If you are looking for the best blueberry muffin out there, these Blueberry Muffins with Lemon Ginger Sugar have a good chance of winning you over. I think they are the best muffins on the planet, with a moist, fluffy interior to prove it. They are soft, tender, packed with blueberries and the lemon ginger sugar on top is just an extra treat. Plus, they come together in one bowl and are insanely easy to make. If you are looking for an easy, tender, buttery and perfectly simple blueberry muffin, add these to your baking list.
Table of contents
- First, let’s talk about blueberry muffins
- Baking ingredients you will need for these blueberry muffins
- What is lemon ginger sugar?
- What makes these blueberry muffins moist?
- Tips and tricks on how to store these muffins to keep them moist and fresh
- Why is this recipe in grams?
- Looking for other similar recipes?
First, let’s talk about blueberry muffins
There are a lot of blueberry muffins out there, and they all have varying results and techniques. I like these Blueberry Muffins because they are quite literally a dump-and-run cake. You just add all the ingredients to one bowl, mix and voila! A glossy batter ready for blueberries at any moment.
I like to this of this blueberry muffin as a classic, with only the lemon ginger sugar as it’s big (and my favorite) innovation. But try it once, and I hope it knocks all your other blueberry muffin recipes out of the park.
Baking ingredients you will need for these blueberry muffins
- 2 large eggs
- 113 grams salted butter, 1/2 cup, melted
- 110 grams granulated sugar, 1/2 cup
- 110 grams dark brown sugar, 1/2 cup
- 85 grams skyr or greek yogurt, 1/3 cup
- 1 teaspoons vanilla extract
- 280 grams all-purpose flour, 2 cups
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 80 mL milk of choice, 1/3 cup, I use almond milk typically
- 320 grams fresh blueberries,s 3 cups
For the lemon ginger sugar
- 125 grams turbinado sugar, 1/2 cup
- 1 teaspoon freshly grated ginger
- 1 teaspoon lemon zest
What is lemon ginger sugar?
Lemon ginger sugar is my new favorite way to use turbinado sugar. Turbinado sugar is a large-grain, coarse sugar, and when you mix it with lemon zest and freshly grated ginger, it turns into lemon ginger sugar magic.
You can just mix it though – you need to work in the lemon ginger sugar with your hands, grinding it into the sugar so that the sugar cuts into the aromatics, letting them release their oils and create a fragrant, flavorful sugar. The more you rub the sugar in with your fingers, the more delicious it will be. By the time it’s ready for topping, it should have the texture of damp sand.
When the sugar cooks on top of the blueberry muffins it starts to taste like candied ginger on top – it’s heaven.
What makes these blueberry muffins moist?
The moisture factor in baked goods comes from a LOT of external sources. I’m very well known for throwing whole vegetables into my cakes, just because I know how goooood the moisture can be. But in these blueberry muffins, there are a few other factors that make them the most tender, light and moist blueberry muffins out there.
In all baking, moisture depends on a few factors – such as your flour-to-fat ratio, and if you are using any additional moistening agents. Moistening agents typically include a dairy product, like sour cream, crème fraîche, or in this case, skyr or yogurt. These Blueberry Muffins are magically moist because the flour-to-butter ratio is perfect (plus melted butter makes everything better) and because it uses just a touch of yogurt to make the batter tender and light.
The second factor to moisture is the blueberries – this recipe uses a TON of them, and they help the batter lock in moisture, especially after baking! But don’t worry, even if you use a touch less berries, the moisture in the batter will still be the same.
Tips and tricks on how to store these muffins to keep them moist and fresh
I like to bake these muffins at the beginning of the week and snack on them throughout – but the issue with doing that is you need to know how to keep them fresh! Here are a few of my best tips to lock in the moisture:
- Store in a cool, dry place like a pantry or a cool part of your kitchen – this is not the best recipe to store near the stove! Temperature variance won’t affect the moisture, but it will affect your muffin’s ability to keep for the full week.
- Store in an air-tight container – this is imperative to keeping a cake’s moisture. Let the muffins cool completely before moving them to a tupperware container with a snap-lock lid.
- For extra moisture, throw in a damp paper towel 12 hours before eating your next muffin – it’s wild, but it works!
- Forgot to do that step? Microwave your muffin for 20 seconds with a wet paper towel draped over it. I learned this from Emily Mariko and I’m never going back.
Why is this recipe in grams?
Baking is a very finicky and exact science. The only way to ensure complete accuracy is through measuring by weight, and not volume. As much as I wish I could give you multiple ways to measure ingredients, in this recipe measuring by cups might cause some volatility and miss-matched results. I want to ensure you get the best results with this recipe (and I want to keep this recipe fool-proof!) so I highly recommend getting a small affordable kitchen scale if you want to move forward with this particular recipe!
Plus, it saves dishes – get a small scale and live life in the fast lane 🙂
Looking for other similar recipes?
Here are a few of my baking favorites, some with blueberry, some without, but they are all delicious!
And that’s everything for these Blueberry Muffins with Lemon Ginger Sugar!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Blueberry Muffins
Equipment
- 1 jumbo muffin tin
- 1 piece of parchment paper
- 1 Whisk
- 1 Spatula
Ingredients
- 2 large eggs
- 113 grams salted butter 1/2 cup, melted
- 110 grams granulated sugar 1/2 cup
- 110 grams dark brown sugar 1/2 cup
- 85 grams skyr or greek yogurt 1/3 cup
- 1 teaspoons vanilla extract
- 280 grams all-purpose flour 2 cups
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 80 mL milk of choice 1/3 cup, I use almond milk typically
- 320 grams fresh blueberries 3 cups
Lemon Ginger Sugar
- 125 grams turbinado sugar 1/2 cup
- 1 teaspoon freshly grated ginger
- 1 teaspoon lemon zest
Instructions
- Position a rack to the center of the oven and preheat to 375°F.
- In a large bowl, whisk together the eggs, butter, sugars, yogurt, and vanilla until smooth.
- Add in the flour, baking powder and salt. Mix, adding splashes of milk in a few tablespoons at a time to help ease it into a smooth batter.
- Mix in the blueberries with a spatula.
- In a small bowl, add the turbinado sugar, ginger and lemon zest. Use your fingers to press the ginger and zest into the sugar, rubbing the zest and ginger in. It should start to smell amazing, and the sugar should take on the texture of damp sand, set aside.
- Line or grease a jumbo muffin tin and equally portion the batter into each cup. This will make six jumbo muffins or twelve standard-sized muffins (see notes). Sprinkle with a generous helping of lemon ginger sugar.
- Bake for 32-35 minutes or until the tops are domed and golden and you no longer hear any "bubbling" of the batter. (The toothpick trick won't work here, unfortunately, you'll run into some blueberries!)
- Let cool for a few minutes, then enjoy.
Hi there! 🙂 Do you think it is ok to bake it in a single cake pan?
Hi! I wouldn’t because the blueberries tend to sink to the bottom of the cake and cause an uneven bake. I know it’s not ideal, but I’d stick with muffins to keep the recipe as fail-proof as possible!
Can these be frozen?
Yes! You can freeze them after baking and they will keep for up to a month. To thaw, move them to the refrigerator for 12 hours, then pop them in the oven at 350°F for 10 minutes to re-warm them.
I have been searching for the perfect blueberry muffin and OMG I THINK THIS IS IT?!? 😍
A few tiny changes- I just had regular sized muffin tin, turned temp to 350. Used einkorn flour instead (did 2.5 cups) and sprinkled brown sugar on top. *chefs kiss* perfection!
Can you use gf flour for this?
I haven’t personally tested it, but for gluten free subs I always use King Arthur 1:1 blend for the best results!
made these for my mum who can’t eat wheat – used GF self-raising flour and an extra egg (my usual approach to making non-GF recipes suitable for GF) and was perfect! crumby, soft, perfectly risen; couldn’t recommend more!
Sounds good! Can I use whole spelt flour instead?
I haven’t personally tested it with spelt so I can’t confirm yet, but if you try it, please report back! I’m sure other blog readers would love to know as well 🙂
Can you use frozen blueberries? We have 3 bushes and freeze the blueberries
I haven’t personally tested it with frozen – my concern is they might yield too much moisture as they thaw and their cell walls break down. I’d halve the amount if you opt to use frozen!
I made these this morning, with blueberries I had picked last week and frozen right away. I used the full amount as directed and just needed to add several minutes of baking- I kept eyeballing them every 5 additional minutes or so. They turned out great and I’m glad I included the FULL blueberry amount! Love the topping. I even used frozen ginger root (maybe a little more than called for) that I keep in the freezer and grated it into the sugar, also worked just fine.
Amazing! Instead of 3 cups of just blueberries I did blueberries, strawberries, and blackberries and they turned out great.
I halved the recipe and they came out perfect. Adding the lemon zest to the sugar is delicious
Really excellent and easy blueberry muffin! I used demerara sugar for the topping, yielding an extra crusty, crunchy top, yum!
Hi Justine! I love watching you! Quick question. What size parchment squares do you cut to make the muffins? I want to try this method but want them to be perfect!
Hello! I cut them into 5 by 5-inch squares, but it’s not an exact science! This is a great note though – I’ll add this to my list of things to make blog posts about!
I made these today and I was honestly amazed by how good they are! No shocker tho, every recipe I’ve tried from here turns out to be so brilliant. I’d say this is one of the best blueberry muffins I’ve ever had!
Oh my gosh this makes me so happy! Thank you for taking the time to leave such a kind rating and review <333
I saw this recipe on Instagram and had to try it due to the ginger lemon topping. It was absolutely delicious. The muffins were perfectly moist and not too sweet. The sugar ginger lemon topping was the best. This is my new go to blueberry muffins recipe
Hi Justine,
Thank you so much for the recipe.
I would like to use unsalted butter. Do I need to adjust amount of salt in it?
Thank you
Hello! I’d add just a quarter teaspoon more salt, not that much is needed to match up with salted butter 🙂
Best Blueberry muffins out there! The recipe is really easy to follow and the sugar on top is what makes this recipe perfect! So tasty!
Omg!!! I made these last night and they are EVERYTHING! Thank you so much for putting me on to greatness!
Do you think the base mix would work with chocolate chips instead of blueberries? I tried and LOVED the blueberry muffins but searching for a good chocolate recipe too…
I personally haven’t tested it but I don’t see why not! If you try it, please report back – I’d love to hear how it turns out!
Always love your recipes! Would have a recommendation of what to use if I have a dairy allergy? Vegan butter usually works for me for butter subs, but the yogurt? Thanks in advance!
Hi! Yes, vegan butter is a great sub, I also use coconut yogurt in my baking and have had pretty great luck with it! It can lead to a touch more moisture, so I’d lower the blueberry amount by 25% if you opt for it 🙂
I made these on a whim at 9pm on Saturday night, and have never been so pleased with a muffin recipe.
They were a breeze to throw together (although I had to use frozen blueberries as they’re not in season here), and they are so unbelievably delicious!
Everyone I’ve given them to has absolutely raved about them, and my husband even pinched a stack of them to take into the office and show off to his co-workers.
I’ve made several of your recipes now and they’re all fabulous. Thank you!
These muffins were incredible!!! I used King Arthur’s measure-for-measure and let the batter sit for a little while before adding the baking powder (helps the xanthan gum bind the dough so the end result isn’t gritty!) and once the batter was fully assembled, it needed more than 1/3 cup of milk.
The resulting muffins were so fluffy. Perfect amount of blueberries. The sugar on top was just as candy-like as described. These are the best blueberry muffins I’ve ever had! Thank you so much!
20/10 Best muffins I’ve ever made! The flavor, the size, the moistness, the ratio of blueberry to muffin… perfection! I’ve sent this recipe to all my friends and am about to make it again now. Thank you for this amazing recipe!
I just baked these now and they came out perfect! My family cannot believe that they’re home-made! This will definitely be my go-to recipe everytime I crave something sweet with a cuppa coffee☕🧁. Thank you Justine❤️ Sending LOVE ❤️
I was surprised at how thick the batter was but I think I still did it right because they came out delicious! Do you have videos that ever accompany your recipes? I have a hard time visualizing what I read so food videos are super helpful; regardless, thank you for your recipe and the new way to make some yummy sugar topping!
All my videos are on Instagram and TikTok – each video accompanies a recipe 🙂
I recently went to a U-Pick farm and ended up with an overabundance of haskap berries (honeyberries) and I wanted to give this recipe a try! The berries are quite a bit larger than blueberries and I ended up accidentely overfilling my muffin tins and needing to bake for much longer than the recipe called for. BUT they were still delicious and I would definitely make this again with a few modifications. The issues I ran into were due to me modifying the recipe and not the recipe itself. My husband has still claimed they are the yummiest muffins he has ever eaten.
These are the best muffins I have ever made. AMAZING. I did use vegan butter and coconut yogurt and just baked for longer. I have made them 3 times in one week. Onto the blueberry cake next!
Ahhhh I’m so thrilled you liked them!
If you make these to share with friends…expect that they will thereafter and forevermore insist that *this* is what you must bring to all gatherings. My friends made it about a week before begging for more. Excellent recipe!
Brought these to a friends house in the Hamptons this week and he said “These are the kind of muffins people line up to buy” I’d consider that to be a major success!! They are amazing!
This is the HIGHEST compliment – I’m so glad they liked them!
I made a half batch of this recipe and got 8 good size muffins out of it! I let the batter rest in the fridge for an about an hour. I used frozen cherries instead of fresh blueberries and didn’t add the fruit until just before I baked it. The muffins rose really well and using frozen fruit added a minute or two more to the baking time.
These are the BEST blueberry muffins I’ve ever made. The lemon, ginger, sugar topping was WOW. Thank you for this recipe! **chef’s kiss**
Can melter coconut oil be substituted for butter?
It’s not my ideal substitution, but it can work! You’ll have a bit of a more tender muffin, just be warned!
These are delicious!!! Thee ginger topping is so good and compliments the muffins and blueberries so well! Definitely going to make another batch.
How is the best way to store them? I found that some leftover muffins toppings ended up melting and some muffins turned too soft…. i stored them in a container but that did not seem to work.
I’m so glad you liked them! I typically store them in a container on the counter, but if you find yours are having issues, feel free to pop them in the fridge instead, which will help them keep longer. Try to give each muffin plenty of space to breathe, which will help with the softening!