Lemon Blueberry Muffins

Name: Lemon Blueberry Muffins With Sugar Topping
Prep time: 15 min
Cook time: 24 min
Total time: 39 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 1 tsp baking soda; 1 tsp baking powder; 1/2 tsp salt; 6 tbsp unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 1/2 cup vanilla Greek yogurt; 3 tbsp milk; 1 tsp vanilla extract; 1 tbsp lemon zest; 3 tbsp fresh lemon juice; 1 1/2 cups fresh blueberries; 2 tbsp coarse sugar, for topping

These lemon blueberry muffins are fluffy and moist, brightened by fresh citrus flavor and topped with a sweet, crispy sugar crust. The Greek yogurt base keeps them tender while the bright lemon zest and tart blueberries deliver bold flavor.

🌍American 🏷️Blueberry muffins 🏷️Lemon muffins 🏷️Muffins 🏷️Breakfast Baking

🏷️

🏷️Snack

-0:00

tinekeyoungeronTikTok

Total

39 min

Servings

12

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok · by tinekeyounger

-0:00

tinekeyoungeronTikTok

Ingredients

1 3/4 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
6 tbsp unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/2 cup vanilla Greek yogurt
3 tbsp milk
1 tsp vanilla extract
1 tbsp lemon zest
3 tbsp fresh lemon juice
1 1/2 cups fresh blueberries
2 tbsp coarse sugar, for toppingoptional

14 Ingredients

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Instructions

1
Preheat oven to 425°F (218°C). In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
2
In a separate large bowl, add the softened butter and granulated sugar. Whisk together until well combined.
3
Add the eggs to the butter mixture and whisk until smooth.
4
Stir in the Greek yogurt, milk, vanilla extract, lemon zest, and fresh lemon juice until just combined.
5
Gradually add the dry ingredients to the wet ingredients, mixing with a whisk or spatula until just combined. Do not overmix.
6
Add the fresh blueberries to the batter.
7
Using a spatula, gently fold the blueberries into the batter, being careful not to crush them.
8
Line a 12-cup muffin tin with paper liners.
9
Fill each liner all the way to the top with batter.
10
Optionally, sprinkle a little coarse sugar on top of each muffin for a crunchy topping.
11
Bake for about 24 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
12
Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.

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Tips & Notes

Pro tips

Use room-temperature butter and eggs for a smoother batter and more even rise.
Fold blueberries in at the very end and handle the batter gently to avoid crushing them and staining the crumb.
Apply the sugar topping after filling cups but before baking so it crisps in the oven rather than dissolving.
Don't overmix after adding flour—mix only until dry ingredients are barely incorporated to keep muffins tender and prevent tunneling.

Substitutions

vanilla Greek yogurt → plain Greek yogurt or sour cream (use same amount; sour cream will add slight tang)
all-purpose flour → whole wheat flour (substitute up to 1/2 cup for nuttier flavor; may need +1 tbsp milk for moisture)
granulated sugar → coconut sugar (1:1 swap; adds mild caramel note)
lemon zest → lime zest or orange zest (1:1 ratio; adjusts citrus profile)

Storage & make-ahead

Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze up to 2 months. Reheat in a 350°F oven for 5 minutes.

Equipment

muffin tin · muffin liners (optional but recommended)

Common Questions

Can I use frozen blueberries in this recipe?

Yes. Toss frozen blueberries (do not thaw) in 1 tbsp flour before folding into the batter to prevent sinking to the bottom. Bake time may increase by 2–3 minutes.

How much lemon zest should I add?

The recipe calls for zest from 1–2 lemons depending on preference. Start with 1 tsp zest, then add more if you want stronger citrus flavor.

Why did my muffins sink in the middle?

Overmixing the batter develops gluten and causes tunneling. Mix the dry ingredients separately, then fold the wet ingredients in gently until just combined.

Can I make these ahead?

Yes. Prepare the batter and refrigerate up to 24 hours, or bake and store muffins in an airtight container for up to 3 days at room temperature.

How do I know when they're done baking?

A toothpick inserted in the center should come out with a few moist crumbs, not wet batter. Tops should be golden and muffins should spring back slightly when pressed.