Lemon Blueberry Muffins are a delicious way to start the day. Bursting with flavor, the addition of lemon takes blueberry muffins to a whole other level. Sweet, with just the right amount of tangy, this is a recipe you’ll make time and time again.
Lemon Blueberry Muffins
While I love a good, old-fashioned blueberry muffin, I find I really prefer the zing of citrus that lemon adds.
These muffins are finished off with a light lemon glaze, which is so good you might be tempted to eat it with a spoon!
Fresh or Frozen Blueberries
Is it best to use fresh blueberries or frozen blueberries in blueberry muffins?
Either fresh or frozen blueberries will work. Deciding to use fresh blueberries or frozen blueberries is really a matter of personal preference.
Personally I’ve always had a bit of a preference for the smaller, frozen blueberries in my blueberry recipes. Growing up we always had blueberry muffins from box mixes, and I think that started my preference for something other than fresh blueberries in muffins.
While I had both frozen and fresh blueberries on hand, I went with the frozen blueberries for this recipe
Tips For Using Frozen Blueberries
If you use frozen blueberries however, I recommend gently rinsing and draining them a few times prior to use.
When done with lukewarm water, this helps to both thaw the blueberries, and remove from of the intensely colored juice that can turn your muffins purple. If you bake your muffins with your blueberries still frozen, they will likely require additional baking time.
I usually rinse mine until the water runs clear, then sit on a paper towel to dry prior to adding to the muffin batter.
Lemon zest and lemon juice give these blueberry lemon muffins that fresh, bright lemon flavor.
If you want to make these but do not have lemon juice, lemon extract can be substituted, as directed in the recipe below.
The lemon glaze can be left off of these muffins if desired. However, it is absolutely delectable and highly recommended. Drizzling on even a small amount of the lemon glaze really ups the lemon flavor in a fantastic way.
Once these muffins have their lemon glaze, they can get a bit sticky, especially if in a sealed container. If not serving immediately, you might even consider holding off on adding the glaze until it’s time to serve the muffins.
Buttermilk In Muffins
As in many of my bread and muffin recipes, buttermilk is used to make these lemon blueberry muffins. Regular milk can be used in it’s place, but I find that buttermilk helps with flavor, texture and the rise.
Buttermilk is one of my favorite baking ingredients, and one that I always keep on hand. If you don’t have buttermilk, go ahead and use regular milk, they’ll still be delicious.
Citrus season has arrived here in Phoenix, therefore it’s time to bake up delicious citrus and lemon recipes. My father has a number of robust citrus trees in his yard, including a lemon tree. Because we always get a bounty of fresh citrus, in the past I’ve shared some of the recipes that I have made with the fruit from his trees.
Our orange loaf recipe is always a hit, as is the lemon loaf recipe I like to make. Lemon bars, lemon cookies and lemon cake are equally delicious. Previously I’ve made lemon blueberry bread, however my kids really love the portability of muffins. If blueberries are your first love, then make sure to whip up a batch of blueberry pancakes this weekend.
Lemon Blueberry Muffins
Blueberry Lemon Muffins
- Muffin Pan
- 1/2 cup butter softened
- 1 cup sugar
- 2 large eggs
- 2 TBSP grated lemon zest
- 2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 4 TBSP lemon juice 2 tsp lemon extract can be substituted
- 1/2 cup buttermilk
- 1-2 cups blueberries fresh or frozen
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
- First, preheat oven to 400 degrees F.
- In a bowl combine flour, baking powder, baking soda and salt. Set aside.
- In a separate bowl beat together butter and sugar until light and fluffy. Add eggs one at a time, scraping down the bowl after each egg, making sure they are combined well. Add lemon zest and mix until combined.
- Add half the wet ingredients to the dry ingredients, stirring by hand until just combined.
- Next add in half the buttermilk and lemon juice, stir until just combined.
- Then add in remaining flour, stirring until just combined. Follow with remaining buttermilk, stirring until just combined.
- Fold in blueberries, mixing until just combined. Do not over-mix or as a result muffins may be tough. Batter will be thick and may be a bit lumpy.
- Scoop batter by quarter cups into a 12 count muffin pan that has been lined with paper liners or greased. Each muffin cup will be quite full.
- Bake for approximately 20 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven and allow to cool slightly.
- Finally, if topping with lemon glaze, mix powdered sugar and lemon juice until well combined, then drizzle over muffins. Enjoy!
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
More Lemon Recipes To Try
In the event that you can’t get enough lemon, I’ve got more recipes for you to try. My Starbucks Lemon Loaf Copycat is always a popular recipe here on Love From The Oven. Easy Lemon Rolls are probably one of my all time favorite recipes on my site! Lemon-Lime Bundt Cake makes for a refreshing spring dessert. Lemon Yogurt Breakfast Cake from The View From The Great Island is a fantastic way to get your day going.
More Muffin Recipes To Try