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Blueberry Lemon Muffins!!!

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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 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!

This blueberry lemon muffin is probably the best I’ve ever had. After making them, I had to share the recipe with you. They are perfectly golden brown on top, and super moist and deliciously flavorful inside.

It is pointless to go back to a regular blueberry muffin. The muffin gets a bright, fresh flavor from the addition of the lemon zest. The muffins are also enriched with lemon zest, which adds just a touch of color.

Ingredients

1 ½ cups blueberries, fresh or frozen
2 cups, plus 3 tbsp flour, divided
1 ½ tsp baking powder
½ tsp salt
½ cup butter, unsalted and room temperature
2 eggs
1 cup sugar
1 tbsp lemon extract
7 tbsp milk
1 tbsp lemon zest

Streusel:

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¼ cup sugar
2 tbsp flour
¼ cup brown sugar
2 tbsp melted butter

Instructions

Preheat the oven to 350*

Place paper muffin cups in a muffin pan

Mix the streusel topping together in a small bowl

In another small bowl, combine the blueberries with 2 tbsp flour, toss until the blueberries are coated, Remove with a slotted spoon to shake off excess flour.

In a medium bowl mix together the flour, baking powder and salt

In the large bowl, mix together the butter and sugar until fluffy, then add the eggs, vanilla, milk, lemon extract and the lemon zest.

Using an electric mixer, combine well

Fold in the flour until just mixed together

Gently fold in the blueberries

Fill each muffin cup ⅔ full

Sprinkle each muffin with about 1 tbsp of streusel topping

Bake for 20 to 25 minutes, until the tops are golden brown

Test with a toothpick in the center, if it comes out clean they are done.

Allow to cool for a few minutes before removing and placing on a cooling rack

Serve immediately, or store covered tightly on the counter

Enjoy!

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