Blueberries and Lemon Muffins

This cherished blueberries and lemon muffins recipe has become my trusted go-to for both quick breakfasts and afternoon treats. Each bite offers a perfect balance of moistness and fluffiness, while fresh lemons complement the sweet blueberries to create an unforgettable flavour combination.

The allure of store-bought muffins pales in comparison to these homemade blueberry masterpieces, which can be made in your own kitchen in a mere 40~45 minutes, filling your home with the comforting scents of vanilla and freshly baked goodness. The muffins pair perfectly with a steaming cup of coffee or tea, transforming an ordinary moment into something special.

When in season, I would usually head to the berry fields outside Munich, where visitors can bring their own containers and handpick a bounty of fresh strawberries, blueberries, and raspberries – all at a remarkably reasonable price per kilogram. During off-season months, organic frozen berries serve as an excellent alternative, ensuring these mouthwatering muffins can be enjoyed year-round.

Recipe Ingredients

• Pastery flour/All-purpose flour : Carefully spooned and leveled in your measuring cup ensuring the right measurements.
• Baking powder and eggs : For a perfect rise and texture.
• Sour cream: For the extra moist and light texture.
• Granulated sugar : Or cane sugar if available.
• Butter: Preferably or vegetable oil as an alternative.
• Vanilla extract and lemon zest and juice: As a natural fresh flavour.
• Salt : Enhances the rest of ingredients.
• Blueberries: Whether you prefer fresh or frozen, both work perfectly. When using frozen berries, you can add them directly to the batter without thawing.

Step by step making of blueberries and lemon muffins

• Mix together the flour, sugar, salt and baking powder. Sift first the flour to remove all kinds of lumps or impurities. This insures a uniform consistency while the muffins are baking.
• In a second bowl, whisk the eggs until they’re smooth. Mix in the melted butter, sour cream, vanilla, lemon juice and zest until well combined. Then pour this mixture on the dry ingredients.
• Gently fold in the batter and try not to over-mix.
• In a small bowl, wash and dry the bluberries if they are fresh. Add on top a teaspoon of flour to the berries to help minimizing its liquid release into the batter. Add the bluberries to the mixture and fold in.
• In a pre-heated oven at 170°C, spoon the batter evenly among the 12 lined muffin cups and make sure to only fill in two-thirds of the moulds so that the muffins do not overspill while cooking. Bake for 20 minutes until the tops bounce back when lightly touched and a toothpick inserted into the center comes out clean.
• Allow the muffins to rest in the baking tray for 10 minutes, then transfer them to a wire rack to finish cooling – unless you can’t resist eating them while they’re still warm!

How to store the muffins to last longer ?

As other types of muffins, you can store them up to 3 days in a kitchen glass container at room temperature or in the fridge for 5 days. The blueberry muffins can also be stored in the freezer for up to 2-3 months. You only need to leave them at room temperature afterwards before consuming or re-heat them in microwave or oven.

Why are these Blueberries and Lemon Muffins are Everybody’s favourite

The classic pairing of blueberries and lemon creates a perfect balance of flavors: sweet, juicy berries complement the bright, zesty citrus notes. This combination delivers both familiar comfort and refreshing taste that appeals to most palates.

The texture of these muffins also contributes to their popularity. When baked properly, they’re exceptionally moist, with bursts of warm berries throughout and a delicate crumb structure. The lemon adds a subtle tang that prevents them from being overly sweet, making them suitable for breakfast or snacks.