These lemon blueberry muffins are super moist and bursting with fresh blueberries. Lemon juice and lemon zest are added to create a bold flavor that pairs perfectly with these blueberry muffins.
These lemon blueberry muffins are bursting with fresh blueberries and zesty lemon flavor. They’re also incredibly moist and topped with a crunchy crumble topping with extra lemon zest. With how easy these are to make, you can have a fresh batch of warm muffins in no time!
Ingredients you’ll need
Flour-I use a combination of regular flour and almond flour, but you could use a 1-1 gluten-free flour blend to make these muffins gluten-free!
Baking powder-To help the muffins rise.
Spices & salt-I like to use a mix of cinnamon, nutmeg and salt in these muffins.
Blueberries-Ripe ones! The riper they are the sweeter they’ll be and the more tasty these muffins will turn out.
Eggs-two large eggs, room temperature.
Granulated Sugar-This recipe uses regular sugar to sweeten. You could substitute with coconut sugar.
Unsalted Butter -I like to use high quality butter, but you can also use any other type of neutral tasting oil or ghee.
Vanilla extract-for flavor.
Lemons-for brightness and to help rise!
Greek yogurt - for moistness!
How to store
Counter/Fridge: Make sure the muffins are cooled completely before storing. Store leftovers in a sealed container on the countertop or in the fridge for 5 days. If you like your muffins slightly warmed, pop them in the oven for a couple minutes before eating.
Freezer: Store leftover muffins in a freezer-safe ziplock bag for up to 2 months. Defrost naturally on the countertop or in the microwave on the defrost setting. I find it’s best to warm up the muffins in the oven for a few minutes before eating if they have been frozen.
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Lemon Blueberry Muffins
Ingredients
1/2 cup room temperature unsalted butter or ghee
2 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup plain greek yogurt, room temperature
2 cups all-purpose flour
1/2 cup almond flour
1.5 teaspoons baking powder
1/2 teaspoon kosher salt
Zest and juice of 1 lemon
2 - 2.5 cups blueberries
Instructions
Using a hand mixer, whip the softened butter and granulated sugar together until creamy, about 2-3 minutes. Add the eggs and beat until combined. Next, add the vanilla, greek yogurt, lemon zest and lemon juice and mix to combine.
In a separate bowl, whisk together the AP flour, almond flour, baking powder, and salt. Fold the dry flour mixture into the wet mixture in 3 batches. Gently fold in the blueberries. Cover the bowl and let sit for 30 mins to an hour at room temperature.
Preheat the oven to 400 F. Spray the muffin tin with baking spray (you can also use muffin liners!). Fill each muffin tin with 1/3 cup batter. Sprinkle all of the muffins with a dusting of turbinado sugar (optional).
Bake the muffins for 15-20 minutes or until lightly browned on the edges. Let cool and enjoy!
Notes
Ingredients
1/2 cup room temperature unsalted butter or ghee
2 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup plain greek yogurt, room temperature
2 cups all-purpose flour
1/2 cup almond flour
1.5 teaspoons baking powder
1/2 teaspoon kosher salt
Zest and juice of 1 lemon
2 - 2.5 cups blueberries
Instructions
Using a hand mixer, whip the softened butter and granulated sugar together until creamy, about 2-3 minutes. Add the eggs and beat until combined. Next, add the vanilla, greek yogurt, lemon zest and lemon juice and mix to combine.
In a separate bowl, whisk together the AP flour, almond flour, baking powder, and salt. Fold the dry flour mixture into the wet mixture in 3 batches. Gently fold in the blueberries. Cover the bowl and let sit for 30 mins to an hour at room temperature.
Preheat the oven to 400 F. Spray the muffin tin with baking spray (you can also use muffin liners!). Fill each muffin tin with 1/3 cup batter. Sprinkle all of the muffins with a dusting of turbinado sugar (optional).
Bake the muffins for 15-20 minutes or until lightly browned on the edges. Let cool and enjoy!
Lemon Blueberry Muffins
Ingredients
1/2 cup room temperature unsalted butter or ghee
2 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup plain greek yogurt, room temperature
2 cups all-purpose flour
1/2 cup almond flour
1.5 teaspoons baking powder
1/2 teaspoon kosher salt
Zest and juice of 1 lemon
2 - 2.5 cups blueberries
Instructions
Using a hand mixer, whip the softened butter and granulated sugar together until creamy, about 2-3 minutes. Add the eggs and beat until combined. Next, add the vanilla, greek yogurt, lemon zest and lemon juice and mix to combine.
In a separate bowl, whisk together the AP flour, almond flour, baking powder, and salt. Fold the dry flour mixture into the wet mixture in 3 batches. Gently fold in the blueberries. Cover the bowl and let sit for 30 mins to an hour at room temperature.
Preheat the oven to 400 F. Spray the muffin tin with baking spray (you can also use muffin liners!). Fill each muffin tin with 1/3 cup batter. Sprinkle all of the muffins with a dusting of turbinado sugar (optional).
Bake the muffins for 15-20 minutes or until lightly browned on the edges. Let cool and enjoy!
