Why You’ll Love This Recipe

These lemon blueberry muffins are wonderfully light, fluffy, and full of flavor. The combination of lemon extract and zest gives them a refreshing citrusy kick that pairs perfectly with the sweetness of fresh blueberries. The muffins are easy to make, requiring just a few simple ingredients and a short amount of time to prepare. Once you try them, you’ll wonder why you didn’t make them sooner!

Ingredients

3 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon salt
4 teaspoons baking powder
1/4 cup vegetable oil
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
2 teaspoons lemon extract
1 cup whole milk
2 large eggs
Zest of 1 lemon
2 cups fresh blueberries

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven
Preheat your oven to 400°F (200°C). Prepare your muffin tin by spraying it with nonstick spray, or use paper or tin foil liners, or reusable silicone baking cups.
Mix the Dry Ingredients
In a large mixing bowl, combine the dry ingredients: flour, sugar, salt, and baking powder. Set aside.
Combine the Wet Ingredients
In a stand mixer, combine the wet ingredients: vegetable oil, melted butter, vanilla extract, lemon extract, milk, eggs, and lemon zest. Mix on low speed with the paddle attachment until everything is just combined. Be careful not to overmix the batter.
Fold in the Blueberries
Remove the mixing bowl from the stand mixer and gently fold in the fresh blueberries using a flexible spatula. Be gentle to avoid crushing the blueberries.
Fill the Muffin Tin
Fill each muffin cup about 3/4 of the way full with batter. This should yield about 20 muffins, depending on the size of your muffin tin.
Bake
Place the muffin tin in the oven and bake at 400°F for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Cool and Serve
Allow the muffins to cool completely before serving. Store any leftovers in an airtight container for up to 3 days.

Servings and Timing

Servings: 20 muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

Add a Streusel Topping: Top the muffins with a simple streusel made of flour, sugar, and butter before baking for a crunchy, sweet finish.
Use Frozen Blueberries: If fresh blueberries are unavailable, frozen blueberries can be used. Just be sure not to thaw them beforehand to avoid color bleeding into the batter.
Make it Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend to make these muffins gluten-free.
Lemon Glaze: For an extra lemony flavor, drizzle a lemon glaze over the muffins after they’ve cooled.

Storage/Reheating

Storage: Keep leftover muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can store them in the fridge for up to a week.
Reheating: To warm them up, simply microwave for 10-15 seconds or reheat in the oven at 350°F for 5-7 minutes.

FAQs

Can I use lemon juice instead of lemon extract?

Yes, you can substitute lemon extract with fresh lemon juice, but keep in mind that the flavor may not be as intense. You may need to adjust the quantity depending on how much lemon flavor you want.

Can I use a different type of fruit in this recipe?

Yes! You can substitute blueberries with other berries like raspberries, blackberries, or even diced strawberries for a different twist on this muffin recipe.

Can I freeze these muffins?

Yes, these muffins freeze well. Allow them to cool completely, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. To reheat, just microwave or warm them in the oven.

Why are my muffins dense?

Overmixing the batter or using too much flour can cause dense muffins. Be sure to mix just until combined and measure the flour properly by spooning it into the measuring cup and leveling it off.

Can I make these muffins ahead of time?

Yes, you can make the batter the night before and store it in the fridge. Just fill the muffin tins and bake the next morning. Alternatively, you can bake them ahead of time and store them in an airtight container.

Can I use a different kind of milk?

Yes, you can substitute whole milk with almond milk, oat milk, or any other milk of your choice, though it may slightly alter the texture and flavor.

Can I add a crunchy topping to the muffins?

Yes, you can sprinkle some sugar or an oatmeal crumble topping before baking for a little extra crunch.

Conclusion

These Lemon Blueberry Muffins are a perfect balance of fresh, fruity, and tangy flavors. The fluffy texture and burst of lemony blueberry goodness make them a favorite for breakfast, brunch, or a snack. With just a few simple ingredients, you can easily whip up these bakery-style muffins at home. Enjoy them warm, fresh from the oven, or store them for later enjoyment!