Lemon Blueberry Muffins – Sally’s Baking Addiction

Lemon Blueberry Muffins – Sally’s Baking Addiction

They are light and soft lemon blueberry muffins just as good—or better!—than any bakery version. The Greek yogurt keeps them super moist, the creamed butter creates a wonderfully soft and fluffy texture, and the blueberries and lemon add a burst of flavor. Sprinkle each muffin with lemony-brown sugar crumb topping for a sweet finish.

stack of 3 lemon blueberry muffins.

It’s no secret that I have a soft spot in my heart (err… stomach?) for the delicious flavor duo of lemon + blueberry. Desserts like lemon blueberry cheesecake bar and lemon blueberry tart is always a refreshing change from rich chocolate. But these light and fruity flavors also make a delicious breakfast or anytime snack, especially when topped with a zesty-sweet crumble that takes these humble muffins to new heights.

Why You’ll Love These Lemon Blueberry Muffins

  • Full of juicy blueberries and fresh lemon flavor
  • Soft, fluffy, and cake-like, a muffin-like version of this popular lemon blueberry cake
  • Easy to prepare
  • Can use fresh or frozen blueberries—very convenient
  • Topped with a delicious crumb, just like your favorite bakery muffin
lemon blueberry muffins with crumb topping on gray backdrop.

Ingredients You Need

Today’s lemon blueberry muffin recipe is a variation of my basic one muffin recipe. I reduced the butter a bit because I found the muffins too fragile with the lemon juice and too many blueberries. (You will use the remaining stick of butter in the topping!)

This batter can be used to create endless muffin varieties and you will see it again in my classic blueberry muffins, peach muffins, cranberry orange muffins, apple cinnamon muffinsetc.

ingredients on the marble counter including butter, yogurt, lemon, blueberries, and eggs.

Here are all the ingredients you need for muffin batter, and why each one is important:

  • flour: The base of these muffins is all-purpose flour.
  • Baking Soda and Baking Powder: Both leavening agents help the muffins rise. See my trick below for towering bakery-style muffin tops.
  • Salt and Vanilla Extract: Salt and pure vanilla extract add flavor. Try to use homemade vanilla extract.
  • butter: We use creamed butter for a lighter, softer texture. My orange lemon poppy seed muffins is made with melted butter for a denser, tastier texture.
  • Sugar: To my muffin recipe, I alternate between brown sugar and granulated sugar. I like to use granulated sugar in today’s muffins so the lemon flavor really shines through, but I like to use brown sugar in my blueberry muffins for a little extra flavor.
  • Eggs: 2 eggs hold everything together.
  • Yogurt: Greek yogurt adds moisture. Use your favorite yogurt—I prefer nonfat or low-fat plain Greek yogurt but regular (non-Greek) is fine, and any fat content. Sour cream is a great substitute if you don’t have yogurt.
  • Milk: You can use dairy or non-dairy milk.
  • Lemon Juice and Lemon Zest: We use both, for lots of zingy lemon flavor. Be sure to zest the lemon before slicing and juicing—it’s easier to do it in this order!
  • Blueberries: You can use fresh or frozen berries. If using frozen, do not thaw before use.

You can also add poppy seeds, like I do with these blackberry lemon poppy seed muffins.

You will need a couple mixing bowls and an electric mixer (either a stand mixer or handheld), because we cook the butter and sugar at the same time. From there, it’s as easy as combining the dry ingredients in one bowl, and the wet in another, and then mixing them together and folding in the blueberries.

Expect a thick and fluffy batter:

lemon batter with blueberries in bowl and presented again in muffin cups.

Easy Crumb Topping

Today’s crumb topping is cinnamon-free, unlike many streusel recipes. Just brown sugary, lemony, and sweet. I love the cinnamon in the crumb topping on these blueberry muffins, but here the cinnamon takes the zesty lemon out of these muffins. And we want the lemon flavor to really shine!

The crumb topping comes together quickly and easily in a small bowl—just use a fork to combine the melted butter, brown sugar, flour, and lemon zest.

muffin batter with a crumb topping on top before baking in a muffin pan.

It doesn’t make a huge amount, just enough for a small crumble on top of each muffin. You can double it if you want extra crumb.

Baker’s tip: Gently press the crumbles onto the top of the muffins before baking, otherwise they will come off as the muffins rise in the oven.

lemon blueberry muffins with crumb topping in pink bowl.

How to Make Perfect Tall Muffin Tops

For large bakery-style muffin tops, there are 3 directions to follow carefully:

  1. Make sure your muffin batter is THICK. (This is it!)
  2. Fill your muffin cups to the top.
  3. Bake the muffins for 5 minutes at an initial high temperature, then reduce the temperature for the rest of the cooking time. The initial high temperature of this oven quickly raises the muffin tops. When the temperature is reduced, the centers of the muffins bake. I do this with all my muffin recipes, including zucchini muffins and banana muffins too!

This trick not only makes beautiful sky-high muffin tops, it also makes the muffins super soft on the inside because the tops don’t stay flat.

Lemon Blueberry Muffins – Sally’s Baking Addiction

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