Plump, tender blueberries and tart lemons come together to make the ultimate Lemon Blueberry Muffins. They are soft, slightly sweet, and filled with fresh fruit.
Spring is here! You know what that means. Beautiful flowers, green grass, blue skies, and warm weather. That also means time for local farmer’s markets with plenty of fresh fruits and vegetables. Farmer’s markets are the best. They offer a large variety of locally grown produce fresh from the fields.
I love spending Saturday mornings walking the aisles at our downtown farmer’s market. Recently I came across some beautiful, tender blueberries. At the time, I wasn’t sure what I was going to do with them, but I just had to have them.
My grandmother had a blueberry bush in her backyard, and as a kid, I loved picking wild blueberries. I miss the days of eating fresh fruit right out of the garden, so seeing the fresh blueberries gave me all kinds of ideas.
John and Kale had been asking for muffins for a while, so I decided lemon blueberry muffins were in order. Lemons and blueberries are the perfect springtime flavor combination. The blueberries provide the perfect amount of sweetness. The fresh lemon juice and zest compliment the sweetness of the blueberries.
I’ve made other lemon blueberry muffins before, but they were dry and bland. If you’ve read any of my previous posts, you know I’m not a fan of dry, crumbly baked goods. This recipe has both whole milk and buttermilk plus sour cream to add extra moisture.
These muffins turned out perfect! They are soft, tender, and bursting with blueberries. The lemon flavor is subtle and not too overwhelming. This is definitely my go-to recipe for lemon blueberry muffins.
I was able to get 16 regular sized muffins, and they were eaten in two days. They reheat well and are great with a little butter. It’s quick and easy and a great breakfast or snack option.
Prepare the Pan:
Preheat oven to 425 degrees and line a muffin pan with paper muffin cups. You can also grease the muffin pan. Either will work fine. Since I was able to make about 16 muffins with this recipe, so I used the same pan twice.
Make the Batter:
In a small mixing bowl whisk together flour, baking powder, baking soda, and salt, set aside.
Add the sugar, lemon zest, butter, and coconut oil to the bowl of a stand mixer. (This is one of my favorite steps because my kitchen smells lovely and lemony!) Use the paddle attachment and mix until fluffy. Next, add the eggs one at a time until combined.
Using a separate small bowl, whisk together buttermilk, milk, sour cream, and lemon juice. Slowly add the milk mixture to the sugar, lemon, butter, and oil and mix on low until combined. Do not overmix.
Next, add the dry ingredients to the mixer half at a time. Mix on low speed until all are combined. Remove the bowl from the stand.
Rinse and dry the blueberries and carefully add to the muffin batter. Fold the blueberries into the batter taking care not to smash the berries. Frozen berries can be substituted for fresh. Be sure to thaw them completely, rinse thoroughly, and dry before adding them to the batter.
Cook the Muffins:
Use a 1/4 cup measuring cup and scoop the batter into the individual muffin cups. Do not fill completely or the muffins will overflow as they cook. 1/4 cup should fill them between 1/2 – 2/3 way full. After all the cups are filled, place muffin pan in the center rack of the oven.
Cook for 8 minutes and reduce the oven temperature to 400 degrees. Continue to cook until a toothpick inserted in the middle of a muffin comes out clean. The tops should be slightly brown.
Remove the muffin pan from the oven and, place cooked muffins on a cooling rack. Allow muffins to cool for 10 – 15 minutes before serving.
Serve immediately or save in an airtight container for up to three days.
- 2 1/2 cups All-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups granulated sugar
- 1 - 2 Tbsp lemon zest
- 4 Tbsp butter, softened
- 4 Tbsp coconut oil or vegetable oil
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 cup whole milk
- 1/2 cup sour cream
- 3 Tbsp fresh lemon juice
- 12 ounces fresh or frozen (thawed) blueberries
Preheat oven to 425 degrees and line a muffin pan with paper muffin cups.
In a small bowl, mix flour, baking powder, baking soda, and salt. Set aside.
Using a stand mixer with a paddle attachment, mix sugar, lemon zest, butter, and coconut oil until fluffy.
In a separate bowl whisk together buttermilk, milk, sour cream, and lemon juice.
Slowly add the buttermilk mixture to the sugar mixture and combine on low speed. Do not over mix.
Add flour mixture a half at a time to the liquid batter. Mix on low speed just until combined.
After all mixtures are combined, remove bowl from stand.
Rinse and dry blueberries. Fold gently into batter.
Using 1/4 measuring cup, add batter to paper muffin cups. After all cups are filled, place pan in the oven.
Cook for 8 minutes and reduce oven temperature to 400 degrees. Continue to cook until a toothpick inserted in the middle of a muffin comes out clean. This usually takes another 5-7 minutes. The tops will be lightly browned.
Remove pan from oven and repeat with the remaining batter.
Allow muffins to cool on a cooling rack for 15 minutes before serving.
Serve immediately or save in an airtight container for up to 3 days.