These blueberry lemon cake muffins are like little bites of sunshine! Bursting with juicy blueberries and a zesty lemon twist, they’re soft and fluffy, perfect for breakfast or a snack.
Making these muffins is super easy! Just mix the ingredients, fill the muffin tin, and bake. I love them fresh out of the oven with a cup of tea—so cozy!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the muffins. If you’d like, you can use a 1-to-1 gluten-free flour blend instead for a gluten-free option. I’ve tried it, and it works well!
Sour Cream or Greek Yogurt: Both add moisture and richness. If you don’t have either, you can substitute with plain yogurt or even buttermilk for a slightly different flavor.
Blueberries: Fresh blueberries are the best for this recipe, but frozen blueberries work too. Just don’t thaw them, or they may bleed into the batter. I love using wild blueberries when I can find them—they’re extra flavorful!
Lemon Zest and Juice: Freshly squeezed lemon juice and zest really brighten up these muffins! You can also use bottled lemon juice in a pinch, but fresh is always better.
How Can I Avoid Overmixing the Batter?
A common struggle when making muffins is overmixing, which can make them tough. Here are some tips to help you mix just enough:
- After adding the dry ingredients, use a spatula or wooden spoon instead of a mixer.
- Stir gently until the flour is just combined. It’s perfectly fine if there are some lumps!
- When folding in blueberries, be especially gentle. This keeps the muffins soft and fluffy.
Keep these tips in mind, and you’ll have perfect muffins every time!
Blueberry Lemon Cake Muffins
Ingredients:
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/2 cup milk (whole or 2%)
- 1/4 cup sour cream or Greek yogurt
- 1 tsp vanilla extract
- Zest of 1 lemon (about 1 tbsp)
- 1 tbsp fresh lemon juice
- 1 cup fresh blueberries (can use frozen, but do not thaw)
- Coarse sugar or sanding sugar, for topping (optional)
Time Estimate:
This recipe takes about 15 minutes to prepare and about 20-25 minutes to bake. Once they cool, you’ll have delicious muffins ready to enjoy in under an hour!
Instructions:
1. Preheating and Preparing the Muffin Tin:
Start by preheating your oven to 375°F (190°C). While it’s heating, line a muffin tin with paper liners or lightly grease the cups to prevent sticking.
2. Mixing Dry Ingredients:
In a medium bowl, whisk together 1 1/2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. This will ensure your muffins rise nicely. Once mixed, set this bowl aside.
3. Creaming Butter and Sugar:
In a large bowl, use a hand mixer or stand mixer to cream together 1/4 cup of softened unsalted butter and 1/2 cup of granulated sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes.
4. Adding Egg and Wet Ingredients:
Next, beat in 1 large egg until fully combined. Then, add 1/2 cup of milk, 1/4 cup of sour cream or Greek yogurt, 1 teaspoon of vanilla extract, the zest of 1 lemon, and 1 tablespoon of fresh lemon juice. Mix until everything is smooth and combined.
5. Combining Dry and Wet Ingredients:
Now, gradually add the bowl of dry ingredients to your wet mixture. Stir gently until just combined. Remember, it’s okay if there are some lumps—overmixing can make the muffins tough!
6. Adding Blueberries:
Carefully fold in 1 cup of fresh blueberries. Be gentle so you don’t break them and stain the batter.
7. Filling Muffin Cups:
Evenly divide your batter among the muffin cups, filling each about 3/4 full. It helps to use a scoop for this to make it easier!
8. Topping (Optional):
If you fancy a bit of sparkle and crunch, sprinkle the tops with coarse sugar or sanding sugar.
9. Baking:
Place the muffin tin in the oven and bake for about 20-25 minutes, or until a toothpick inserted in the center comes out clean.
10. Cooling:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
11. Enjoy!
These blueberry lemon cake muffins are delightful when warm or at room temperature! They make for a perfect breakfast treat or snack throughout the day!
Enjoy the bright, fresh flavors in every bite!
Can I Use Frozen Blueberries Instead of Fresh?
Yes, you can use frozen blueberries! Just make sure not to thaw them beforehand, as they can bleed into the batter and change the texture of your muffins.
Can I Substitute the Sour Cream?
Absolutely! You can substitute sour cream with Greek yogurt or plain yogurt for a similar texture and tang. Buttermilk works as well if you have that on hand!
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, consider freezing them for up to 3 months. Just thaw them at room temperature or warm them in the microwave!
Can I Add Other Fruits or Flavorings?
Definitely! You can add raspberries, diced strawberries, or even nuts. Just make sure that if you’re adding extra liquid ingredients (like more fruit), you adjust the dry ingredients accordingly to maintain the muffin texture.
