Bright, zesty, and full of fresh summer blueberries, these delicious Lemon Blueberry Sunshine Muffins are a great way to start your morning!
Fresh seasonal summer berries are a favorite in our house and making Lemon Blueberry Sunshine Muffins is one way that we like to enjoy them. Fresh blueberries are wrapped in a light and lemony crumb cake.
It’s a great combination of flavors and tastes like sunshine on a summer morning!
What you’ll need to make Lemon Blueberry Sunshine Muffins
- Butter – We use regular salted butter, but unsalted butter may also be used.
- Sugar – Regular, white granulated sugar.
- Eggs – 2 large white or brown eggs.
- Fresh Lemon – Medium sized, zested and juiced. 3 tablespoons of bottled lemon juice may be used instead.
- Milk – We use whole milk but skim milk or 2% milk may be used instead.
- Flour – We use all purpose flour for best results.
- Pantry Ingredients – Baking powder and salt.
- Blueberries – Fresh or frozen may be used. If using frozen, leave frozen, do not thaw.
- Raw Sugar – Also known as Turbinado Sugar. This is a coarse sugar that we sprinkle on the top just before
- baking. This is optional and can be skipped if you don’t have this ingredient.
How to make Lemon Blueberry Sunshine Muffins
These delicious muffins are bright, zesty, and full of fresh summer blueberries. Fresh blueberries are wrapped in a light and lemony crumb cake. Its a great combination for breakfast or anytime, really!
Preheat oven to 375 degrees F.
Line 12 full sized muffin tins with paper liners and set aside.
In the bowl of a stand mixer cream together the butter and sugar on medium speed. Add the lemon juice and eggs and mix until incorporated and then finally, mix in the milk.
In a small bowl, sift together the flour, baking powder and salt.
Slowly add the flour mixture to the butter mixture until the flour has all been worked in.
Fold in lemon zest and blueberries.
Divide the batter evenly between the 12 cupcake liners in the muffin tin. They will be almost full. Sprinkle each muffin generously with raw sugar.
Bake at 375 degrees F for 18-22 minutes, until a toothpick in the center comes out clean.
Remove from oven to a cooling rack and allow to cool for at least 10 minutes before eating.
Store in a covered container or zip top bag. Enjoy!
Other Sweet Bites You May Like
Strawberry Banana Oat Bran Muffins – quick and easy to make with a handful of berries and just one banana!
Soft Baked Banana Bread Cookies – all the flavors of fresh baked banana bread in a delicious cookie form!
Butterscotch Ranger Cookies – a little bit of everything when you want something a little out of the ordinary.
Small Batch Chocolate Chip Cookies – the perfect Baker’s Dozen using no-frill pantry ingredients!
Banana Chocolate Chip Mini Muffins – turn those brown bananas into something delicious that the whole family will love!
Lemon Blueberry Sunshine Muffins
Ingredients
Method
- Preheat oven to 375 degrees F.
- Line 12 full sized muffin tins with paper liners and set aside.
- In the bowl of a stand mixer cream together the butter and sugar on medium speed. Add the lemon juice and eggs and mix until incorporated and then finally, mix in the milk.
- In a small bowl, sift together the flour, baking powder and salt.
- Slowly add the flour mixture to the butter mixture until the flour has all been worked in.
- Fold in lemon zest and blueberries.
- Divide the batter evenly between the 12 cupcake liners in the muffin tin. They will be almost full. Sprinkle each muffin generously with raw sugar.
- Bake at 375 degrees F for 18-22 minutes, until a toothpick in the center comes out clean.
- Remove from oven to a cooling rack and allow to cool for at least 10 minutes before eating. Store in a covered container or zip top bag. Enjoy!
Nutrition
Tried this recipe?
Let us know how it was!
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