These lemon blueberry muffins are incredibly soft and buttery, packed with a delightful blend of zesty and sweet flavors in every bite. Whether you whip them up for breakfast or as a midday treat, they’ll disappear quickly thanks to their lemony, berry goodness!
Is there anything more satisfying than enjoying warm, homemade muffins straight out of the oven? The joy of baking from scratch can be quite addictive! If you’re looking for more delicious recipes, I’ve got a few favorites to share: coffee cake muffins, morning glory muffins, and blueberry cheesecake streusel muffins!
Lemon blueberry muffins are the ultimate summer breakfast, perfect for bright, sunny mornings. They’re bursting with amazing flavors that just scream summer! The tangy kick from the lemons paired with the burst of sweetness from the juicy blueberries creates a classic flavor combination that I find myself returning to time and time again when I’m baking. (You should definitely try out these lemon blueberry cookies next!)
These muffins are truly amazing! They are moist and crumbly, with sweet blueberries in every bite. The zingy lemon flavor wakes up your taste buds and gets you geared up for the day. Whether you savor them at the breakfast table or take them on a picnic, these lemon blueberry muffins are the perfect summer dessert. Treat yourself to these delightful treats – I’m confident you’ll love them just as much as my family does.
To whip up these lemon blueberry muffins, you only need a handful of basic baking ingredients that you likely already have in your pantry. Granulated sugar adds sweetness, lemon zest provides a tangy flavor, unsalted butter brings richness and moisture, eggs help bind everything together, and vanilla extract adds a touch of warmth. Fresh blueberries are the star of the show, adding bursts of sweetness and a pop of color to the muffins. Don’t forget the lemon juice for that extra tang!
If you’re ready to bake these delicious muffins, follow these simple steps: Preheat your oven to 375 degrees Fahrenheit, prepare your muffin pan, mix the sugar and lemon zest, combine the wet ingredients, coat the blueberries in flour, fold everything together, fill the muffin tins, sprinkle with coarse sugar, bake until golden brown, and let them cool before enjoying.
For a little twist, you can use frozen blueberries (just adjust the baking time), bottled lemon juice (fresh is best if possible), or add extra lemon zest for a stronger citrus flavor. And if you have any leftovers (which is rare because they’re so yummy!), store them in an airtight container at room temperature for up to 3 days or freeze them for up to 3 months.
The delightful combination of blueberry and lemon is a match made in heaven, and these recipes showcase the best of this flavor duo: Lemon Blueberry Cake, Blueberry Lemon Pound Cake, Lemon Blueberry Cupcakes, and Blueberry Cream Cheese Cookies with a Lemon Glaze. Give them a try – you won’t be disappointed! Enjoy baking and savoring these scrumptious treats!