Welcome to a recipe that celebrates one of baking's most beloved pairings: zesty lemon and sweet blueberries! These Lemon Blueberry Muffins are wonderfully moist, incredibly fluffy, and bursting with flavor. The addition of smetana (a type of sour cream) and a touch of semolina gives them a uniquely tender crumb that melts in your mouth. Perfect for a sunny breakfast, a delightful afternoon snack, or a simple dessert, this recipe is quick, easy, and guaranteed to brighten your day. Let's get baking!
Lemon blueberry muffins
Lemon Blueberry Muffins Ingredients
- 75 g butter
- 120 g sugar
- 30 g full-fat smetana (a type of sour cream)
- 1 egg
- 110 g all-purpose flour
- 35 g semolina
- 1/2 teaspoon baking powder
- pinch of baking soda
- vanilla, to taste
- 1 lemon
- 100 g blueberries
- powdered sugar
How to Make Lemon Blueberry Muffins
Creaming butter and granulated sugar together
Adding an egg to the butter and sugar mixture
Whisking butter, sugar, and egg until smooth
Cream the softened room temperature butter with granulated sugar. Add vanilla extract or vanilla sugar to taste.
Crack a chicken egg into the butter and sugar mixture. You can mix the muffin batter by hand or with a food processor – just add the ingredients to the bowl in the same sequence.
Whisk the butter, sugar, and egg until smooth, then add full-fat smetana (a type of sour cream).
You can mix the dry ingredients separately and add them to the batter
To the wet ingredients, add the dry ones: semolina, premium grade all-purpose flour, baking powder, and a pinch of baking soda. The soda will neutralize the acidity of the smetana and lemon juice, help the muffins rise, and give them a golden color. You can also mix the dry ingredients separately before adding them to the batter.
Grating a thin layer of yellow zest into the batter
Mixing the batter thoroughly
Adding frozen or fresh blueberries to the batter
Scald the lemon with boiling water and scrub the peel thoroughly with a rough sponge. Grate a thin layer of the yellow zest into the batter. Cut the lemon and squeeze out one tablespoon of juice. Strain the squeezed juice through a sieve and add it to the batter.
Mix the batter thoroughly. At this stage, you can let it rest for a few minutes while you preheat the oven to 180°C (350°F).
Add frozen or fresh blueberries to the batter. It doesn’t matter if the berries are frozen or not; either way, it will be delicious.
Gently mixing the batter with the berries
Typically, one portion requires 60 to 80 g of batter
Baking time is 25 minutes at 180 degrees
Gently fold the berries into the batter. Try not to crush the blueberries.
Place paper liners in a muffin tin. Put an equal amount of batter into each cup. You should fill the liners about 2/3 full, leaving space for them to rise. Typically, you’ll need 60 to 80 g of batter per muffin, depending on the size of your tin.
Place the muffins in the preheated oven. Bake for 25 minutes at 180°C (350°F). You can easily check for doneness with a wooden skewer or by pressing the top of a muffin with your finger. If the batter springs back and doesn’t sink, the muffins are done. If you’re using a gas oven, rotate the tin 180 degrees after 10 minutes.
Dusting with powdered sugar through a fine sieve
Remove the finished muffins from the oven immediately and take them out of the metal tin to prevent them from getting soggy. Cool the lemon blueberry muffins on a wire rack. Dust with powdered sugar through a fine sieve.
Serve these delicious muffins with coffee or tea; they are also great with milk or fruit juice.
And there you have it – a batch of beautiful, homemade Lemon Blueberry Muffins ready to be enjoyed! The bright aroma of lemon and the sweet pops of blueberry make every bite a true delight. These muffins are best served warm, perhaps with a pat of butter, but they are just as delicious once cooled. Store any leftovers in an airtight container at room temperature for up to three days. We hope this simple recipe brings a little bit of sunshine to your kitchen. Happy baking!
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