These light and fluffy lemon blueberry muffins taste just as good—or better!—than any bakery version. Greek yogurt keeps them extra moist, creamed butter creates a wonderfully soft and fluffy texture, and blueberries and lemon add a burst of flavor. Sprinkle each muffin with a lemony-brown sugar crumb topping for a sweet finishing touch.
It’s no secret that I have a soft spot in my heart (err… stomach?) for the delightful flavor duo of lemon + blueberry. Desserts like lemon blueberry cheesecake bars, lemony blueberry galette, and lemon blueberry tart are always a refreshing change from rich chocolate. But these light and fruity flavors also make for a wonderful breakfast treat or anytime snack, especially when topped with a zesty-sweet crumble that takes these humble muffins to new heights. They’re also a lovely choice for your Easter brunch recipes and add such a beautiful pop of color to your table!
Why You’ll Love These Lemon Blueberry Muffins
- Bursting with juicy blueberries and fresh lemon flavor
- Soft, tender, and cakey, like a muffin version of this popular lemon blueberry cake
- Easy to prepare
- Can use fresh or frozen blueberries—so convenient
- Topped with a delicious crumb, like your favorite bakery muffin
Ingredients You Need
You’ll need a couple mixing bowls and an electric mixer (either a stand mixer or handheld), because we’re creaming the butter and sugar together. From there, it’s as easy as combining dry ingredients in one bowl, and wet in another, and then mixing them together and folding in the blueberries.
Expect a thick and fluffy batter:
Easy Crumb Topping
It doesn’t make a large amount, just enough for a little crumble on top of each muffin. You can double it if you want extra crumb.
Baker’s Tip: Gently press the crumbles down into the muffins’ surface before baking, or they will topple off as the muffins rise in the oven.
How to Create the Perfect Tall Muffin Tops
Not only does this trick create beautifully sky-high muffin tops, it also makes the muffins extra fluffy inside because the tops don’t stay flat.
Lemon Blueberry Muffins Recipe
Ingredients You’ll Need
Instructions
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
- Whisk the flour, baking soda, baking powder, and salt together in a medium bowl. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the lemon zest and beat on medium speed for 1 minute. Add the eggs, yogurt, and vanilla, and beat for 1 minute, then turn up to high speed until the mixture is combined and mostly creamy. (It’s ok if it appears somewhat curdled.) Scrape down the sides and bottom of the bowl as needed.
- With the mixer running on low speed, add the dry ingredients, milk, and lemon juice into the wet ingredients and beat until no flour pockets remain. Gently fold in the blueberries. Avoid over-mixing. Batter is thick and fluffy.
- Spoon the batter into prepared muffin cups, filling them all the way to the top.
- In a small bowl, use a fork to mix all of the crumb topping ingredients together.
- Spoon topping evenly on top of each filled muffin cup, gently pressing it down onto the surface so it sticks. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18–19 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23–24 minutes, give or take.
- Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. Enjoy warm, or at room temperature.
- Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
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