Lemon Blueberry Muffins are a vibrant treat that marry the tangy zest of lemon with the sweet juiciness of blueberries. These delightful muffins boast a light and fluffy texture, perfect for starting the day or as a mid-afternoon snack. Without the added streusel, these muffins remain simple yet elegant, finished with a sprinkle of turbinado sugar for a delightful crunch and a sparkly appearance.
Why You’ll Love This Recipe
These Lemon Blueberry Muffins are a joy to make and even more enjoyable to eat. The combination of lemon and blueberries offers a refreshing burst of flavor, while the turbinado sugar topping provides a lovely crunch that contrasts the soft muffin texture. Easy to prepare with pantry staples, this recipe is foolproof and delivers consistent results, making it a reliable go-to for delicious, homemade muffins.
Expert Tips and Tricks
- Do Not Overmix: Mix the batter until just combined to ensure the muffins stay soft and airy.
- Fresh Ingredients: Use fresh lemon zest and blueberries for the most vibrant flavor.
- Even Sizes: Use an ice cream scoop to fill muffin cups evenly for uniform baking.
- Turbinado Topping: Sprinkle turbinado sugar liberally on top before baking for a crunchy, sweet crust.
- Prevent Berry Bleeding: If using frozen blueberries, toss them with a tablespoon of flour to prevent them from bleeding into the batter.
Recipe Variations and Possible Substitutions
- Gluten-Free: Replace all-purpose flour with a gluten-free alternative to cater to those with gluten sensitivities.
- Vegan Friendly: Substitute the egg with a flax egg and use plant-based yogurt instead of sour cream.
- Sugar Alternatives: Swap turbinado sugar with coarse sugar or demerara sugar for similar textural benefits.
- Citrus Variations: Substitute lemon with orange or lime zest for a different citrus twist.
Serving and Pairing Suggestions
Serve Lemon Blueberry Muffins warm from the oven with a pat of butter or alongside a cup of tea or coffee. These muffins make a fantastic addition to a brunch spread or as a sweet treat in a packed lunch. Pair with a yogurt parfait or fresh fruit salad for a balanced, satisfying breakfast.
Storage and Reheating Tips
- Room Temperature Storage: Keep in an airtight container for up to 3 days.
- Freezing: Freeze muffins for up to 3 months and thaw at room temperature or warm slightly in the microwave.
- Refresh in Oven: To rejuvenate the crunchy sugar topping, briefly warm muffins in the oven at 300°F for a few minutes.
Recipe FAQs
- Can I make these muffins ahead of time? Yes, prepare the batter a day in advance and bake the next morning.
- How do I keep the muffins from drying out? Avoid overbaking and store in an airtight container.
- What makes turbinado sugar special? Turbinado sugar retains a molasses flavor and has larger crystals, giving a nice crunch.
Lemon Blueberry Muffins
Enjoy a delightful combination of tart lemon and sweet blueberries with these Lemon Blueberry Muffins. Topped with crunchy turbinado, these muffins are perfect for a quick breakfast or a delicious snack. Enjoy the burst of fresh, zesty flavors in every bite.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup sugar
- 4 tablespoons unsalted butter, melted
- 1 1/4 cups sour cream
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 1/2 cups fresh blueberries
- Turbinado sugar for topping [or confectioners sugar]
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat the egg with the sugar until light and fluffy. Mix in the melted butter, sour cream, lemon zest, and lemon juice until combined.
- Gently fold the dry ingredients into the wet ingredients until just combined. Then gently fold in the blueberries.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Generously sprinkle turbinado sugar over the top of each muffin.
- Bake for about 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 241Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 40mgSodium: 226mgCarbohydrates: 37gFiber: 1gSugar: 20gProtein: 3g
