These blueberry lemon cake muffins are a tasty treat! They’re sweet, zesty, and packed with juicy blueberries. Perfect for breakfast or a snack!
Making these muffins is so easy, I often whip up a batch on lazy weekends. The smell of lemon in the oven is just heavenly! 🥰 Enjoy them warm with a bit of butter!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your muffins. If you need a gluten-free option, you can use a gluten-free all-purpose blend instead. Just make sure it includes xanthan gum for best results.
Blueberries: Fresh blueberries are ideal for this recipe, but you can use frozen ones too! If using frozen, there’s no need to thaw them first; just fold them in while still frozen to avoid a soggy batter.
Buttermilk: If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes. This homemade version works perfectly in the recipe!
Sanding Sugar: For a nice crunch on top, sanding sugar is great. If you can’t find it, regular sugar will work, but the texture won’t be quite as sparkly.
How Do You Fold in Blueberries Without Sinking Them?
Folding blueberries into your muffin batter requires a gentle touch. This step is important to ensure the blueberries stay suspended, preventing them from sinking to the bottom while baking.
- First, coat the blueberries in a bit of flour from your dry ingredients. This helps them stay afloat.
- Use a rubber spatula to scoop up the batter from the bottom and gently lift it over the blueberries. Repeat this process around the bowl until just mixed.
- Avoid vigorous stirring, as that can break up the berries and turn your batter blue!
Now you’re ready to bake these lovely muffins with all those beautiful blueberries evenly spread throughout! Enjoy!
Blueberry Lemon Cake Muffins
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup fresh blueberries (plus extra for garnish)
- 1/2 cup unsalted butter, melted and cooled
- 1 large egg
- 1 cup buttermilk (or milk with 1 tbsp lemon juice, let sit 5 min)
- 1 1/2 tsp vanilla extract
- Zest of 1 lemon
- 2 tbsp freshly squeezed lemon juice
- 1/4 cup sanding sugar or coarse sugar (for topping)
- Optional: additional lemon zest for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and around 20 minutes for baking. By the time you’re done, you’ll have delicious muffins ready to cool and enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures that your muffins will bake evenly. While the oven heats up, line a muffin tin with paper liners or grease them well to prevent sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. Use a whisk to mix everything together until well combined. This step distributes the leavening agents evenly throughout the flour.
3. Add the Blueberries:
Gently toss the blueberries with the dry ingredients to coat them. This coating helps to minimize sinking during baking. Be gentle during this step so you don’t crush the berries!
4. Combine the Wet Ingredients:
In a separate medium bowl, whisk together the melted butter, egg, buttermilk, vanilla extract, lemon zest, and lemon juice until it is fully combined and smooth.
5. Bring It All Together:
Pour the wet mixture into the dry ingredients. Using a rubber spatula, gently fold everything together until just combined. It’s okay if the batter is a bit lumpy; be careful not to overmix to keep the muffins light and fluffy.
6. Fill the Muffin Cups:
Now, divide the batter evenly among the muffin cups, filling each about 3/4 full. This will give your muffins room to rise without overflowing.
7. Add the Topping:
Sprinkle the tops of the muffins with sanding sugar and a little extra lemon zest for added sparkle and crunch. This makes them look extra special!
8. Bake:
Place the muffin tin in the oven and bake for 18–22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Keep an eye on them towards the end of baking to ensure they don’t overbake!
9. Cool:
Once done, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.
10. Serve and Enjoy:
These blueberry lemon cake muffins are best enjoyed warm or at room temperature. You can serve them with a bit of butter, cream cheese, or just as they are. Enjoy every flavorful bite!
These muffins have a tender crumb with vibrant bursts of sweet blueberries and zesty lemon — a lovely classic treat!
Can I Use Frozen Blueberries in This Recipe?
Yes, you can use frozen blueberries! There’s no need to thaw them; just fold them directly into the batter while still frozen. This can help prevent the batter from turning blue and helps maintain their shape during baking.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, you can easily make your own by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes until it thickens slightly — it’s a perfect substitute!
How Do 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, you can freeze them! Just wrap them individually in plastic wrap and place them in a freezer bag for up to 3 months.
Can I Make This Recipe Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a gluten-free all-purpose blend. Make sure it contains xanthan gum or add some separately for the best texture in your muffins.
