Fruity and light, Blueberry Lemon Muffins are the perfect on-the-go breakfast, and they’re easier than you could imagine to make.
Blueberry Lemon Muffins
There’s certainly a time and a place for baking from a box, but this isn’t the time, and this isn’t the place. Why? Because these muffins are SO simple to make that you won’t need or want to use a box! Plus, they incorporate fresh fruit, which is just necessary to boost flavors of legitimate lemon and blueberry.
These are such a fun summertime breakfast for busy mornings when you’re just trying to get everyone fed quickly and out the door. (Been there!) Whip them up a day before, and then pop them in the microwave for a few seconds before applying a generous swipe of butter, and I’m telling you… You’ll forget about any stresses or worries from the upcoming day and feel like you’re in your own muffin paradise, at least for a few moments.
Do you make Blueberry Lemon Muffins with sour cream?
Some recipes for Blueberry Lemon Muffins do call for sour cream to lend a bit more tartness to go with the fruity flavors. That’s a great option if you want to use it, but I generally opt for plain yogurt instead because it has a similar texture and taste, but it’s just a tad lighter!
Are Blueberry Lemon Muffins healthy?
I sure think so! Of course, they have butter and flour and sugar, but they also have yogurt and plenty of fruit. And you can certainly make them with whole-wheat flour, if you prefer to get some whole grains in there — I’ve done so, and they’ve turned out perfect! It’s just all about balance really, isn’t it?
Can you make Blueberry Lemon Muffins gluten free?
You absolutely can make these muffins gluten free, and I love that idea! Make sure you just use a gluten free baking flour, and check that your baking powder is also a gluten free formula. Other than that, you’re good to go following the rest of the recipe as is!
Blueberry Lemon Muffins
- Prep Time: 10
- Cook Time: 28
- Total Time: 38 minutes
- Yield: 1 dozen 1x
Description
Fruity and light, Blueberry Lemon Muffins are the perfect on-the-go breakfast, and they’re easier than you could imagine to make.
Ingredients
- 3 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cup whole or low-fat plain yogurt
- 2 large eggs
- 1/4 cup lemon juice
- 2 tablespoons fresh lemon zest
- 1/2 cup butter (1 stick), melted and cooled
- 1 1/2 cups blueberries, (do not thaw if frozen)
Instructions
- Adjust the oven rack to the middle, and heat the oven to 375 degrees F. Grease a 12-cup muffin tin.
- In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together.
- In a small bowl (or a 2-cup glass measuring cup), whisk the yogurt, eggs, lemon juice, and lemon zest together until smooth.
- Gently fold the yogurt mixture into the flour mixture with a rubber spatula until just combined.
- Fold in the melted butter.
- Fold in the blueberries.
- Grease a 1/3-cup measuring cup, and use it to portion out the batter into each muffin cup.
- Bake until golden-brown and a toothpick inserted in the center comes out with just a few crumbs on it, about 24 to 28 minutes.
- Let the muffins cool in the tin for 5 minutes, and then flip them out onto a wire rack. Let them cool for 10 minutes before serving.
Notes
- I make these with all whole-wheat flour or half whole-wheat and half white often, and they turn out perfect. I recommend trying it!
- To prevent frozen blueberries from sinking to the bottom of the muffin and discoloring the batter, toss the frozen berries in 1 tablespoon of flour before folding them in the batter.
- Category: breakfast
- Method: baking
- Cuisine: muffins
Keywords: muffins, breakfast, blueberries, lemon,
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- Easy & Healthy Banana Muffins Made in the Blender
- Healthy Pumpkin Muffins
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- Maple Sweetened Healthy Banana Muffins (with or without chocolate chips)
- Blueberry Muffins with Crumb Topping
- Pumpkin Cornbread Muffins
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Fruity and light, Blueberry Lemon Muffins are the perfect on-the-go breakfast, and they’re easier than you could imagine to make.
I love blueberry and lemon together! These muffins look and sound so delicious with a cup of coffee ♥
★★★★★
I notice some of your recipes just have a print only button and some also have a link to ziplist. Just curious if there is a reason they don’t all have a link to ziplist?
I started using Ziplist in 2012 when I moved my blog from Blogger to WordPress, so any recipe before 2012 isn’t formatter with ziplist. One day I’ll go back and change them all… but it’s not too high on my to-do list 🙂 Sorry the others aren’t on there, but thanks for asking!
Awww. You are so kind Melissa. I hope you have fun with your family this summer too. Take good care.
Today was my 12 yr old daughters 1st day of summer vacation. We celebrated it together by baking these muffins. Since we share a love for all things blueberry/lemon flavored, we pumped up the lemon flavor by drizzling on a lemon glaze. These muffins have the perfect muffin texture and are bursting with delicious blueberry/lemon goodness. Thank you for sharing the great recipe.
Nicest. Comment. Ever! Thank you for the feedback and happy summer vacation to you both!!
My love language is words of affirmation- a little compliment or kind word goes a long way in my book!
ps- I love your fancy blog and am so proud of all you have done with it! Superwoman!
These muffins look amazing! So pretty 🙂 I’ve thought about reading the love languages book a million times, I think it would be a good thing to do.
I liked what I learned about myself from that book as much as I liked what it taught me about others. I’d do it 🙂