These Blueberry Lemon Cake Muffins are like little bites of sunshine! They’re fluffy and packed with juicy blueberries, giving you a tasty burst with every bite.
Plus, the zingy lemon makes them super refreshing. I like to enjoy them warm with my morning coffee—best way to kick off the day, right?
Key Ingredients & Substitutions
All-purpose flour: The foundation of these muffins, giving them structure. If you’re gluten-free, consider using a 1:1 gluten-free flour blend.
Sour cream or yogurt: This adds moisture and tang. You can swap it for buttermilk or even a plant-based yogurt for a dairy-free version.
Blueberries: Fresh are best for flavor and texture. However, frozen blueberries work well too; just make sure they’re thawed and drained to avoid excess moisture.
Butter: Unsalted is preferred, but if you only have salted, just reduce the added salt in the recipe by a pinch.
Lemon zest and juice: They give a bright fresh taste. If you’re in a pinch, bottled lemon juice can work, but fresh is always better for flavor.
How Can I Fold in Blueberries Without Crushing Them?
Folding blueberries gently is key to keeping them intact and your muffins beautiful. Here’s how to do it right:
- Use a rubber spatula to add blueberries to the muffin batter—avoid using a whisk.
- Gently lift the batter from the bottom, folding it over the blueberries. Turn the bowl as you go to ensure even distribution.
- Be careful not to over-mix; you just want to incorporate the blueberries without breaking them.
With these tips, your muffins will be dotted with vibrant blueberries in every bite! Enjoy baking!
Blueberry Lemon Cake Muffins
Ingredients You’ll Need:
For the Muffins:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream or plain yogurt
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
- 1 1/2 cups fresh blueberries (can be frozen, thawed and drained)
For the Glazing:
- 1 cup powdered sugar
- 1-2 tablespoons fresh lemon juice
Optional Topping:
- Coarse sugar or lemon zest for sprinkling
Time Needed:
This delicious recipe takes about 15 minutes to prepare and 20-25 minutes to bake, for a total of around 40-45 minutes. Plus, you’ll need a little time to cool before drizzling on the glaze. Perfect for morning treats or afternoon snacks!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures your muffins will bake evenly. Line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This creates a well-blended mixture that will help your muffins rise perfectly. Set it aside for later.
3. Cream Butter and Sugar:
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy. This step is essential for getting your muffins to have a lovely texture.
4. Add Eggs and Flavorings:
Beat in the eggs one at a time, ensuring they’re fully incorporated. Then, stir in the vanilla extract, lemon zest, and lemon juice to infuse your muffins with a fresh flavor boost. Yum!
5. Combine Wet and Dry Ingredients:
Now, alternately add the flour mixture and sour cream to your wet ingredients. Start and end with the flour mixture. Mix gently until just combined—overmixing can lead to tough muffins!
6. Fold in the Blueberries:
Gently fold in the blueberries with a spatula, taking care not to crush them. This step makes sure you’ll have sweet pockets of blueberries in every bite!
7. Fill the Muffin Cups:
Divide your batter evenly among the muffin cups, filling each about 3/4 full. If desired, sprinkle some coarse sugar or extra lemon zest on top for a nice finish.
8. Bake:
Place the muffin tin in the preheated oven and bake for 20-25 minutes. Your muffins are ready when a toothpick inserted into the center comes out clean.
9. Cool the Muffins:
Let your muffins cool in the pan for about 5 minutes, then carefully transfer them to a wire rack to cool completely. This helps maintain their fluffy texture.
10. Make the Glaze:
While the muffins cool, whisk together powdered sugar and lemon juice until you achieve a smooth and drizzling consistency.
11. Drizzle and Serve:
Once the muffins are cooled, drizzle the glaze over the tops and let it set for a few minutes before enjoying your delightful Blueberry Lemon Cake Muffins!
Enjoy the moist, lemony crumb with bursts of juicy blueberries in every bite!
Can I Use Frozen Blueberries Instead of Fresh?
Yes, frozen blueberries can be used! Just make sure to thaw and drain them beforehand to avoid excess moisture in your batter. Fold them in gently to prevent them from breaking apart.
Can I Make These Muffins Ahead of Time?
Absolutely! You can prepare the muffin batter the night before and store it in the fridge. Just give it a quick stir before baking, but avoid overmixing. Baked muffins can also be stored in an airtight container for up to 3 days.
How Can I Add More Lemon Flavor?
If you love lemon, you can increase the lemon zest to 1.5 tablespoons and add an extra tablespoon of lemon juice. Additionally, consider adding a teaspoon of lemon extract for an intensified flavor!
What’s the Best Way to Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap them well and freeze for up to 3 months. Thaw at room temperature and enjoy!