Lemon Blueberry Muffins Recipe
This Lemon Blueberry Muffins Recipe is great for an on the go breakfast grab!
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If you haven’t had this before, you’re in for a treat. Lemon blueberry muffins scream spring time. Although it was really hot here today, I had blueberries that needed to be used, so in the oven they went. This combo is light and fluffy. It’s that fresh lemon that really sets them apart.
Benefits of Blueberries:
Now, I’m not saying that your going to be eating a whole cup of blueberries in one muffin, but why not know the benefits anyways?
Blueberries benefits include:
- High in Vitamin C
- High in antioxidants (what they are most known for)
- Heart Health
- Brain Health
- Anti inflammatory properties
- Can have positive affect on blood pressure (When consumed consistently)
The list goes on and on. So, anyway to get extra blueberries in your diet is a good idea, even if it is in a muffin. As always, if you can get organic, they are much better for you. They typically use less pesticides and were grown in a safer manner than regular. If you ask me, that shouldn’t even be something we have to question. But here we are…
Lemon Blueberry Muffins Recipe
For this recipe I make them in my jumbo muffin tin. I have two so I can make them all at once and not use the oven for as long. It makes 12 so it’s just the right amount for the week between all of us.
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They only take 30 minutes to bake with very little prep, just make sure your butter is softened!
Lemon Blueberry Muffins
Equipment
Ingredients
Lemon Blueberry Muffins
- 3½ Cups Organic Flour
- 2 Teaspoons Baking Powder
- 1 Teaspoon Baking Soda
- 1 Teaspoon Sea Salt
- ½ Cup Butter
- ½ Cup Avocado Oil
- 1½ Cups Organic Sugar
- 4 Whole Eggs
- 1 Egg Yolk
- ½ Cup Sour Cream
- 2 Tsp Vanilla Extract
- ¼ Cup Milk
- 2½ Whole Lemons
- 1 Cup Blueberries Coat in flour
- 2 Tbsp Lemon Zest
Crumb Topping
- ½ cup flour
- ¼ cup sugar
- ¼ cup brown sugar
- ¼ cup melted butter
- pinch salt
Lemon Icing
- ½ Cup Powdered Sugar
- ½ Lemon Squeezed
- Lemon Zest
Instructions
Muffins
- Mix flour, soda, powder, and salt together. Set aside.
- Cream together butter and sugars.
- Add sour cream, vanilla and eggs.
- Mix in dry ingredients until completely immersed.
- Combine all crumb ingredients.
- Fill jumbo muffins ¾ of the way full and add a generous amount of crumb topping on top.
- Bake at 425℉ for 5-7 minutes. Then reduce to 350℉ and cook for 20-25 more, make sure you continue checking on them.
Lemon Icing
- Add powdered sugar to bowl.
- Gently squeeze lemon and stir. Do this until you get desired thickness. If you want it thick use less lemon. If you want it runny use more.
- Once cooled, drizzle the icing over the top of the muffins.
