Craving Light and Fresh Treats? Try These Easy Lemon Blueberry Muffins!
Do you find yourself longing for a light and refreshing treat as the weather warms up? What if I told you that you could whip up a batch of bakery-style Lemon Blueberry Muffins in just one bowl with no fancy equipment?
Imagine biting into a soft, moist muffin bursting with fresh blueberries and a hint of lemon – sounds irresistible, right? Whether you’re a seasoned baker or a kitchen newbie, this simple, no-fuss recipe is perfect for you. Inspired by my favorite college snack and a twist on my popular Starbucks Lemon Loaf Cake, these muffins are sure to bring a burst of sunshine to your day.
Curious about what makes these muffins so special? Wondering how you can make them even if you don’t have a lot of time or fancy tools? Eager to discover the secret to their tender, fluffy texture? Keep reading to find out how you can bake these delightful treats and bring a bit of joy to your kitchen!
The Story Behind These Lemon Blueberry Muffins
Love blueberry muffins? So do I! During my undergrad days, blueberry muffins from the Munchie Marts were the perfect afternoon snack. Yet, I never made them myself – until now. Inspired by my Starbucks copycat Lemon Loaf Cake recipe, which is incredibly simple, moist, and bursting with lemon, I received so much love on Instagram and TikTok that I knew I had to create something even more satisfying.
I kept the recipe no-fuss, tastier, and more moist. Instead of just butter, I swapped to a mixture of butter and oil, which tastes better and keeps the muffins softened. I opted for melted butter instead of softened, removing the need for creaming and resulting in a tender crumb. Replacing all-purpose flour with cake flour gives a lighter texture. Inspiration struck to transform the loaf cake into muffins – they’re cuter, quicker to bake, and don’t require much structural integrity. Adding blueberries to the mix was the final touch, resulting in the delightful muffins in front of you 😉.
Easy Lemon Blueberry Muffins Recipe (One-Bowl)
For those days when chocolate cravings are overtaken by a desire for something fresh and light, this Lemon Blueberry Muffins recipe is perfect. This easy, one-bowl recipe yields delicious, tender, and moist bakery-style lemon blueberry muffins that are ideal for spring and warmer days.
Ingredients
To make these delicious muffins, you’ll need the following ingredients:
- Granulated Sugar: White sugar or caster sugar, kept on the lighter side to avoid overly sweet muffins. If your blueberries are more sour, increase the sugar quantity.
- Lemon Zest: Provides a lovely lemony aroma. For a more pronounced flavor, add 2 tablespoons of lemon juice to the batter.
- Melted Butter: Makes mixing easy without an electric mixer.
- Oil: Keeps the muffins moist longer. Use neutral options like canola, vegetable, or avocado oil.
- Eggs: Ideally at room temperature, but cold eggs will work since the butter is melted.
- Vanilla Extract (Optional): Adds flavor, but you can skip it to let the lemon shine.
- Cake Flour: Lower in protein than all-purpose flour, making for a tender muffin. You can make your own by mixing all-purpose flour with cornstarch (see FAQs).
- Baking Powder and Baking Soda: Help the muffins rise beautifully.
- Salt: Enhances the flavor.
- Sour Cream: Adds richness and reacts with baking soda for a perfect texture. You can make your own if needed (see FAQs).
- Fresh Blueberries: Sweeter is better. Adjust the quantity based on your preference.
- Cinnamon Sugar: Sprinkled on top for a crispy texture. You can also use turbinado sugar.
How to Make These Lemon Blueberry Muffins
Follow this no-fuss, one-bowl method to make these muffins:
- Preheat the Oven: Set to 375°F (conventional). Prepare a muffin tray by brushing butter into 8 cups and adding liners if desired.
- Prepare the Lemon Sugar: In a large clean bowl, massage the lemon zest into the sugar. This brings out the lemon extracts and creates a beautiful lemony scent.
- Combine Wet Ingredients: Add melted butter, oil, and vanilla (if using) to the sugar. Use a hand whisk to mix for 1 minute. The mixture will still be grainy – that’s okay.
- Incorporate the Eggs: Add the eggs one at a time, whisking rigorously for another minute. This helps aerate the batter and dissolve the sugars. Don’t worry if some sugar remains undissolved.
- Add Dry Ingredients: Sift in the cake flour (or all-purpose flour and cornstarch), baking powder, baking soda, and salt. Gently fold with a rubber spatula until combined. The batter will be thick – don’t overmix.
- Fold in the Sour Cream: Mix until the batter becomes pourable.
- Start with a Batter Layer: Place a tablespoon of batter into each muffin cup to form the bottom and prevent blueberries from sinking and sticking.
- Add Blueberries: Fold them in gently. This step can be fun – unless you have a phobia of circular things!
- Fill the Cups: Fill the muffin cups all the way. I made 8 muffins, but you might get a different number based on how large you want them. Filling the cups almost to the top gives nice domed tops.
- Top with Cinnamon Sugar: Sprinkle generously for a lovely texture. Alternatively, you can use a proper crumble or turbinado sugar.
- Bake: Bake for about 25 minutes until golden brown and a toothpick inserted in the center comes out with moist crumbs.
- Enjoy!: Dive right in and savor your delicious muffins.
Tips for Perfect Muffins
- Alternate Muffin Cups: If possible, use every other cup in the tray to ensure even heat distribution and rise.
- Adjust Sweetness: Feel free to tweak the sugar level based on your taste and the sweetness of your blueberries.
- Storage: Store muffins in an airtight container at room temperature for 1-2 days or in the fridge for up to a week.
Substitutions
Here are answers to some common substitution questions:
- Cake Flour: Replace with a mixture of 1.5 cups all-purpose flour and ¼ cup cornstarch if you don’t have cake flour.
- Sour Cream: Make your own by mixing 1 cup heavy cream, 1 tablespoon lemon juice, and ¼ cup. Let it sit at room temperature for a day in an airtight container. Alternatively, use a mix of heavy cream and yogurt, but note that the muffins will have a yogurt-like flavor.
Variations
This recipe is a great base for experimenting with different flavors:
- Different Berries: Replace blueberries with raspberries, blackberries, or other berries of choice.
- Crumble Topping: Swap cinnamon sugar for a brown sugar crumble for a different texture.
- Lemon Poppy Seed: Omit blueberries and add lemon juice and poppy seeds.
- Lemon Glaze: Top with a lemon glaze instead of cinnamon sugar for extra zing.
Equipment Needed
No fancy equipment needed! Just these essentials:
- Measuring Cups or Kitchen Scale: For accurate measurements.
- Large Mixing Bowl: Preferably glass.
- Hand Whisk: For mixing ingredients.
- Rubber Spatula: Ideal for gentle folding.
- Muffin Tray: Standard size; this recipe uses an 8-cup tray.
Storage
Store your muffins in an airtight container at room temperature for 1-2 days or in the fridge for up to a week.
Frequently Asked Questions
1. How can I substitute cake flour?
You can make your own cake flour by mixing 1 cup of all-purpose flour with 2 tablespoons removed and replacing it with 2 tablespoons of cornstarch. For this recipe, replace 1 ¾ cups of cake flour with 1.5 cups all-purpose flour and ¼ cup cornstarch.
2. What can I substitute for sour cream?
Make your own sour cream by combining 1 cup of heavy cream with 1 tablespoon of lemon juice and ¼ cup, and letting it sit at room temperature in an airtight container for 1 day. This yields 1 ¼ cups of sour cream, and you’ll use ¾ cup in the recipe. Alternatively, use a mixture of heavy cream and yogurt.
3. Can blueberry muffins be frozen?
Yes! Once the muffins are at room temperature, wrap them individually in cling wrap and freeze. They’ll last for months and can be thawed overnight in the fridge. They taste best at room temperature.
4. How do I know when the muffins are done?
Look for a golden crust on top. Insert a toothpick into the center; it should come out with moist crumbs attached.
Easy Lemon Blueberry Muffins Recipe (One-Bowl)
“Enjoy moist and tender Lemon Blueberry Muffins with this simple recipe. Bursting with fresh blueberries and tangy lemon zest, these muffins are perfect for breakfast or a sweet treat any time of day!”
Ingredients
1 ½ cups all-purpose flour
½ cup granulated sugar
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, melted and cooled
½ cup sour cream
2 large eggs
1 teaspoon vanilla extract
Zest of 1 lemon
1 tablespoon fresh lemon juice
1 cup fresh or frozen blueberries
Directions
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease the muffin cups.
- In a large bowl, whisk together the melted butter, sugar, eggs, vanilla extract, lemon zest, and lemon juice until well combined.
- Add the sour cream and mix until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; the batter should be lumpy.
- Gently fold in the blueberries until evenly distributed throughout the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
- Optional: sprinkle a little granulated sugar on top of each muffin for a crispy top.
- Bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Serve warm or at room temperature. Enjoy your delicious homemade Lemon Blueberry Muffins!
Notes
- These muffins are perfect for breakfast, brunch, or as a delightful snack any time of the day. The combination of tangy lemon zest, juicy blueberries, and moist cake-like texture will surely make them a favorite!