These lemon blueberry muffins are definitely the best homemade muffins I have ever made! These are super simple to make and have an amazingly moist texture with a easy streusel on the top that adds an irresistible crunchy texture!
If you're like me and always choose those huge blueberry muffins at the bakery with their super moist texture and those tasty whole blueberries! Then you won't be able to resist this homemade recipe because they are just as good and easy to make too.
Best Blueberry Muffins
This is truly the best homemade blueberry muffin recipe I've ever tried! The kind of great meal for breakfast, family brunch, or for your little cravings throughout the day.
With an ultra moist and light texture, these ones are filled with large fresh seasonal blueberries and don't worry you can make them all year round as you can also use frozen blueberries and I explain all that in my posts!
As an option and for more flavor, you can add a layer of crunchy crumble on top with my easy streusel recipe.
The crunchy crumble on top blends perfectly with the soft texture of these and the sweet and tangy taste of the blueberries.
Useful tools to make this recipe
Use a wheat flour and measure the quantities with an electronic scale to be precise and to obtain the desired texture, soft and light.
Tips: For gluten-free blueberry muffins, choose a gluten-free flour, such as rice flour.
Butter and oil
To make this recipe I use a mixture of unsalted butter and vegetable oil of your choice but take the most neutral, like rapeseed oil or grape seed oil
Use a granulated powdered sugar that will dissolve quickly and give a nice smooth texture.
Remember to take your eggs out at least 30 minutes before making this recipe so that they are at room temperature. You can always run them under hot water if you haven't had time to take them out.
I like to use buttermilk in my cake recipes, but if you don't have it then you can substitute it with sour cream, plain yogurt or milk.
To make the batter rise and get that nice bump, I use a combination of baking powder and baking soda
To flavor this recipe add the juice of half a fresh lemon or add a small amount of a lemon flavor.
Salt and vanilla
And to bring out all the flavors don't forget the little pinch of salt and pure vanilla extract.
How to make lemon blueberry muffins
The crumble (streusel recipe)
Make the streusel by placing all the ingredients in a bowl, flour, almond meal, sugar cane, cold butter, a pinch of salt and cinnamon powder. With your hands, mix the ingredients until you obtain a compact dough that you can crumble (see picture).
Place the streusel in the fridge while making the batter.
Tip to prevent blueberries from falling to the bottom
Here are my tips for keeping the blueberries in the center of the batter and not falling back into the bottom of the muffins during baking:
1 - A thick, lumpy batter
This is certainly the basis for a successful recipe, and it's also true for other recipes like chocolate chip muffins or Nutella stuffed muffins. If the batter is too liquid, the blueberries, which are still heavy, will fall to the bottom of the pan.
If the batter is thicker and a bit lumpy, it will hold the blueberries better and prevent them from falling to the bottom during baking.
So pay attention to the texture of your batter and avoid over-mixing after adding the flour.
2 - Adding flour to blueberries
The second tip for this recipe is to add a tablespoon of flour or cornstarch to the blueberries. The flour will absorb the moisture from the blueberries and prevent them from falling back into the dough. And this is especially good if the dough is a bit runny.
And it works just as well with fresh or frozen blueberries!
Make the blueberry muffins
Mix together the dry ingredients in a large bowl, flour, baking powder, baking soda and salt and set aside.
In another bowl, whisk together softened butter, vegetable oil, sugar, eggs at room temperature, liquid vanilla extract and lemon juice (or lemon extract). Mix until you have a smooth, homogeneous an light and fluffy batter.
Then incorporate in the wet ingredients the flour mixture and the buttermilk alternately one after the other in small quantities, mixing gently with the whisk or a spatula. And until you get a thick batter with some lumps.
Finally fold in the blueberries (fresh or frozen blueberry) and mix gently to incorporate them into the batter.
Using an ice cream scoop to measure the quantities, fill the papers liners on the muffin pan to the brim to make large pieces.
If you wish, place a few fresh blueberries on top and add the crumbled streusel oror if you prefer just sprinkle the top with cane sugar.
Successfully baking muffins
The trick to baking successfully this recipe and getting that nice bump on top is the temperature of the oven. It must be preheated to a high temperature before putting them in the oven, then after a while you have to lower the temperature to finish baking.
Preheat the oven to 425°F/ 220°C and put the pan in the oven halfway up and cook for about 5 minutes. Then lower the temperature to 392°F / 200°C and let cook for about 20-25 minutes. (this will depend on the power of the oven and the size of the muffin).
Do not open the oven door until at least 20 minutes of baking and then check with a toothpick inserted into the center of the cake. If it comes out clean with no trace of batter, they are done.
Allow them to cool slightly before removing them from the pan, then cool completely on a wire rack.
Be careful not to overcook, otherwise they will be dry in the mouth and lose their soft texture.
How to store homemade muffins
At room temperature
Place them in a storage box with a tight-fitting lid and and they will keep their softness for a week.
In the freezer
You can also freeze the muffins, when they are completely cooled, by placing them in a box or a bag of conservation and for approximately 3 months.
To defrost, simply let them come back to room temperature or put them in the microwave for a few moments with the defrost function
Watch this video to make this recipe
And if you like muffins recipes :
Don't forget to tag me @sweetlycakes on Instagram if you make my lemon blueberry muffins recipe and add a link to my recipe if you share it on your blog 😉
Lemon Blueberry muffins
- 75 g Butter - softened
- 75 g Vegetable oil - rapeseed or grape seed oil
- 150 g Sugar - Granulated
- 2 Eggs - large
- 390 g Flour
- 250 ml Buttermilk - or 1 plain yogurt and 120 ml milk
- 2 tsp Baking powder
- ½ tsp Baking soda
- 1 pinch Salt
- 1 tsp Vanilla extract - liquid
- ½ lemon juice
- 1 tbsp Flour - to mix with blueberries
- 200 g blueberries - Fresh or Frozen
- 70 g Flour
- 70 g Almond meal
- 70 g Cane sugar
- 70 G Butter - Cold
- 1 pinch Salt
- ¼ tsp Cinnamon ground
Make the Streusel
- Place all the ingredients, cold butter, flour, almond meal, cane sugar, pinch of salt and cinnamon ground in a medium bowl.
- Mix with your hands until you obtain a slightly compact dough and then crumble into small pieces.
- Place in the fridge while making the muffins.
Make the blueberry muffins
- Start by preheating the oven to 425°F / 220°C and placing paper liners in a muffin pan.
- Mix together the dry ingredients, flour, baking powder, baking soda and salt in a large bowl.
- In another large bowl, whisk together the softened butter, vegetable oil, granulated sugar, eggs, vanillaextract and lemon juice until you have a smooth batter.
- Then add the dry ingredients and buttermilk alternately, mixing gently between each addition until you have a thick batter with a few lumps.
- In a small bowl mix together the blueberries with a tablespoon of flour.
- Fold in the blueberries to the muffin batter and gently mix with a spatula to incorporate them.
- Pour the blueberry muffin batter into the paper cups until they are completely filled.
- Place a few blueberries on top if needed and add the streusel crumble.
Baking the muffins
- Bake the muffins for about 25 minutes, 5 minutes at 425°F / 220°C, then lower the temperature to 392°F / 200°C and bake for the remaining 20 minutes.
- The muffins are ready when they are golden brown, check the cooking by plunging a toothpick in the center of the muffins, which should come out clean.
- Let the muffins cool a little before removing them from the pan, then let them cool completely on a cake rack.
- If you don't want to use the crumble then simply sprinkle the muffins with cane sugar before baking.
- For gluten-free blueberry muffins, replace the wheat flour in the batter and int he stresuel with a gluten-free flour like rice flour.
- You can also make this recipe without the lemon juice.