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.

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

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!

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!

These are very similar to America's Test Kitchen "big, beautiful muffins" with slight variations.I'll try this recipe next time.

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.

Can I substitute cake flour for the AP?

Add about double the blueberries. These are perfect!

Not enough blueberries—needs at least another 1/2 cup! Also, don’t use paper cupcake liners instead of greasing the muffin cups because the batter, which was somewhat but not objectionable sticky, stuck to the bottoms! Fairly good recipe but not the best I’ve tried from the app.

These were quick to make & pretty good; I didn't have a lemon, so I used zest & juice from a tangerine. Next time I'll use lemon.I also added a little almond extract.And next time I might use a bit less flour; the muffins were not quite the "airy pillows" I'd hoped for.

Great taste, great consistency, easy to do!! 4 1/2 stars!!

Perfect muffins

Oh my! We were looking for a lower-fat, lower-sugar muffin and this looked promising so... Wow! Delicious and beautiful. We were running low on oil so used half oil and half butter: Best of both worlds. Today we used cake flour and oh boy; Not just the best muffins we ever made but the best muffins we ever ate. Tender, not too sweet, beautiful top. And they keep for days on the counter. We used the gram weights. We only have fa*ge Greek yogurt because that is what we like. Land-o-Lakes unsalted b

My husband is diabetic and I cannot eat dairy products, so I made a couple of substitutions to the recipe. First, to add more protein, I replaced the 3/4 cup of flour with 3/4 cup of almond flour. I've found that when using gluten-free flours the product is rather crumbly and won't hold together as well. Adding a third egg solves the problem. In place of the whole-milk yogurt, I used 1 cup of oat-milk creamer and canola oil instead of butter. The resulting muffins are delicious.

So easy and totally delicious. Made exactly as directed except I had vanilla yogurt so used that.

This is truly one of the best recipes I've tried on here! So simple I did it while watching TV. I made them with a bigger muffin pan and they still came out so soft and chewy. I might add more lemon zest next time to really max out the flavor.