Description
These bakery-style Lemon Blueberry Muffins are soft, fluffy, and bursting with juicy blueberries and zesty lemon flavor. Topped with a buttery crumb for extra texture and sweetness, they’re the perfect light and refreshing treat for breakfast, brunch, or a midday pick-me-up.
Ingredients
For the muffins:
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2 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/2 cup unsalted butter, softened
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3/4 cup granulated sugar
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2 large eggs
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1/2 cup plain Greek yogurt or sour cream
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1/4 cup milk
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Zest of 1 lemon
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2 tablespoons fresh lemon juice
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1 teaspoon vanilla extract
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1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
For the crumb topping:
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1/3 cup all-purpose flour
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2 tablespoons granulated sugar
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2 tablespoons brown sugar
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3 tablespoons cold butter, cubed
Instructions
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Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
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In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
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In a large bowl, cream butter and sugar until light and fluffy.
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Beat in eggs one at a time, then mix in yogurt, milk, lemon zest, lemon juice, and vanilla.
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Gradually add dry ingredients to wet mixture until just combined.
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Gently fold in blueberries.
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Divide batter evenly into prepared muffin cups, filling about 3/4 full.
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For crumb topping, mix flour, sugars, and cold butter until crumbly. Sprinkle over each muffin.
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Bake 18–22 minutes, or until a toothpick inserted comes out clean.
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Cool in pan for 5 minutes, then transfer to a wire rack.
Notes
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Don’t overmix the batter—this keeps muffins light and tender.
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Try substituting other berries like raspberries or blackberries.
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Muffins can be frozen for up to 2 months; thaw and warm before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American