Lemon Blueberry Muffins Recipe
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Lemon Blueberry Muffins Recipe
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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!
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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 Information
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Calories
285kcal
(14%)
Carbohydrates
39g
(13%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
50mg
(17%)
Sodium
264mg
(11%)
Potassium
86mg
(2%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin A
272IU
(5%)
Vitamin C
5mg
(6%)
Calcium
63mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 50mg | 17% |
| Sodium | 264mg | 11% |
| Potassium | 86mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 272IU | 5% |
| Vitamin C | 5mg | 6% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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