Fresh or Frozen Lemon Blueberry Muffins - Rise and Bake with Julie

Prep Time:15

Cook Time:20

Total Time:35

Servings: muffins

Author: Julie Gavin

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Ingredients

2 c. (240 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
2 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
¾ c. (150 g) granulated sugar
2 large eggs
½ c. (113 g) salted butter melted and cooled slightly
1 c. (240 g) plain yogurt or sour cream
2 tbsp. (30 g) fresh lemon juice
1 tbsp. lemon zest, about 1 large lemon
1 tsp. vanilla extract
1 tsp. lemon emulsion
1 c. (150 g) blueberries fresh or frozen (do not thaw)
1 tbsp. unbleached all-purpose flour to toss with frozen blueberries (if using)
2 tbsp. coarse sugar optional

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Combine Wet Ingredients: In a large bowl, whisk the granulated sugar and eggs until well combined and slightly pale, about 1 minute. Add the melted butter, yogurt (or sour cream), lemon juice, lemon zest, vanilla extract, and lemon emulsion. Whisk until smooth and fully incorporated.
Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix— small lumps are okay.
Fold in Blueberries: Gently fold in the blueberries, ensuring they’re evenly distributed throughout the batter. If using frozen berries, toss them in 1 tablespoon of flour first to prevent sinking and minimize color bleeding.
Fill the Muffin Tin: With a muffin scoop, portion the batter evenly among the 12 muffin cups, filling each nearly to the top. For a bakery-style look, slightly overfill them to create taller muffins (using a tulip liner). If desired, sprinkle the tops with coarse sugar for a crunchy finish.
Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs (no wet batter). The tops should be golden.
Cool: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Video

Notes

Lemon Boost: For extra zing, drizzle a simple glaze made of 1/2 cup powdered sugar and 1-2 tablespoons lemon juice over the cooled muffins.
Blueberry Swirl Prevention: Pat fresh blueberries dry after rinsing and handle them gently to avoid streaks.
Frozen Berry Adjustment: Make sure you don't thaw your berries if you're using frozen and toss with 1 tbsp. of flour to prevent bleeding.