Spring has sprung y’all! And that means more fruit-filled recipes. What better way to celebrate the emerging sun than with these delicious muffins?
Check out this recipe, with all the tips and tricks below!
Lemon Blueberry Muffins
Equipment
- 1 Large Bowl
- 2 Medium Bowl
- 1 Grater
- 1 Muffin tin
- 26-28 Muffin liners
Ingredients
Lemon Blueberry Muffins
- 3 cups all purpose flour
- 4 tsp baking powder
- 1 tsp salt
- 1 1/2 cup granulated sugar
- 2 tsp vanilla
- 4 eggs room temperature
- 2/3 cup canola oil or vegetable
- 3 tbsp lemon zest grated
- 1 1/2 cup greek yogurt or sour cream room temperature
- 4 tbsp lemon juice fresh squeezed for best results
- 2 2/3 cup blueberries fresh or frozen
- 2-3 tbsp all purpose flour omit if using fresh blueberries
Cinnamon-Sugar Streusel Topping
- 2 cup all purpose flour
- 1 cup granulated sugar
- 1 1/2 tsp cinnamon
- 12 tbsp melted butter unsalted
Instructions
Mixing the Streusel
- Whisk the flour, sugar, and cinnamon for topping
- Heat butter until just melted, either over the stove or in the microwave. Combine with the flour/sugar mixture until crumbles form
- Place in fridge until ready to use
Mixing the muffin batter
- Preheat your oven to 400 ℉
- Grate lemon zest and squeeze lemons until amount needed is reached. Set aside
- Mix the dry ingredients (flour, baking powder, and salt) in medium bowl. If time permits, sift the dry ingredients to remove any clumps in the flour. Set aside
- Add the sugar and lemon zest into a large bowl and rub until fully mixed. Then add in eggs and mix well. Lastly add the rest of the wet ingredients (yogurt, lemon juice, vanilla, and oil)
- Slowly pour in dry ingredients to the wet and mix until just combined, do not overmix batter
- If using frozen berries, add 2 cups to a bowl and stir with 2-3 tbsp of flour to coat the berries. Save the remaining 2/3 cup for topping If using fresh berries, no need to add flour
- Add 2 cups of the berries and fold into the batter gently
- Top muffins with the Streusel and remaining 2/3 cups of blueberries
- Bake for 5 minutes at 425 ℉, then drop temperature to 350 ℉ for 15-20 minutes or until the edges are golden and a toothpick comes out clean
- Once the pan is no longer too hot to the touch (about 5 minutes agter removing from oven) transwer to a wire rack to continue cooling
best served warm with friends 🙂
Tips and tricks
Are frozen or fresh blueberries better?
It depends on preference. Frozen berries tend to be cheaper than fresh berries. If you want to save some money frozen is usually a better price.
Frozen blueberries tend to dye the batter purple as they melt, while fresh berries do not. Adding the frozen berries right before baking might help this, but you will see darker-purple pockets nonetheless.
Can I make a smaller batch?
Yes! For a batch of 12-14 muffins just cut the amount of each ingredient in half. The instructions remain the same!
What if I only have salted butter?
No sweat! Just omit the salt from the recipe.
I’m out of muffin liners, what do I do?!
Scream, cry, and give up, there’s no hope.
LOL, jk! There’s plenty of alternatives. I like to use spray oil in these cases. You can also wet a paper towel with oil and wipe down the inside of your tin to control the oil placement.
If you have particularly sticky tins, after adding your oil sprinkle a thin layer of flour on top. Careful not to make it too thick, it could alter the outer texture of the muffins.
I want to use greek yogurt, but which is best?
Honestly, I barely notice a difference. But for my baking-sticklers out there, full-fat yogurt contributes more to the moisture and texture of your recipe.
How long do these last after baking?
Up to 4 days stored in an air-tight container or 3 months in the freezer. Just thaw or microwave when ready to reheat!
2 responses to “Mouth-Watering Lemon Blueberry Muffins”
Loved this, I refrigerated overnight before baking!
A great idea! I’m so glad you enjoyed them 🙂