Summer is here which means it’s blueberry season. What better way to use them up than to make these lemon blueberry muffins with fresh milled flour. These fluffy bakery style muffins are full of flavor from blueberries and lemon zest. Buttermilk and Greek yogurt help keep them moist. Top the muffins with a sprinkle of coarse sugar for a sweet crunch. The perfect muffin to have with coffee or a midday snack.
This post contains Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases at no extra cost to you.
Last summer Annabelle went to an overnight music camp for a week. My mother in law was kind enough to watch Aubrie and Autumn so Matt and I could have a little date weekend after dropping Annabelle off. We ate, drank, went charter fishing, and had a blast. On a whim we stopped to pick blueberries on the way home. We had a fun time, so went again as a whole family after picking up Annabelle. But that left us with a lot of blueberries.
We ate them, but still had a ton, so I ended up freezing a bunch (I’m talking close to 10 cups). I knew that I wanted to create a blueberry muffin recipe, so after quite a few batches I finally created one that tastes amazing.
Why You’ll Love these Lemon Blueberry Muffins with Fresh Milled Flour
- These muffins scream summer. They are light and fluffy with bursts of blueberry through out.
- The sugar sprinkled on top adds a bit of sweetness and gives them a little bit of crunch.
- Lemon zest adds a a fresh flavor that pairs great with the blueberries.
- Fresh milled flour adds a hint of nuttiness and some extra nutrition you wouldn’t get with all purpose flour.
- They bake up big and bakery style (when using large parchment paper liners).
How are fresh milled muffins made different from all purpose flour?
The main difference between these muffins and ones made with all purpose flour is the rest period. After mixing the wet and dry ingredients together (but before you fold in the blueberries) you need to let the batter rest so the flour can absorb the liquid. After the rest you fold in the blueberries, scoop the batter into the muffin tins and bake.
Ingredients in Fresh Milled Lemon Blueberry Muffins
The list of ingredients for these muffins are pretty basic. I tweaked this recipe quite a few times until it came out **chef’s kiss** amazing.
- soft white wheat: soft white wheat helps to create a light fluffy muffin. No need to sift
- baking powder and baking soda: leavening agents for rise
- salt: enhances flavor
- melted butter: richness and moisture
- white sugar: for sweetness
- eggs: helps with structure
- buttermilk: helps with rise and flavor
- Greek yogurt: flavor and moisture
- Lemon zest: added flavor
- lemon juice: flavor
- vanilla extract: more flavor
- blueberries: adds bursts of juicy blueberry goodness
How to Make Lemon Blueberry Muffins
Melt the butter
Start by melting the butter so it has time to cool.
Mix the dry ingredients
Mix the flour, baking powder, baking soda, and salt together.
Combine the wet ingredients
Beat the sugar and eggs until pale yellow (1-2 minutes). Then add the buttermilk, Greek yogurt, melted butter, lemon zest, lemon juice, and vanilla extract.
Stir dry ingredients into wet and rest
Stir the dry ingredients into the wet ingredients. Let this rest for 30 minutes. This rest gives the flour the time it needs to absorb the liquid. While resting preheat your oven to 425℉.
Fold in blueberries
Mix the blueberries with about a tablespoon of flour (this helps them from sinking to the bottom of the muffin) and scoop into muffin tins. For tall bakery style muffins be sure to use large parchment paper lines, and fill all the way to the top. Sprinkle the tops with coarse sugar.
Bake
Bake the muffins for 5 minutes at 425℉. Then lower the temperature to 350℉ (but do not open the door) and bake for another 20-25 minutes. If you are using larger liners you will need closer to 25 minutes. The muffins are done when a toothpick inserted in the center comes out with a few crumbs.
How to get Tall Bakery Style Blueberry Muffins
- Make sure that your batter is thick (this one is). One of the reasons we let this fresh milled batter sit is to fully hydrate. You will notice a difference in the batter after the 30 minute rest.
- Add blueberries right before baking. If you add them before the rest the moisture from them will get into the batter and make it thin.
- Fill liners to the top. Whether you use large liners, or normal ones, fill them to the very top. To see a visual on the difference between large parchment paper lines, parchment paper tulips, and standard cupcake liners you can check out my banana double chocolate post.
- Bake them at a high temperature for a few minutes, before lowering. The quick burst of high heat helps the muffins expand upward.
How to Store Blueberry Muffins
On the counter
You can store these lemon blueberry muffins on the counter for 3-4 days. After they have cooled place in an airtight container.
In the freezer
These muffins can also be frozen. After letting them cool, place in an airtight container and then put in the freezer. They will last 3-4 months. You can either thaw them in the fridge or on the counter at room temperature.
Common Questions
Are blueberry lemon muffins with fresh milled flour healthy?
I wouldn’t exactly call these muffins healthy. They do have sugar and butter in them. But, they are also made with fresh milled flour, which does have some add nutrients compared to all purpose flour. You also know all the ingredients that went into them, and there are no preservatives.
Can I use frozen blueberries?
Absolutely! Do not defrost them before using, just mix them in frozen.
Do I have to top with sugar?
Nope, you do not have to if you don’t want to. The sugar adds just a touch of sweetness and a nice crunch that I think tastes amazing.
Can they be made with all purpose flour?
Yes, but because this recipe was developed specifically for fresh milled you will need to make some changes. You will either need to increase the flour, or decrease the buttermilk.
Other Muffins Recipes You May Like
- Banana Double Chocolate
- Banana Chocolate Chip with Sourdough Discard
- Banana Blueberry with Streusel Topping
Ingredients
Method
- Melt your butter first so it has some time to cool down a little bit.
- Next mix the flour, baking powder, baking soda, and salt.
- In a separate bowl beat the eggs and sugar until pale yellow.
- To this bowl add the buttermilk, Greek yogurt, lemon zest and juice, and melted butter.
- Add the flour and stir until just combined.
- Let the batter rest for 30 minutes to allow the fresh milled flour to fully hydrate. During this time preheat the oven to 425℉.
- After 30 minutes fold in the blueberries.
- Scoop batter into muffin tins. If using large parchment liners you will get about 9 muffins, If you are using normal lines you can probably get 12. Sprinkle with coarse sugar if desired.
- Bake the muffins for 5 minutes, then lower the temperature of the oven to 350℉ (but don't open the oven door) and bake for 20-25 more minutes.
- Remove from oven and place muffins on a wire rack to finish cooling. These muffins will stay fresh 3-4 days if stored in an airtight container on the counter.
