Lemon Blueberry Muffins Recipe
My easy Lemon Blueberry Muffins are the perfect combination of sweet and tangy. They keep for quite a while in the fridge, or you can freeze them for up to 3 months!
Servings 12 muffins
Calories 285kcal
Equipment
- 12 cup muffin tin
- Muffin tin liners
- Handheld electric mixer, optional
Ingredients
- 2⅓ cups all-purpose flour (280g)
- 1½ teaspoons baking powder
- ¾ teaspoon salt
- ½ teaspoon baking soda
- 1 cup granulated sugar (200g)
- ¼ cup unsalted butter melted and cooled (56g)
- ¼ cup vegetable oil (60mL)
- 2 tablespoons lemon zest
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- ¾ cup sour cream (180g)
- ¼ cup whole milk (60mL)
- 3 tablespoons lemon juice
- 1½ cups blueberries fresh or frozen, divided (210g)
Instructions
- Preheat the oven to 425°F. Line a 12-cup muffin pan with paper liners or spray each cavity with nonstick baking spray.
- In a large mixing bowl, whisk together the flour, baking powder, salt, and baking soda.
- In a medium mixing bowl, whisk together the sugar, butter, oil, lemon zest, eggs, and vanilla for about 1 minute until lightened in color (you can use a handheld electric mixer for this). Whisk in the sour cream, milk, and lemon juice.
- Place 1¼ cup (175g) of the blueberries in a medium mixing bowl. Sprinkle 2 teaspoons of the flour mixture over the blueberries. Gently toss to combine.
- Pour the wet mixture into the remaining flour mixture and gently fold together with a spatula until and only a few dry streaks of flour remain. Gently but quickly fold the blueberry mixture into the batter.
- Divide the batter equally amongst the 12 muffin cups. (The cups will be completely full and slightly mounded.)
- Press a few of the remaining ¼ cup (35g) of blueberries into the top of each muffin. For a sweet finish, sprinkle more granulated sugar all over the tops of the muffins, if you like.
- Bake for 10 minutes, then decrease the oven temperature to 375°F and continue to bake for another 10 to 12 minutes, until a toothpick inserted into the center comes out with a few moist crumbs. Let the muffins cool in the pan for 5 minutes then place them on a wire rack to cool completely.
Notes
- Weigh the ingredients. For the best lemon blueberry muffins recipe, use a kitchen scale to weigh the flour and sugar to avoid accidentally using too much. Using too much flour is a common error that leads to dry baked goods. Using too much sugar can cause the muffin tops to spread too much. If you don’t have a scale, spoon the ingredients into the measuring cup and level off the top with a knife. Be sure to fluff the flour up first.
- Use room temperature ingredients. Using room-temperature eggs, sour cream, and milk will make it easier for them to incorporate into a cohesive muffin batter. Set these items out at least 30 minutes before mixing your batter.
- Don’t overmix the batter. Over-mixing will cause the gluten to over-develop, yielding tough lemon blueberry muffins. Stop when the flour is just incorporated. A few little lumps in the batter are okay.
- Bake at a high temperature to start for tall muffin tops. Starting the muffins off at a high temperature will cause them to puff up, which will give the muffins that beautiful, tall bakery-style look. Dropping the temperature during the bake ensures the muffins bake evenly without browning too much on the outside or drying out.
Nutrition
Calories: 285kcal | Carbohydrates: 39g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 50mg | Sodium: 264mg | Potassium: 86mg | Fiber: 1g | Sugar: 20g | Vitamin A: 272IU | Vitamin C: 5mg | Calcium: 63mg | Iron: 1mg