Lemon Berry Muffins Recipe

Lemon Berry Muffins Recipe: These muffins with lemon blueberries are loaded with fresh blueberries and have a flavor that is reminiscent of lemon zest. In addition, they have an exceptionally moist texture and are topped with a crumbly topping that contains additional lemon zest. Due to the fact that these are so simple to prepare, you will be able to have a batch of warm muffins in no time at all.

Lemon Berry Muffins Recipe


Lemon Blueberry Muffins
  • 3/4 cup (160g) granulated sugar
  • 2 tbsp fresh lemon zest (about 3 large lemons)
  • 1 3/4 cups (230g) all purpose flour
  • 1/2 tsp salt
  • 2 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 cup (50g) any mild oil (canola, vegetable, melted coconut)
  • 1/2 cup (110ml) canned full fat coconut milk*
  • 2 large eggs
  • 2 tbsp fresh lemon juice (about 1 large lemon)
  • 1 tsp vanilla extract
  • 2 cups (280g) fresh blueberries, picked through and rinsed

Crumb Topping

  • 1/4 cup (25g) all purpose flour
  • 3 tbsp granulated sugar
  • 1 1/2 tbsp unsalted butter, melted***
  • 1 tbsp fresh lemon zest
  • 1 tbsp raw sugar (optional)

How to make it 

Crumb Topping

  • Mix the flour, sugar, and butter that has been melted together. The mixture ought to have the consistency of crumbly wet sand. Put it in the refrigerator while you are preparing the muffins.

Lemon Blueberry Muffins

  • Prepare a muffin tin by spraying it with nonstick spray or lining it with 12 liners and preheating the oven to 450 degrees Fahrenheit. The sugar and the zest of the lemon should be added to a large mixing bowl.
  • To incorporate the zest into the sugar, you can use your fingers. Additional flavor is released as a result of this. Incorporate the cinnamon, baking powder, salt, and flour into the mixture.
  • Toss the blueberries into the flour mixture so that they are evenly coated. They will not sink to the bottom of the muffins as a result of this. Put the oil, milk, eggs, lemon juice, and vanilla extract into a smaller bowl and mix them together.
  • The wet mixture should be added to the dry mixture, and then a rubber spatula should be used to fold the two portions together. Take care not to mixture too much. In order to make twelve muffins, distribute the batter in an even manner into the liners.
  • A generous amount of the crumble should be sprinkled on top of each muffin after it has been removed from the refrigerator. If you so desire, sprinkle some raw sparkling sugar on top (optional).
  • Bake for ten minutes, then reduce the temperature of the oven to 375 degrees Fahrenheit and continue baking for another eight to ten minutes. The muffins should be sprinkled with a little bit of additional lemon zest while they are still hot from the oven.
  • Allow the muffins to cool for approximately twenty minutes in the pan, and then transfer them to a cooling rack to continue cooling for an additional twenty minutes. While it is warm, at room temperature, or chilled, enjoy. At any temperature, they are completely delectable!

Can I use frozen blueberries?

It’s true! Simply put, there are a few things that should be kept in mind. Before adding the blueberries to the batter, you must first ensure that they have been allowed to thaw. Otherwise, if frozen berries are used, the muffins will need to be baked for a significantly longer period of time.

Furthermore, it is possible that the berries will bleed into the batter, resulting in the muffins having a blue color. It is not a major issue, and not all frozen berries behave in this manner, but it is something to take into consideration if you are purchasing frozen berries.

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