These Blueberry Lemon Cake Muffins are a bakery-style treat that lives up to their name, bridging the gap between a breakfast muffin and a decadent slice of pound cake. Bursting with fresh blueberries and bright lemon zest, they offer a tender, buttery crumb that is perfect for any morning craving.
With a crunchy sugar top and a moist, dense interior, these muffins are sure to become a household favorite.
Recipe Details
- Flavor Profile: A classic pairing of sweet, juicy blueberries and zesty lemon, rounded out by a rich, buttery vanilla base.
- Texture: True to their name, these have a cake texture dense yet soft rather than a bread-like texture, with a crisp, sugary top.
- Time: 15 minutes prep, 30 minutes bake time (for jumbo muffins).
- Difficulty: Easy. It uses the standard creaming method found in many cake recipes.
What You’ll Need
To make this recipe, you will need a stand mixer or hand mixer to properly cream the butter and sugar. You will also need a muffin tin either a jumbo tin for 6 large muffins or a standard 12-cup tin. The ingredients are simple pantry staples like flour, sugar, and butter, elevated by fresh fruit and lemon zest.
Ingredient Notes
- Unsalted Butter – It is crucial that the butter is at room temperature so it creams properly with the sugar, creating a light and fluffy base.
- Lemon Zest – You will use the zest of one whole lemon. Creaming it directly with the butter infuses the citrus oil throughout the batter.
- Sugar – Granulated sugar is used both in the batter and reserved (1 tablespoon) for sprinkling on top to create a crunchy crust.
- Flour – You can use all-purpose or cake flour. A portion of the flour is used to coat the blueberries so they don’t sink to the bottom.
- Blueberries – Fresh blueberries are best for this recipe. They hold their shape well and provide juicy pockets of flavor.
- Milk or Buttermilk – This adds moisture. Buttermilk will provide a slightly tangier, tender crumb, while regular milk works perfectly fine too.
- Salt – Diamond Crystal kosher salt is specified; if using table salt, use about half the amount.
Add-ins and Substitutions
- Berry Swap – While blueberries are classic, you could use raspberries or diced strawberries using the same flour-toss method.
- Extracts – For an even stronger lemon punch, substitute the vanilla extract with lemon extract.
- Frozen Berries – If using frozen blueberries, do not thaw them first. Rinse them quickly in cold water, dry them, toss in flour, and fold gently to prevent streaking the batter purple.
How to Make Blueberry Lemon Cake Muffins
- Prep and Cream: Heat the oven to 375ºF. In a large bowl or stand mixer, cream the room temperature butter with the lemon zest and 1 cup of the sugar until the mixture is light and fluffy.
- Add Wet Ingredients: Add the egg and vanilla to the butter mixture and beat until combined.
- Prepare Dry Ingredients: Meanwhile, toss the fresh blueberries with ¼ cup of the flour in a small bowl. Then, whisk together the remaining flour, baking powder, and salt in a separate bowl.
- Combine: Add the flour mixture to the wet batter a little at a time, alternating with the milk (or buttermilk). Mix just until combined.
- Fold: Gently fold in the flour-coated blueberries. Note: The batter will be thick. This is OK and ensures the berries stay suspended.
- Fill and Top: Grease a jumbo muffin tin (or a 12-cup muffin tin, though the jumbo is really fun) with butter or coat with non-stick spray. Distribute the batter among the muffin cups. Sprinkle the tops of the batter with the remaining tablespoon of sugar.
- Bake: Bake for 30 minutes if using a jumbo tin (or roughly 18-25 minutes if using a 12-cup muffin tin). Check with a toothpick for doneness; it should come out clean or with moist crumbs. If necessary, return the pan to the oven for a couple of more minutes.
- Cool: Let the muffins cool in the pan for about 7 minutes before serving.
Pro Tip: Tossing the blueberries in that reserved 1/4 cup of flour is a non-negotiable step. This friction helps the heavy fruit cling to the batter so you get blueberries in every bite, rather than a layer of fruit at the bottom of the muffin paper.
Recipe Tips
- Don’t Overmix: When alternating the flour and milk, mix only until the flour disappears. Overmixing develops gluten and can make the muffins tough instead of cake-like.
- Room Temperature Ingredients: Ensure your egg and milk are at room temperature along with the butter. This prevents the batter from curdling and ensures a smooth emulsion.
- Thick Batter: Do not be alarmed by the thick batter. It is meant to be dense to support the fruit and create that high-domed bakery look.
FAQs
- Can I make these in a standard muffin tin? Yes, absolutely. The recipe instructions note that for a standard 12-cup tin, you should reduce the baking time to 18-25 minutes.
- How do I store these? Store them in an airtight container at room temperature for up to 3 days. The sugar top may soften slightly over time.
- Can I use salted butter? If you only have salted butter, omit the kosher salt listed in the ingredients.
Serving Suggestions
- Coffee: These are the ultimate coffee shop style muffin, perfect with a hot latte or cappuccino.
- Breakfast Spread: Serve alongside scrambled eggs and bacon for a sweet and savory brunch.
- Warm with Butter: Slice them in half while warm and slather with a little extra salted butter.
Make This Recipe in Advance
- Freezing: These muffins freeze beautifully. Let them cool completely, then wrap them individually in plastic wrap and store in a freezer bag for up to 3 months.
- Reheating: Thaw at room temperature or warm gently in the microwave for 15-20 seconds to bring back that fresh-baked warmth.
Blueberry Lemon Cake Muffins
- Total Time: 45 minutes
- Yield: 6 Jumbo or 12 Standard Muffins 1x
- Diet: Vegetarian
Description
These Blueberry Lemon Cake Muffins are a bakery-style treat that lives up to their name, bridging the gap between a breakfast muffin and a decadent slice of pound cake. Bursting with fresh blueberries and bright lemon zest, they offer a tender, buttery crumb that is perfect for any morning craving. With a crunchy sugar top and a moist, dense interior, these muffins are sure to become a household favorite.
Ingredients
- 1/2 cup (113g) unsalted butter, room temperature
- Zest of 1 lemon
- 1 cup + 1 tablespoon (214g) granulated sugar, divided
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 cups (256g) all-purpose flour or cake flour, divided
- 2 teaspoons baking powder
- 1 1/2 teaspoons Diamond Crystal kosher salt (use 3/4 tsp if using table salt)
- 2 cups fresh blueberries
- 1/2 cup milk or buttermilk, room temperature
Instructions
Prep and Cream
Preheat your oven to 375°F (190°C). Grease a jumbo muffin tin (6 cups) or a standard muffin tin (12 cups) generously with butter or non-stick spray. In a large bowl or stand mixer, cream the room temperature butter with the lemon zest and 1 cup of the sugar until the mixture is light and fluffy (about 2-3 minutes).
Add Wet Ingredients
Beat in the egg and vanilla extract until fully combined and smooth.
Prepare the Berries
In a small bowl, toss the fresh blueberries with 1/4 cup of the flour. This coating prevents the berries from sinking to the bottom of the muffins.
Mix Dry Ingredients
In a separate medium bowl, whisk together the remaining 1 3/4 cups flour, baking powder, and salt.
Combine Batter
Add the dry flour mixture to the wet butter mixture a little at a time, alternating with the milk (or buttermilk). Mix gently just until the flour disappears. Do not overmix.
Fold
Gently fold the flour-coated blueberries into the batter by hand. The batter will be very thick; this is normal and helps support the fruit.
Fill and Top
Distribute the batter evenly among the muffin cups (filling them almost to the top). Sprinkle the tops of the batter with the remaining 1 tablespoon of sugar for a crunchy crust.
Bake
Bake for 30 minutes if using a jumbo tin, or 18–25 minutes if using a standard 12-cup tin. They are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Cool
Allow the muffins to cool in the pan for about 7 minutes before transferring them to a wire rack.
Notes
The Flour Toss: Do not skip tossing the blueberries in the reserved 1/4 cup of flour. This friction helps the heavy fruit cling to the batter, ensuring you get berries in every bite rather than a soggy layer at the bottom.
Batter Consistency: Don’t be alarmed by the thickness of the batter. It is meant to be dense (like a pound cake) to support the high dome and the fruit content.
Salt Type: This recipe calls for Diamond Crystal kosher salt. If you are using standard table salt or Morton’s kosher salt, reduce the amount by half to avoid overly salty muffins.
Room Temp Ingredients: Ensure your butter, egg, and milk are at room temperature. This creates a smooth emulsion and a fluffier texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast / Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Standard Muffin (1/12 of recipe)
- Calories: 245
- Sugar: 18g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: blueberry lemon muffins, cake muffins, bakery style muffins, jumbo blueberry muffins, lemon zest recipes, breakfast baking, moist muffin recipe
