you will like them Nisha!
Looks delicious
Thanks! They indeed are.
Those muffins look worthy of carrying them on oneself! Oh the way blueberries burst when ripe and hot, leaving behind swirls of marbled purple. I am a fan of anything to do with them 🙂
I agree with each and every word you just said! Blueberries are the best. 😉 Thanks for stopping by and liking these.
My pleasure 🙂
Mouthwatering… you are such a talent! Love all the pictures too.
Yayyy!! So glad you liked these. 🙂
This looks so delicious! Lemon & blueberry make for such a wonderful pair!
You said it so right Divya. These two rock it together! Thanks for stopping by. 🙂
Oh yes ! We could eat blueberries with (almost) everything ! Thank you for this one dear!
I am loving that idea. 😉 Thanks for stopping by!
I do love a good muffin, and have been getting screaming deals on blueberries, so I may have to whip up a batch, and risk eating them all before kids home from school (!) – thanks for the recipe!
Haha! What an idea Laura! Also you are one lucky lady to get good deals on blueberries, go grab’em all!
Thanks for your sharing.
Do you have recipe in metric as the measurement conversion table in the internet varies.
Therefore, texture will be different.
Besides blueberry, what other fruits can be used for this recipe.
Thank you once again.
Hi Carol! The recipe is updated in grams and ml now! You may use other berries like raspberry or even strawberries. Those taste excellent with lemon flavored muffins! Do share how these turned out for you. 🙂
How large are the muffins? You mentioned you got 8 muffins out of the recipe, may I know the size of muffin pan you used to bake it. Thanks.
Yes I baked 8 muffins using a standard sized muffin pan. As the muffin batter is filled to its brim, outcome is a large sized muffin. Not jumbo sized, but pretty large. Hope you get my point.
I just pulled these out of the oven & they smell amazing!! I’m not sure how big your muffin tins are but I got 17 regular size muffins from this recipe. (I’m excited about that!🤤) The only change I made was the oil, I used olive oil instead of canola/vegetable oil. Oh, and I forgot to leave some berries for the top, they all got mixed in! Can’t wait til they’re cool enough to eat…😍
Oh that is wonderful to hear Audra! I did use a standard sized muffin pan and filled the liners to the brim. My muffins were pretty large. And I got exactly eight! Olive oil sounds great here.
Thank you for the lovely recipe. We all loved it…especially the kids.
I plan to make mini muffins this time. Trying to determine the Qty for 60 mini muffins and what should be the baking time.
Most welcome Akansha! 2 cups of flour will yield approx 3 dozen mini muffins. Baking time should be anywhere between 10-15 minutes. Perform a toothpick test to make sure.