Cake-Like Lemon Blueberry Muffins
These Cake-Like Lemon Blueberry Muffins are so soft and moist, bursting with juicy blueberries and a fresh lemon flavor. Not overly sweet and so super simple to make, these homemade blueberry muffins are always the best breakfast or treat.
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Why This Recipe is So Good
These cake-like lemon blueberry muffins are so soft and moist and taste just like this Lemon Blueberry Pound Cake Loaf with Lemon Glaze, but in muffin form. Both are always family-favorites.
Better than a bakery, these homemade lemon blueberry muffins are light, fruity, and make the best breakfast or brunch treat served with a hot cup of tea.
Recipe Ingredients
Lemon– The lemon is the star of the show. It adds such a bright citrus flavor that pairs perfectly with the blueberries. Use a Microplane to grate the lemon, as the zest pieces will be too large on a regular box grater. Here is the link to the one I use.
Frozen blueberries – Frozen berries make it so convenient to make these blueberries, no matter the season. There’s no need to thaw them first; just add them in frozen. If using fresh blueberries, give them a good rinse before adding them to the batter.
Whole milk – Add the lemon juice to the milk before adding it to the batter to make a simple homemade buttermilk.
Turbino sugar (optional) – Topping these blueberry muffins with turbinado sugar before baking is totally optional, but it gives the muffins a bakery-style look and a crunchy, sparkly top.
How To Make the Best Lemon Blueberry Muffins
Prep dry ingredients
In a medium-sized mixing bowl, mix together the dry ingredients – all-purpose flour, baking powder, and salt. Set aside.
Cream butter and sugar together until light and fluffy
In a large mixing bowl, cream together the butter, cane sugar, and lemon zest. It should have a pale yellow color and be light and fluffy, 2 – 3 minutes. Next, add the vanilla extract and eggs. Mix until combined.
Fold milk and flour into the creamed butter
Add the lemon juice to the milk. Add ⅓ of the flour mixture to the egg/sugar mixture. Mix, then add ⅓ of the milk mixture. Alternate between the milk and flour, ending on the flour. Gently fold in the frozen blueberries.
Fill each muffin cup most of the way with the batter. Sprinkle with turbinado sugar.
Bake muffins
Bake the lemon blueberry muffins until a toothpick inserted in the middle comes out clean and the tops look golden brown. Serve with a hot cup of tea. Enjoy!
Recipe Notes and Tips
What makes a lemon blueberry muffin light and fluffy? There are two things that I have found that make the most difference in creating light and fluffy muffins: The first is alternating between adding the flour and milk to the egg/sugar mixture. I added the milk and flour at the same time once and my muffins turned out tough and a little hard. So it’s important not to skip this step. The second is adding enough milk. This recipe is based on a pound cake recipe and because we are creating muffins out of them they need a bit more milk, than the original recipe. The additional milk makes the muffins perfectly light and fluffy!
Looking For More Recipes?
- Lemon Blueberry Poundcake with Easy Lemon Glaze
- The Best Ever Blueberry Cranberry Muffins
- Bakery-style Orange and Cranberry Muffins
- Bakery-Style Strawberry Muffins
- Banana Walnut Muffins
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Easy Lemon Blueberry Muffins
Equipment
- 12-count muffin pan lined with paper liners
- 2 tablespoon cookie scoop makes it easier to add the batter to the muffin pan
Ingredients
- 1 ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter room temperature softened
- ¾ cup granulated white sugar
- Zest of 1 lemon
- 1 ½ teaspoon pure vanilla extract
- 2 large eggs room temperature
- ¾ cup whole milk
- 1 teaspoon lemon juice freshly squeezed
- 1 ½ cup blueberries fresh or frozen
Optional
- Turbinado sugar
Instructions
- Preheat the oven to 375F degrees Fahrenheit. Line a muffin pan with paper liners, then set it aside.
- In a medium bowl, mix together dry ingredients – all-purpose flour, baking powder, and salt. Set aside.1 ½ cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
- In a large mixing bowl cream together the butter, sugar, and lemon zest, until light and fluffy, 2 – 3 minutes. Mix in the vanilla extract, and eggs until combined.½ cup unsalted butter, ¾ cup granulated white sugar, Zest of 1 lemon, 1 1/2 teaspoon pure vanilla extract, 2 large eggs
- Add ⅓ of the flour mixture to the butter/sugar/egg mixture, and mix until combined. Add the lemon juice to the milk, and stir. Then add in ⅓ of the milk, and stir. Alternate adding in the flour and milk, ending on the flour. Gently fold in the blueberries.¾ cup whole milk, 1 teaspoon lemon juice, 1 ½ cup blueberries
- Fill all the muffin cups most of the way up with the muffin batter. Top them with a sprinkle of turbinado sugar.Turbinado sugar
- Bake muffins for 20 – 25 minutes or until the tops are golden brown and a toothpick inserted in the middle comes out clean. Allow them to cool for a few minutes before serving. Enjoy!
Notes
Nutrition
Nutrition information is a rough estimate. Recipe card may include affiliate links.
