Lemon Bursting with Blueberry Muffins

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Lemon Bursting with Blueberry Muffins really are jam-packed with the most blueberries a muffin can hold! They are so light, moist, and fluffy. They are more of a cupcake texture than a muffin, really. I always make these with a vanilla icing drizzle!

We use these muffins as a snack, rather than a breakfast muffin. They are a great little treat for when the kids come home from school hungry and need of a quick snack!

I’ve made blueberry muffins with a streusel topping, but I have really been loving the addition of this light vanilla glaze. You can of course have these lemon blueberry muffins just as they are. They are so delicious plain, and much less messy to pack in a school lunch. But, if you are looking for something a little bit more special, the vanilla glaze makes them a showstopper!

My kids love blueberries! We have been eating them fresh all summer! We love going blueberry picking when they are in season, and bring home a big bag (or bags!) of them! Some to eat fresh, and I package and freeze the rest to enjoy in the fall.

Now that the kids are back to school, and the fresh blueberry season is coming to an end, it is time to try some of these little bursts of flavour in some baking! Don’t you just love blueberries when they are cooked? We all love fresh berries, but the taste of cooked blueberries, especially, is one of my favourites! There is something about the addition of lemon in these Lemon blueberry muffins that adds so much complexity of flavour, as well!

My daughter loves being in the kitchen with me. Anytime she sees me getting ingredients out, she follows along into the kitchen to see if she can help make whatever it is I’m starting. If you have a special kitchen helper, this is a great recipe for kids to make! What’s better, she is always so proud of what she has made in the kitchen, she will give it a try after it is ready! So, if you have some picky eaters in your house, getting them into the kitchen, and involved in the process, is usually helpful!

Fresh or Frozen Berries

Luckily, for this recipe, I have not found any difference whether the blueberries are fresh or frozen. You can make a batch of these anytime of year! If you have a bumper crop of blueberries at your house, or have an abundance of blueberries from a u-pick farm. If it is the dead of winter and you are missing that little taste of summer, a bag of frozen blueberries will work perfectly!

Types of Flour for Lemon Blueberry Muffins

For this recipe, I use all-purpose flour. It gives the muffins a much lighter texture. If you want to go the whole wheat route, the muffins will be a little more dense. You will also need to add a little bit more moisture to the batter. If using a gluten-free flour blend, you may need to wait before putting the batter into the baking cups. This gives the flour a chance to soak in the liquid and usually makes for a more tender baked good. Gluten-free flour often absorbs more liquid than traditional all-purpose flour, so you may need to play around with consistency.

Liquid alternatives

In this recipe for Lemon blueberry muffins, I like to use milk. In the recipe you add lemon to the milk before mixing it in. This sours the milk. This is similar to buttermilk. In fact, it is used as a buttermilk substitute in recipes that call for buttermilk. So if you wanted to use buttermilk instead, you may want to cut back on the amount of lemon you use, or just add the lemon zest!

If you want to make the muffins dairy-free, any of the milk alternatives, like oat milk, almond milk, or coconut milk. Just make sure it is unsweetened or the muffins will be overly sweet.

Can I substitute other types of berries in Lemon blueberry muffins?

Absolutely! Any type of berries your family loves or you have an abundance of will work great in this recipe. Most berries have a similar water content. All the berries, that I have tried, pair really well with lemon. If you are out of berries, use dried cranberries or raisins!

Ingredients

1 cup of milk

Juice from 1 lemon, plus zest

½ cup unsalted butter, softened

1 cup white sugar

2 eggs

1 tsp vanilla extract

½ tsp salt

2 cups all-purpose flour

1 Tablespoon baking powder

2 cups blueberries

Method

1. Preheat oven to 350 degrees F (180 degrees Celsius).
2. In a small bowl, mix the milk, lemon, and zest.
3. In the bowl of the stand mixer, with the paddle attachment. Or a medium bowl by hand. Cream the butter and sugar until light and fluffy.
4. One at a time, add the eggs. Mix after each addition.
5. Mix in the vanilla and salt, until smooth.
6. Add in the baking powder, flour and half of the blueberries. Mix until just combined.
7. Add the rest of the blueberries and the soured milk mixture. Stir to combine. If you overmix, the muffins will not be as tender.
8. In lined baking tins, spoon the batter until almost at the top.
9. Bake 25-30 minutes, depending on the size of your muffin tin, or until a toothpick in the centre comes out clean.
10. Let cool before adding the vanilla glaze.

While you are waiting for the muffins to cool you can get started on the Vanilla-Bean Glaze

To ice the muffins, I place the Vanilla-Bean Glaze in a separate container and either dip the top of the muffin, drizzle it with a spoon for a light glaze, or pour a few spoonful’s directly over top. I do this when each person wants their muffin, instead of all at once.

What berries are your favourite inside of muffins?