Last Updated on 2 months by Neha Deshmukh

Blueberry Muffins Recipe – Meyer Lemon & Easy Baking Guide

Hey everyone! There’s just something about a warm, fluffy muffin fresh from the oven, isn’t there? Especially when it’s bursting with sweet blueberries and a hint of bright, zesty lemon. I’ve been making these blueberry muffins for years – they’re a weekend staple in my house, and I’m so excited to finally share my recipe with you. This isn’t just any blueberry muffin recipe, though. The secret? A touch of Meyer lemon! It elevates the whole thing to another level.

Why You’ll Love This Recipe

These blueberry muffins are seriously the best. They’re incredibly easy to make, even if you’re a beginner baker. The Meyer lemon adds a unique floral aroma and a lovely tang that perfectly complements the sweetness of the blueberries. Plus, they’re perfect for breakfast, brunch, a mid-afternoon snack, or even a little treat with your evening chai. Honestly, is there a bad time for a blueberry muffin?

Ingredients

Here’s what you’ll need to whip up a batch of these delightful muffins:

• 2 cups all-purpose flour (about 250g)
• 1 teaspoon baking powder (5ml)
• ½ teaspoon salt (2.5ml)
• 1 cup granulated sugar (200g)
• ½ cup (113g) butter, softened
• 2 eggs
• ½ cup whole milk (120ml)
• 1 Meyer lemon, juiced (about 2-3 tablespoons)
• 1 Meyer lemon, zested
• 1 ½ cups blueberries (about 150g), fresh or frozen

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in how these muffins turn out.

All-Purpose Flour Varieties

I usually use plain all-purpose flour (maida) for this recipe. You can experiment with whole wheat pastry flour for a slightly nuttier flavour, but it might make the muffins a little denser.

The Significance of Meyer Lemon

Meyer lemons are a bit sweeter and less acidic than regular lemons, with a beautiful floral aroma. If you can find them, definitely use them! But if not, regular lemon juice will work just fine – just maybe add a touch more sugar to balance the tartness.

Butter Temperature & Quality

Make sure your butter is softened, but not melted. It should be easily pliable, but still hold its shape. Using good quality butter really does make a difference in flavour, so don’t skimp here!

Baking Powder Freshness

Baking powder loses its potency over time. To check if yours is still active, drop a teaspoon into a little hot water. If it fizzes vigorously, you’re good to go!

Blueberry Selection – Fresh vs. Frozen

Both fresh and frozen blueberries work beautifully. If using frozen, don’t thaw them – just toss them in the batter straight from the freezer. This helps prevent the batter from turning purple.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tray with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside for a moment.
3. In a large bowl, cream together the softened butter and sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the milk, Meyer lemon juice, and lemon zest until everything is nicely combined.
6. Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Don’t overmix!
7. Gently fold in the blueberries, being careful not to crush them.
8. Divide the batter evenly among the prepared muffin liners, filling each about ¾ full.
9. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the muffins cool in the tray for a few minutes before transferring them to a wire rack to cool completely (or, let’s be real, enjoy them warm!).

Expert Tips

Want to take your muffin game to the next level? Here are a few of my go-to tips:

• Achieving Fluffy Muffins: Don’t overmix the batter! Overmixing develops the gluten in the flour, resulting in tough muffins.
• Preventing Sinking Muffins: Make sure your oven temperature is accurate. An oven that’s too cool can cause the muffins to sink in the middle.
• Proper Muffin Liner Usage: Using liners makes cleanup a breeze, but you can also grease the muffin tray well if you don’t have any.
• Avoiding Overmixing: Gently fold the ingredients together until just combined. A few streaks of flour are okay!
• Checking for Doneness: A toothpick inserted into the center should come out clean, or with a few moist crumbs attached.

Variations

Feeling creative? Here are a few ways to customize these muffins:

• Vegan Blueberry Muffins: Substitute the butter with vegan butter, the milk with plant-based milk (like almond or soy), and the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg).
• Gluten-Free Blueberry Muffins: Use a gluten-free all-purpose flour blend.
• Spice Level Adjustment (Lemon & Cardamom): Add ½ teaspoon of ground cardamom to the dry ingredients for a warm, aromatic twist. My grandmother always added a pinch!
• Festival Adaptations (Summer Brunch, Tea Time): For a summer brunch, serve with a dollop of Greek yogurt and a drizzle of honey. For tea time, a sprinkle of powdered sugar is lovely.

Serving Suggestions

These muffins are delicious on their own, but they’re even better with a cup of chai or a glass of cold milk. They also pair beautifully with a side of fresh fruit or a dollop of whipped cream.

Storage Instructions

Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze them for up to 2 months. Just wrap them individually in plastic wrap before freezing.

FAQs

Got questions? I’ve got answers!

• Can I use frozen blueberries in this recipe? Absolutely! Frozen blueberries work just as well as fresh. Don’t thaw them before adding them to the batter.
• What is the best way to store leftover blueberry muffins? Store them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
• Can I substitute the Meyer lemon juice with regular lemon juice? Yes, you can! Just add a little extra sugar to balance the tartness.
• How can I tell if my baking powder is still active? Drop a teaspoon into hot water. If it fizzes, it’s good to go!
• What if I don’t have muffin liners? Can I bake these directly in the tray? Yes, but grease the muffin tray very well to prevent sticking.
• Can I add other fruits to this muffin recipe? Definitely! Raspberries, strawberries, or even chopped peaches would be delicious.
• How do I adjust baking time for different oven types? Every oven is different. Start checking for doneness around 20 minutes, and adjust the baking time as needed.

Enjoy baking (and eating!) these delicious blueberry muffins. Let me know how they turn out in the comments below!