How To make Blueberry Lemon Muffins

Homemade Lemon Blueberry Muffins

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Blueberry Lemon Muffins | Bakery Style Muffins | How Tasty Channel

The most easy, soft and fluffy Blueberry Muffins flavored with fresh lemons just picked from my lemon tree! You can find all the tips to get a bakery-style muffins with a professional high dome shape. Everyone will love it!

►If you like a streusel top follow this recipe:

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►EGGLESS BLUEBERRY LEMON CAKE:
►BLUEBERRY LEMON POUND CAKE:
►LEMON BARS:
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►LEMON MERINGUE PIE:

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Easy Blueberry Muffins Recipe With Lemon Glaze

These lemon blueberry muffins are bursting with fresh blueberry flavor. They have a soft and moist crumb and puff up perfectly. The lemon glaze makes them completely irresistible.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️

Ingredients for Blueberry Muffins:
►2 eggs (large), room temperature
►1 cup granulated sugar
►1 cup sour cream
►1/2 cup extra LIGHT olive oil (not extra virgin)
►1 tsp vanilla extract
►1/4 tsp sea salt
►2 cups all-purpose flour *measured correctly
►2 tsp baking powder
►2 tsp lemon zest (from 1 large lemon)
►2 Tbsp lemon juice (from 1 large lemon)
►1 1/2 cups (8 oz by weight) fresh blueberries, rinsed and dried

???? Ingredients for the Lemon Glaze:
►1 cup powdered sugar
►1 1/2 to 2 Tbsp fresh lemon juice
►1/2 tsp lemon zest

???? PRINT THIS RECIPE:
YOU MUST ALSO TRY THIS BLUEBERRY CAKE:

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Quick & Easy BLUEBERRY MUFFINS With Crunchy Streusel Topping! | Cupcake Jemma

Blueberry Muffins...sounds too easy right? Well, what's wrong with that? Sometimes easy is exactly what you need and over complicating your bakes is the last thing you want! So I give you The Blueberry Muffin with Crunchy Streusel Topping. These are the perfect quick, simple and delicious treat for when you just need to get your bake on!

As usual, don't forget to tag me on Instagram using #CupcakeJemma when you bake them!

Ingredients -
For the Streusel Topping...
45g plain flour
2 tbsp demerara sugar
2 tbsp melted butter
1/4 tsp cinnamon
pinch of salt

For the Muffins...
2 lg eggs
320g buttermilk
70g oil
70g melted butter
270g plain flour
135g caster sugar
65g soft brown sugar
1.5 tsp baking powder
zest of half a lemon
150g frozen blueberries

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Blueberry Muffins + The Difference Between Baking Soda and Baking Powder

Blueberry Muffins (yield: 6 large or 12 standard muffins)

2 1/4 c (315g) AP flour
3/4 c (150g) sugar
1/4 c (53g) brown sugar
2.5 tsp (12g) baking powder
1 tsp (6g) fine salt
2 eggs
1/3 c (66g) vegetable oil
4 oz (57g) butter, melted
3/4 c (170g) whole milk
1 tsp (5g) vanilla extract
1 1/4 c (205g) fresh or frozen blueberries

1. Mix all the dry ingredients together in a bowl.
2. In a separate bowl, whisk all the wet ingredients together until combined.
3. Mix the dry and wet ingredients together and stop mixing as soon as you can't see any dry flour. If there are some small clumps, that is ok.
4. Gently fold in the blueberries.
5. Divide between 6 large muffins or 12 standard size muffins.
6. Top the muffins with a generous sprinkling of coarse sugar (turbinado, demerara, or sanding).
7. Bake at 375F for 15-20 min for standard muffins or until a toothpick inserted in the center comes out with wet crumbs.

Blueberry Lemon Muffins with the KitchenAid® Stand Mixer

General Recipe Information:
3.5 QUART STAND MIXER
Makes 12 muffins
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1⁄3 cup sugar
1 large egg, lightly beaten
1 cup whole milk
1/4 cup melted butter

4.5 QUART STAND MIXER
Makes 15 muffins
21/2 cups all-purpose flour
21/2 teaspoons baking powder
3/4 teaspoon salt
6 tablespoons sugar
1 large egg, lightly beaten
11/4 cups whole milk
5 tablespoons melted butter

5 QUART STAND MIXER
Makes 18 muffins
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup sugar
2 large eggs, lightly beaten
11/2 cups whole milk
1⁄3 cup melted butter

6 QUART STAND MIXER
Makes 24 muffins
4 cups all-purpose flour
11/2 tablespoons baking powder
1 teaspoon salt
2⁄3 cup sugar
2 large eggs, lightly beaten
2 cups whole milk
1/2 cup melted butter

3.5 QUART STAND MIXER
BLUEBERRY LEMON
Add 1 cup fresh blueberries
+ 1 teaspoon lemon zest
BACON CHEDDAR
Reduce sugar to 2 tablespoons.
Add 4 strips crumbled bacon
and 2⁄3 cup cheddar cheese
DATE PECAN
Add 1 cup chopped dates and
1⁄3 cup chopped pecans
CHOCOLATE CHIP
Add 1 cup semi-sweet or
bittersweet chocolate chips
ORANGE CRANBERRY
add 1 teaspoon orange zest
and 1 cup fresh cranberries

4.5 QUART STAND MIXER
BLUEBERRY LEMON
Add 11/4 cup fresh blueberries
+ 1 teaspoon lemon zest
BACON CHEDDAR
Reduce sugar to 3 tablespoons.
Add 5 strips crumbled bacon
and 2⁄3 cup cheddar cheese
DATE PECAN
Add 11/4 cups chopped dates
and 1⁄3 cup chopped pecans
CHOCOLATE CHIP
Add 11/4 cups semi-sweet or
bittersweet chocolate chips
ORANGE CRANBERRY
add 2 teaspoons orange zest
and 1 1/4 cups fresh cranberries

5 QUART STAND MIXER
BLUEBERRY LEMON
Add 11/2 cups fresh blueberries
+ 1 teaspoon lemon zest
BACON CHEDDAR
Reduce sugar to 2 tablespoons.
Add 5 strips crumbled bacon
and 2⁄3 cup cheddar cheese
DATE PECAN
Add 11/2 cups chopped dates
and 1/2 cup chopped pecans
CHOCOLATE CHIP
Add 11/2 cups semi-sweet or
bittersweet chocolate chips
ORANGE CRANBERRY
add 2 teaspoons orange zest
and 1 1/2 cups fresh cranberries

6 QUART STAND MIXER
BLUEBERRY LEMON
Add 11/2 cups fresh blueberries
+ 11/2 teaspoons lemon zest
BACON CHEDDAR
Reduce sugar to 4 tablespoons.
Add 6 strips crumbled bacon
and 1 cup cheddar cheese
DATE PECAN
Add 11/2 cups chopped dates
and 1/2 cup chopped pecans
CHOCOLATE CHIP
Add 13/4 cups semi-sweet or
bittersweet chocolate chips
ORANGE CRANBERRY
add 3 teaspoons orange zest
and 1 3/4 cups fresh cranberries

Directions:
Preheat oven to 375°F.
Butter muffin pans or line with paper liners. Combine flour, baking powder, salt and sugar in a bowl. Set aside.

Attach flat beater to KitchenAid® Stand Mixer. Add eggs, milk and melted butter to mixer bowl, turn to Stir speed and mix until well blended, about 1 to 2 minutes. Add flour mixture, turn to Stir speed and mix 10 to 15 seconds or until JUST blended, do not over mix. Add optional mix-in ingredients, if using. Batter will be lumpy.

Spoon batter into muffin pans, filling each cup about 2⁄3 full. Bake 18 to 20 minutes until golden brown and toothpick comes out clean.

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