Lemon Blueberry Muffins

Recipe by David Turner
Not Yet Reviewed

After much trial (and error) in the Test Kitchen, we found the secret to lemon blueberry muffins where you can really taste the lemon flavor: lemon emulsion. In these muffins, we use it alongside plenty of lemon zest to achieve a bright, bold citrus flavor and aroma that fresh fruit alone just can’t achieve. Bursting with berries in every bite and topped with extra lemon sugar that crisps in the oven, these light and tender lemon blueberry muffins look like picture-perfect muffins, and they have the flavor to match.

Prep
10 mins
Bake
25 to 30 mins
Total
40 mins
Yield
12 muffins
Lemon Blueberry Muffins on a cutting board - select to zoom
Lemon Blueberry Muffins on a cutting board - select to zoom
Lemon Blueberry Muffins on plates with coffee - select to zoom
Close up of a broken Lemon Blueberry Muffin on a plate - select to zoom

Instructions

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  1. Preheat the oven to 375°F with a rack in the center. Lightly grease a standard muffin pan, or line with baking cups. 

  2. In a large bowl or the bowl of a stand mixer, rub the sugar and lemon zest together until the sugar is moist and fragrant (clean hands are the best tool here). Set aside 1/4 cup (50g) of the mixture for topping the muffins later. 

  3. To the bowl with the remaining lemon sugar, add the butter and lemon emulsion. Mix using the flat beater attachment, or if mixing by hand, use a flexible spatula to beat the mixture until well combined, about 1 minute. 

  4. Add the eggs to the bowl one at a time, scraping the sides and bottoms of the bowl and beating well after each addition. 

  5. In a medium bowl, whisk together the flour, baking powder, salt, and baking soda.  

  6. In a liquid measuring cup or small bowl, combine the buttermilk and vanilla. 

  7. Add one-third of the dry ingredients to the butter mixture, beating gently to combine. Gently beat in half of the buttermilk mixture. Mix in another third of the dry ingredients, then the remaining buttermilk mixture. Stir in the remaining dry ingredients. Scrape the sides and bottom of the bowl as needed.  

  8. Add the blueberries and use a flexible spatula to mix gently by hand to incorporate. 

  9. Scoop the batter by the heaping 1/4-cupful into the prepared muffin pan; a muffin scoop works well here. The wells will be nearly full; that’s OK. 

  10. Sprinkle about 1 teaspoon of the reserved lemon sugar on top of each muffin. (Break up any lumps with your fingertips before sprinkling.)  

  11. Bake for 25 to 30 minutes, until the tops are light golden brown and a toothpick inserted into the middle of one of the center muffins comes out clean. 

  12. Remove the muffins from the oven. Loosen any stuck edges from the pan and let cool in the pan for 10 minutes before transferring to a rack. Serve slightly warm or at room temperature. 

  13. Store leftover lemon blueberry muffins in an airtight container at room temperature for several days. Freeze for longer storage. 

Tips from our Bakers

  • Lemon emulsion is the secret ingredient that takes these muffins from very good blueberry muffins to aromatic lemon blueberry muffins. If you can’t get your hands on this ingredient, expect a more subtle lemon flavor. 

  • If you use frozen blueberries, rinse them several times in cold water, then pat dry with paper towels before using; this will help prevent the muffins from becoming blue-green or purple during baking. 

  • Be aware: Some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.

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