Lemon Blueberry Muffins Recipe (2024)

Try them now with Wyman's Maine frozen blueberries. They're the small Maine blueberries which are superior to the larger blueberries found on produce shelves. Definitely a superior flavor and texture.

Why does "Cook time" say "45 minutes" when they bake for 20 and cool for 5?

Since 1 cup of granulated sugar is 200 grams, shouldn't 2/3 cup be 133 grams, not 167 grams? (Some of us use a scale.)

Question: Do foil liners act differently than paper?

To speed up bringing eggs to room temp, put them in a bowl of room temperature water to cover, leave for about 5 minutes. Repeat as needed. The water temp is VERY important - if the water is at all warm it will start cooking the eggs. For cold or frozen butter: use your box grater (large side) to grate the butter onto a plate. Wait a few minutes (for cold) or about 30 (for frozen). You can grate directly into the mixing bowl, but if you're doing a whole stick or more I recommend using a plate.

Lately I freeze yogurt in ice cube trays (then into bags) to stop the clock. That makes buying cheaper, larger quantities practical.

Made these muffins this morning…yummmmm! I’m a type 2 diabetic, so I reduced the sugar (slightly), and increased the plain yogurt (again, just a few grams), and used 2/3 all purpose flour and 1/3 Einkorn whole wheat flour. I also added chopped local pecans because they make all baked goods even better. This recipe is a keeper for when I crave a treat! I’ll make the recipe as written for friends, though. Really delicious!

Been making blueberry muffins for years and just use the frozen berries (ideally wild Maine berries). No need to defrost.

I hope to make these next summer in Maine… subbing in almond flour if possible for one of my hostesses who is diabetic. Any ideas on adjusting amounts, baking temperature, or time?

Using room-temperature ingredients would have produced a more beautiful result, but that's on me. The flavor is delicious.

For all the folks asking about whether they can use Greek yogurt, the original article that features the recipe says it needs to be thinned out so it’s the consistency of regular yogurt. Think more Yoplait and less Chobani. It also says that you can sub buttermilk (and FYI you can make a cup of buttermilk with 1 cup milk 1 tbsp lemon juice or white vinegar). I made this recipe by reducing the sugar slightly, adding more lemon zest, and added some wheat bran in the batter. Family loved it.

In addition sugar (2/3 cup granulated sugar = 133 grams), the gram conversion for yogurt is also incorrect. 1 cup yogurt = 227 grams (grams are on the packaging). Note that 1 cup yogurt, butter, sour cream, milk, and buttermilk each weigh 227 grams. So, 1/4 cup melted butter = 57 grams (close enough to 60), but 1/4 cup oil = 50 grams. King Arthur and Gold Medal state 1 cup of their flour = 120 grams (so 1 3/4 cups = 210 grams). Curious if you used volume or grams for the muffins?

Delicious! Next time, I should give myself enough time to let ingredients come to room temperature. But this way was delicious anyway.

PS I baked half the batch in a non-stick donut pan, and the other half in a regular 6-muffin tin. That’s an easy trick for portion control for diabetics who can’t have muffins on a regular basis. I’ll be freezing these treats to enjoy in the weeks to come!

Separate your eggs. Add yolks first and then whip whites to stiff peaks; fold them into batter. The muffins will be the fluffiest and lightest you will ever make.

They didn’t poof out to “pillow” muffin tops, but these are light and delicious not-too-sweet muffins I’ll make again!

Added zest of 3 lemons instead of 1. Made a crumb topping: ½ cup all-purpose flour½ cup granulated sugar or brown sugar (I like to a do half and half)4-6 Tablespoons salted butter , slightly melted1 tsp vanillaMixed together, look for crumb consistency instead of dough texture. Sprinkle on muffins before baking. Take out after 375F at 20 mins, brush tops lightly with lemon juice, return to 400F for 5 mins until top is golden brown and crispy.

I've made this several times, doubling the fresh blueberries since they're in season. More blueberries makes them a little messier to eat, but hasn't affected the recipe. A family favorite.

Do yourself a favor and use butter instead of a neutral oil. I also whip everything with an electric mixer, I think it makes the muffins extra fluffy.

It's a subtle kind of muffin, taste-wise. I did use the lemon syrup coating, which brought much more tang. The description is incredibly accurate about the texture though: basically a cloud, or something like a cross between a lemon cupcake and a fluffy pillow. This is not what I usually seek out in a muffin, but there are about 1000 blueberry muffin recipes on this site, so if this isn't your jam just pick another. I would not boost the sugar, but might add the zest of two lemons instead.

These were very good, I just glazed them with a mixture of icing sugar and lemon while still hot just to add a zesty flavour to them.

Does anyone have recommendations on how to make this vegan? Using oat milk perhaps?

Good enough.. PROS: very light as muffins go; easy; and not to sweet at all. Given the last quality, I think the flavor needed a little ramping up - either with more lemony punch (i know lemons vary) and/or a bit of vanilla added.I was hoping for the tops to expand on the muffin tin -giving the infamous Seinfeld-esque top. That didn't happen so next time I'd make only 9 muffins so I could fill up the wells with more batter..

Flour 210 g, sugar 133g, Oil 60, Butter 57, yogurt 227. If Greek thin a little. Sour cream for finer crumb. More lemon.

Just made them w sour cream, just as good

Yum! Made with modifications: half the sugar (plus a little sprinkled on top), mostly whole wheat pastry flour with about a 1/4 c almond flour, an extra tbsp yogurt, bob’s red mill egg replacer instead of eggs, and small frozen wild blueberries, not defrosted. Baked 22 min and let cool 10 min in the pan. Didn’t rise much with all the tweaks, but still moist with a good crumb. Thought lemon flavor was pronounced enough and a good level of sweetness. Easy to make with my 2 year old.

If you chill your batter overnight in the fridge, you'll get a higher, fluffier muffin.

This was definitely on the bland side. Quite disappointing as I doubled the recipe. I think it’s due to the lack of vanilla extract. I prefer the recipe from Jenn Segal (Once Upon a Chef). Won’t use this recipe again.

Very disappointed in the taste, bland with no sweetness. Ina Garten's blueberry muffin recipe is head and shoulders above this recipe. Ina's recipe uses more butter and sour cream rather than yogurt, and more sugar.

If you like (and expect) muffins to be fairly sweet, these aren't those kind of muffins. Won't make these again.