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Lemon Blueberry Muffins Recipe

Megan
Lemon blueberry muffins are soft, fluffy and moist muffins filled with bright and zesty lemon and juicy blueberries. These easy to make bakery style blueberry lemon muffins make the perfect breakfast treat.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 17 minutes
Resting Time 30 minutes
Total Time 1 hour 2 minutes
Course Breakfast
Cuisine American
Servings 12 muffins

Equipment

  • 2 mixing bowls
  • 1 citrus zester and juicer (or reamer)
  • 1 - 2 12 count muffin pan(s)
  • 12 cupcake liners

Ingredients
  

  • 2 cups (240 g) all purpose flour
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (200 g) granulated sugar
  • 3 tablespoons lemon zest about 3 large lemons
  • ½ cup (120 ml) neutral baking oil (olive oil, avocado, canola, vegetable, etc)
  • 2 large eggs, room temperature
  • ½ cup (120 g) greek yogurt, room temperature
  • ¼ cup (60 ml) freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • 2 cups fresh blueberries coated in 2 tablespoons flour

Instructions
 

  • In a mixing bowl, whisk the flour, baking powder and salt together until well combined.
    2 cups (240 g) all purpose flour, 2½ teaspoons baking powder, ½ teaspoon salt
  • In another bowl whisk the sugar and lemon zest together until well combined with a wet sand consistency. Whisk in the oil, eggs, yogurt, lemon juice and vanilla extract until well combined. 
    Stir the dry ingredients into the wet. Do not overmix. If you are using fresh blueberries, fold them in at this time. If using frozen blueberries, fold them in after the rest period.
    1 cup (200 g) granulated sugar, 3 tablespoons lemon zest , ½ cup (120 ml) neutral baking oil , 2 large eggs, room temperature, ½ cup (120 g) greek yogurt, room temperature, ¼ cup (60 ml) freshly squeezed lemon juice, 1 teaspoon vanilla extract , 2 cups fresh blueberries
  • Let the blueberry muffin batter rest at room temperature for 30 - 60 minutes.
    While the muffins rest, preheat the oven to 425 F (205 C). Line (2) 12 ct. muffin pans with cupcake liners. For bakery style blueberry muffins, alternate every other muffin cup in the pan.  
  • Use a 3 tablespoon sized cookie scoop to scoop the lemon and blueberry muffin batter into each of the muffin liners, alternating every other cup. 
    Bake the muffins at 425 F (205 C) for 5 minutes, then reduce the temperature to 350 (177 C) and bake an additional 12 - 14 minutes. Do not open the oven door to reduce the temperature. The muffins will bake for about 17 - 19 minutes total. The muffins are done when a toothpick inserted into the center comes about with a few moist crumbs or when a finger pressed gently into the center of the muffins quickly bounces back.
  • Cool the fluffy blueberry lemon yogurt muffins in the muffin pan for 5 - 10 minutes. Carefully remove the muffins to cool to room temperature and enjoy.

Notes

Store: Place the moist and fluffy lemon blueberry muffins in an airtight container for up to 3 days. Then transfer the muffins to the fridge for up to 3 more days.
See the Variations section of the blog post to top these lemon blueberry muffins with a crumb topping, lemon or vanilla glaze. 
Keyword Bakery Style Blueberry Lemon Muffins, Blueberry Lemon Muffins, Lemon Blueberry Muffins, Lemon Blueberry Muffins Recipe
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