These Lemon Blueberry Muffins bake up super moist and have a wonderfully fresh lemon flavor. They're filled with plump blueberries then sprinkled with a crunchy topping of pecans and plenty of sweet crumbs. Just 20 minutes prep time then pop them in the oven for a heavenly breakfast or a special afternoon snack.
Lemon Muffins with Blueberries
I love muffins in the morning! And one of my favorite muffins has got to be blueberry muffins. I love the way those sweet plump blueberries just burst in my mouth and add that additional layer of flavor to a basic muffin. However, I wanted to kick my regular muffins up a notch so, once I saw this Lemon Blueberry Muffin recipe from Renees Kitchen Adventures, I knew just what I wanted to do. Yep, I made these muffins into lemon muffins, whose tartness was the perfect complement to the sweet blueberries.
After all, lemons and blueberries are a match made in baking heaven. Just think Lemon Blueberry Cheesecake, Lemon Blueberry Doughnuts and even Lemon Blueberry Pancakes!
These muffins are super easy to make with just 20 minutes of prep before popping in the oven. These particular muffins are made with buttermilk to give them a nice rich, moist texture. Now, if you're like me, I don't often have buttermilk on hand, except when I'm in the mood to make my crispy Belgian waffles, so I've learned to substitute. I read an article on Crazy for Crust that gave a number of substitutions that would work and why. In fact, I use her suggestion of 1 tablespoon lemon juice plus enough milk to make 1 cup all the time.
Tips for Making Bakery-Style, Fluffy Lemon Muffins with Blueberries
- You can use fresh or frozen blueberries. If using fresh blueberries, coat with a tablespoon of flour. This will prevent the blueberries from sinking to the bottom of the muffins. If using frozen, use them while they are still frozen. waiting and using them when thawed will make your muffins blue.
- Why add oil to the batter? The oil addition will make your muffins come out much more tender and moist.
- These muffins can be made a bit healthier by subbing in whole wheat flour for the all-purpose flour, however the texture will be slightly different, more dense. I would recommend using a half and half combination to keep the consistency the same.
- Don't like blueberries? No problem! Swap out for your favorite berry such as strawberries or even sub in pieces of mango or peaches.
- Do these muffins freeze well? Absolutely! Just wait for them to cool then place in ziploc freezer baggie and freeze. They will keep up to 3 months in the freezer.
How To Make Lemon Blueberry Muffins with Buttermilk
How to Make Streusel Topping
- In a small bowl, mix together pecans, brown sugar, flour and salt. (photo 1)
- Add melted butter. (photo 2)
- Using a fork or your finger, mix until it resembles small crumbs. Set aside. (photo 3)
How to Make Lemon Blueberry Batter
- Combine flour, sugar, baking powder, cinnamon and salt in a large bowl. (photo 1)
- Gather liquid ingredients. (photo 2)
- Place buttermilk in medium bowl and add oil. (photo 3)
- Stir in eggs, lemon zest, lemon juice and extract. (photo 4)
- Add liquid mixture to dry mixture. Mix until just combined. (photo 5)
- Fold in blueberries. (photo 6)
- Divide mixture between 12 muffin cups. They will be full. Sprinkle streusel mixture on top. Sprinkle streusel mixture on top.
- Ready to bake at 400 degrees for 18-20 minutes. Let cool on wire rack for 10 minutes then remove to wire rack to cool completely.
These muffins make a delicious breakfast or coffee break snack. The best part, they came out so good that they got a thumbs up from the hubby. And, believe me, that's saying a lot! For convenience and a quick breakfast, I freeze mine and take them out as I want them. Just pop one in the microwave for 30 seconds and voila! one hot fresh bakery muffin that has a deliciously sweet crunchy top, a pop of lemon flavor and a whole lot of blueberry taste. See ya! Gotta go get me one of those muffins ASAP!
More Muffins for the Muffin-Lover in You
Espresso Chocolate Chip Muffins - are bakery-style muffins with a smooth espresso flavor that combines combines perfectly with the sweet chocolate chips. Perfect breakfast or afternoon snack for all coffee lovers.
Lemon Poppy Seed Muffins - are moist, dense muffins with a little bit of tart, a little bit of sweet and ready in 30 minutes.
Peach Almond Oatmeal Muffins - are packed full of oatmeal, peaches & almonds for a healthy breakfast on-the-go.
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LEMON BLUEBERRY MUFFINS with STRUESEL TOPPING
Ingredients
Streusel Topping
- ¼ cup chopped pecans
- 2 Tablespoons all-purpose flour
- 2 Tablespoon brown sugar
- ⅛ teaspoon salt
- 1 Tablespoon unsalted butter, melted
Muffin Batter
- 2 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon lemon zest
- 2 Tablespoons lemon juice
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen blueberries (if using fresh toss with 1 tablespoon flour)
Instructions
- Preheat oven to 400 degrees. Place paper liners in muffin tins.
- In a small bowl, mix all streusel ingredients together until mixture resembles small crumbs. Set aside.
- Combine flour, sugar, baking powder, cinnamon and salt in a large bowl.
- In another bowl, mix all remaining ingredients except for blueberries. Add this liquid mixture to dry mixture. Mix until just combined.
- Fold in blueberries.
- Divide mixture between 12 muffin cups. They will be full. Sprinkle streusel mixture on top.
- Sprinkle streusel mixture on top.
- Bake 18-20 minutes or until toothpick inserted in center comes out clean. Let cool on wire rack for 10 minutes then remove to wire rack to cool completely. (if you can wait that long)
Notes
Tips for Making Bakery-Style, Fluffy Lemon Muffins with Blueberries
- You can use fresh or frozen blueberries. If using fresh blueberries, coat with a tablespoon of flour. This will prevent the blueberries from sinking to the bottom of the muffins. If using frozen, use them while they are still frozen. waiting and using them when thawed will make your muffins blue.
- Why add oil to the batter? The oil addition will make your muffins come out much more tender and moist.
- These muffins can be made a bit healthier by subbing in whole wheat flour for the all-purpose flour, however the texture will be slightly different, more dense. I would recommend using a half and half combination to keep the consistency the same.
- Don't like blueberries? No problem! Swap out for your favorite berry such as strawberries or even sub in pieces of mango or peaches.
- Do these muffins freeze well? Absolutely! Just wait for them to cool then place in ziploc freezer baggie and freeze. They will keep up to 3 months in the freezer.
Nutrition
This post has been updated with a a moister, richer recipe with easy to follow instructions and a few tips and tricks. It was first published on September 14, 2015.
