88% would make this again

Blueberry Lemon Muffins Recipe

Q: What is the secret to moist muffins?

Use Greek yogurt or sour cream for richness and moisture. Avoid overmixing the batter to keep the muffins tender. Add a mix of butter and oil - butter for flavour and oil for moistness. Incorporate fresh or frozen berries to add natural juiciness. Do not overbake - check for doneness at the earliest recommended time. Let the batter rest for 10 minutes before baking for softer muffins. Measure flour accurately (spoon and level) to avoid dry batter. Use room temperature eggs and dairy for a well emulsified batter. Fold ingredients gently to preserve the air bubbles created by the leavening agents. Store muffins in an airtight container to lock in moisture.

Q: Do lemon and blueberry taste good together?

Absolutely, they’re a match made in flavour heaven! The zesty tang of lemon perfectly complements the juicy sweetness of blueberries, creating a bright and refreshing combo that’s like a little bite of summer sunshine. If you haven’t tried it yet, trust us: your taste buds are in for a treat!

Q: What not to do when making muffins?

1. Not lining or greasing the pan. 2. Overmixing the batter. This will make them more dense instead of light, soft and airy. 3. Under-baking or overbaking the Muffins. 4. Leaving the Muffins to cool in the pan. Cool them on a wire rack instead. 5. Overfilling the Muffin cups.

Q: Are muffins better with butter or oil?

Why choose when you can have the best of both worlds? Butter brings rich flavour while oil keeps muffins extra moist and tender. Together they’re a dream team for muffins that are both delicious and perfectly soft. If you’re all about flavour then go for butter; if moisture is your goal, oil wins. Or do both, you won’t regret it!

Q: How do I keep blueberries from sinking in muffin batter?

Toss Blueberries in a light coating of flour before adding to batter. This prevents them from sinking and distributes them evenly throughout the Muffins.

Q: Can I use frozen blueberries instead of fresh?

Yes but don’t thaw them first. Add frozen blueberries directly to the batter and reduce the mixing time to prevent colour bleeding.

Vish G

April 26, 2025

Who knew muffins could be this magical? These Lemon and Blueberry muffins with a zesty glaze are like little bites of happiness, soft and moist bursting with juicy blueberries topped with a lemony glaze that’s the perfect mix of sweet and tart. Whether you’re a morning muffin lover or just in the mood for a yummy treat that tastes like it came from a fancy café, this recipe has your name all over it. Bonus: your kitchen will smell amazing!

PREP TIME

18 MIN

COOK TIME

22 MIN

SERVINGS

Ingredients

2 Large Eggs (room temperature)
1 cup Granulated Sugar
1 cup Greek Yogurt or Sour Cream
60g Melted Butter (unsalted)
60ml Neutral Vegetable Oil
1 tsp Vanilla extract
2 cups All Purpose Flour
2 tsp Baking powder
2 tsp Organic Lemon zest (from 1 large Lemon)
2 tbsp Lemon juice
1 and 1/2 cups fresh Blueberries (washed and dried)
1/4 tsp Sea Salt
Lemon Glaze Ingredients
1 cup powdered Sugar
1 and 1/2 tbsp fresh Lemon juice
1/2 tsp Organic Lemon zest

Instructions

Let’s preheat your oven to 375°F (190°C). Line a 12 cup muffin tin with paper liners or lightly grease it to prevent sticking.
Melt the butter In a pan and let it cool before adding it in with the eggs to prevent them from cooking in the muffin mixture. In a large mixing bowl, whisk together the eggs and sugar until light and frothy. Add the Greek yogurt (or sour cream), melted butter (or butter-oil mix), vanilla extract, lemon zest and lemon juice. Whisk until smooth and fully combined but don’t overmix.
In a separate bowl, sift together the flour, baking powder and sea salt. This ensures the dry ingredients are evenly distributed and helps avoid any lumps.
Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon. Add the dry ingredients in 1/3 at a time and mix just until combined, overmixing can make the muffins dense. The batter will be thick.
Toss the washed and dried blueberries with a little Flour in a bowl. Then gently fold in the blueberries using a spatula. Be careful not to crush the berries as this can make the batter too wet and streaky. Coating them with some flour or cornstarch will help prevent them from sinking or bleeding in the muffins.
Evenly distribute the batter into the prepared muffin cups, filling each about ¾ full. This will help them bake evenly and rise nicely.
Place the muffin tin in the oven and bake at 400 °F or 200 °C for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown. Let the muffins cool in the tin for about 5 minutes then transfer them to a wire rack to cool completely.
If you’d like to glaze your muffins you’ll need to make sure they have cooled to room temperature or barely warm. Mix together 1 cup powdered sugar with 2–3 tablespoons of lemon juice to create a smooth glaze. Drizzle it over the cooled muffins for an extra zesty kick.