Blueberry Muffins Recipe: How to Make Lemon Blueberry Muffins
Written by MasterClass
Last updated: Apr 14, 2024 • 2 min read
Learn how to make blueberry muffins, the perfect make-ahead baked good for any breakfast or brunch spread.
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What Is a Blueberry Muffin?
Blueberry muffins are individually-sized quick breads studded with fresh blueberries. Muffins rely on baking soda or baking powder as a leavener. To make blueberry muffins, bakers scoop the batter into a pan that features a dozen or more individual muffin cups.
4 Tips for Making Blueberry Muffins
Follow these tips to bake the best blueberry muffins at home:
- 1. Use fresh blueberries. Use juicy, fresh blueberries in the summer when they are at their peak. When the fruit is out of season, opt for frozen blueberries to ensure you get the most of their sweet, tart flavor.
- 2. Add cultured dairy. You can add yogurt, crème fraîche, buttermilk, or sour cream to the muffin batter. The acidity in these ingredients helps with leavening as it reacts with the baking soda, creating a tall crust and fluffy crumb. Or, try one cup milk mixed with a tablespoon of lemon juice to create a quick cultured dairy replacement.
- 3. Avoid overmixing the batter. Stirring activates gluten, which will make doughs or batters chewy and tight. For muffins, pancakes, or other airy doughs, err on the side of caution and mix until just combined and not a minute more. A few lumps of the flour mixture are okay.
- 4. Try a topping. A light sprinkle of turbinado sugar adds a bit of sparkle, but you can jazz muffins up even more with the addition of sliced almonds or a simple oat streusel topping if you want to impress your friends at brunch.
Blueberry Muffin With Lemon Zest Recipe
makes
12 muffinsprep time
10 mintotal time
32 mincook time
22 minIngredients
- 1
Preheat oven to 375 degrees Fahrenheit and line a standard-sized muffin tin with paper liners or grease with nonstick cooking spray.
- 2
In a large bowl, whisk together the all-purpose and whole wheat flours, kosher salt, baking soda, and baking powder until evenly combined and set aside.
- 3
In a separate bowl, vigorously whisk eggs and sugar together by hand until pale yellow and fluffy, at least one full minute.
- 4
Whisk yogurt, vanilla, and lemon zest into the egg and sugar mixture, then gradually stream in vegetable oil, whisking constantly until fully incorporated.
- 5
Add the dry ingredients to wet ingredients and use a spatula or wooden spoon to stir gently until just combined, taking care not to overmix.
- 6
Gently fold in the fresh blueberries.
- 7
Scoop muffin batter evenly into muffin pan.
- 8
Sprinkle the top of the muffins lightly with turbinado sugar, if using.
- 9
Bake until the muffins are tall and golden brown, and a toothpick inserted into the center of a muffin comes out clean, about 18–22 minutes.
- 10
Cool on a wire cooling rack before serving.
- 11
Serve warm or at room temperature with melted butter, or store in an airtight container for up to 2 days.
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