The Best Lemon-Blueberry Muffins
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This is the best lemon-blueberry muffin recipe: sugar-crusted, lemony crumb, loaded with blueberries: what’s not to love? This is a long-time family favorite recipe and always a crowd-pleaser.
Last Sunday morning while purchasing eggs at the San Clemente farmers’ market, I spotted a flat of blueberries and blackberries I couldn’t resist purchasing. This lemon-blueberry muffin recipe, the best I’ve ever tasted, was on the brain.
The recipe comes from my mother via my aunt via The New York Times. A few notes:
- Make the muffins in a 6-well jumbo muffin pan. (Though, update 2020: a 12-well muffin pan works great, too.)
- Ensure your butter is at room temperature. It will make the creaming process go swiftly and smoothly.
- Don’t skimp on the sugar dusting before baking. It creates an irresistible crusty topping. Turbinado and demerera sugar are great here, too.
- Fresh blueberries are best, but you truly can make this year-round with frozen blueberries — no need to thaw first.
I have safely filed this lemon-blueberry muffin recipe in my search-no-further-for-that-ultimate-recipe folder. I hope you approve. And if you love the lemon-blueberry combo, you must try this lemon-blueberry Dutch baby and these lemon-blueberry scones and this lemon-blueberry quick bread.
PS: Buttermilk Blueberry Breakfast Cake
More Delicious Muffin Recipes
- Apple Orchard Muffins
- The Best Bran Muffins Ever
- Oatmeal Breakfast Muffins
- Coffeecake Muffins with Streusel
- Millet Muffins
All the muffin recipes right here → Muffins
Here’s the play-by-play: Gather your ingredients.
Zest a lemon over 1 stick (8 tablespoons butter).
Cream it with a cup of sugar until light and fluffy. Add an egg and some vanilla, and beat again.
Add dry ingredients alternately with milk, and beat until creamy.
Fold in the blueberries with a spatula.
Transfer batter to a jumbo 6-cup or standard 12-cup muffin pan.
Bake until the tops are golden.
Let cool for about 10 minutes before serving …
… with butter.
Is there anything better??
The original recipe calls for baking the muffins in a jumbo muffin tin, which I have to say is really fun. But, a 12-cup muffin tin may be more practical if you are entertaining for a larger crowd. Here are a few images of the jumbo muffins:
PrintThe Best Lemon-Blueberry Muffins
- Total Time: 52 minutes
- Yield: 6 or 12 muffins
Description
Adapted from The New York Times
This is a long-time favorite recipe. The original recipe calls for making the muffins in a 6-cup jumbo muffin tin, which is especially fun, but which maybe isn’t the most practical if you are feeding a small crowd. A 12-cup muffin tin works beautifully.
Salt: If using table salt or Morton kosher salt, use 3/4 teaspoon. If you are sensitive to salt altogether, use 1/2 teaspoon salt.
Ingredients
- ½ cup unsalted butter, room temperature
- zest of 1 lemon
- 1 cup + 1 tablespoon sugar
- 1 egg, room temperature
- 1 teaspoon vanilla
- 2 cups (256 g) all-purpose or cake flour
- 2 teaspoons baking powder
- 1½ teaspoon Diamond Crystal kosher salt, see notes above
- 2 cups fresh blueberries
- ½ cup milk or buttermilk
Instructions
- Heat the oven to 375ºF. Cream butter with lemon zest and 1 cup of the sugar until light and fluffy.
- Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour; then whisk together the remaining flour, baking powder, and salt.
- Add the flour mixture to the batter a little at a time, alternating with the milk. Fold in the blueberries. Note: Batter will be thick. This is OK.
- Grease a jumbo muffin tin (or a 12-cup muffin tin… though the jumbo is really fun) with butter or coat with non-stick spray. Distribute batter among muffin cups. Sprinkle batter with remaining tablespoon of sugar. Bake for 30 minutes (or less if using a 12-cup muffin tin). Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. Let muffins cool in pan for about 7 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
This post may contain affiliate links. Please read my disclosure policy.
662 Comments on “The Best Lemon-Blueberry Muffins”
Just made these beautiful muffins with my 3 granddaughters – off school for the day. They’re really delicious and look great too. Used soya milk and used the juice of 1/2 a lemon in the soya milk to make it buttermilk
Yum!😋
I have a lovely picture of the muffins but can’t figure out how to add it to my review 😂
Great to hear, Jan! Thanks so much for writing and sharing your notes. I wish commenters could upload photos… unfortunately I don’t have that functionality just yet.
Can I use buckwheat flour?
I worry they’ll be very crumbly and possibly gummy, too, if you do bc buckwheat flour doesn’t have any gluten. Are you trying to make them gluten free or are you looking for a recipe to use up some of your buckwheat flour?
Alex, I am reading several of these many comments re flour. I believe you noted on one not to use bleached ap flour. So unbleached ap flour vs cake flour (which I think is always bleached) I wonder how the results differ and which is the preferred method. Thank you.
Hi! And yes, I generally don’t advise using bleached flour for anything unless you’re trying to create a very specific dish that calls for bleached flour. I think cake flour might make for a lighter crumb, but the crumb here is very light if you use ap flour — I honestly can’t really imagine it being any lighter. Hope that helps!
Tried this recipe this afternoon and definitely will be making these again. Easy to make with a hand mixer. I did use 1.5 tsp of regular salt and should have listened to the recipe note about only doing 3/4 tsp. They ended up notably salty but I like my desserts sweet and salty so no issues here I’ll eat them all but for others who probably want sweet muffins just do the 3/4 tsp. Made the 12 regular size and cooked about 32 mins but I think it was because I had to use frozen blueberries and the batter was a bit more wet. Great recipe, relatively quick, will eat them all 5/5
Made these muffins over the weekend and this recipe is definitely a keeper. They were the best Lemon Blueberry muffins I’ve baked in a long time. I didn’t have coarse sugar for the top but granulated did the job. I have several bags of cranberries in the freezer and I am going to use the base recipe and switch out the blueberries for cranberries and orange for the lemon. Hoping they will turn out as good as the blueberry. Thanks Ali for sharing a great recipe!
How long will they last? Or how should I storage them?