Lemon Blueberry Muffins

These lemon blueberry muffins are tender and moist and make the perfect afternoon pick-me-up or breakfast on the go. The lemon zest gives them a nice lemon flavor while the blueberries provide bursts of sweetness. They are a treat to enjoy yourself or to share with friends and family at gatherings such as brunch or potlucks.

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All about Lemon Blueberry Muffins

Lemon blueberry muffins are a classic, easy-to-make treat that you can enjoy for breakfast, snack, or dessert. The bright flavors of lemon zest paired with sweet blueberries make these muffins irresistible. These muffins have the best crumb texture that is buttery soft with a crunchy top.

Blueberries have been called a superfood. They help you get your daily intake of fruits and vegetables. And they are low in calories and high in fiber. They are a good source of vitamins and minerals, such as vitamin C, vitamin K, and manganese. Blueberries are rich in antioxidants, which may help protect against a variety of diseases, including heart disease, cancer, stroke, diabetes, and age-related cognitive decline.

Blueberries contain anthocyanins, natural compounds with antioxidant properties that can help reduce oxidative stress in the body by fighting off free radicals. So adding blueberries to your diet in recipes such as lemon blueberry muffins may provide a range of potential health benefits.

Ingredients You’ll Need for Lemon Blueberry Muffins

  • All-purpose flour
  • Sugar
  • Lemon (for zest)
  • Salt
  • Baking powder
  • Unsalted butter
  • Egg
  • Milk (regular whole milk or the vegetable milk of your choice)
  • Vanilla extract
  • Fresh blueberries

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How to Make Lemon Blueberry Muffins

  1. Preheat the oven to 390 degrees F (200 degrees C).
  2. Line the muffin tray with paper liners.
  3. Wash the lemon and grate the peel into the mixing bowl.
  4. Add the sugar and mix well.
  5. Add the butter and beat the mixture (or process in a blender) until it is creamy and fluffy.
  6. In a separate bowl, combine the flour, salt, and baking powder. Set aside.
  7. Add the egg and vanilla extract to the sugar/butter mixture. Mix well.
  8. Add the milk to the mixture. Mix until well combined.
  9. Add most of the blueberries and combine. Leave some of the blueberries out of the mixture to add on top at the end.
  10. Add the dry mixture to the wet mixture and combine well.
  11. Portion the mixture into the muffin tray lined with paper liners.
  12. Top each of the muffins with the remaining blueberries and sprinkle some of the sugar on top.
  13. Bake for 15 minutes until golden and puffy. Test the muffins with a toothpick. When inserted into the muffins, it should come out clean and not wet.
  14. Allow the muffins to cook for 10 to 15 minutes on a cooling rack.
  15. Store cooled muffins in a closed plastic container at room temperature.

Tips and Variations for Lemon Blueberry Muffins

With these tips for making the perfect lemon blueberry muffins, you can bake up a batch of these delicious treats that will have everyone begging for more.

  • Select fresh, firm blueberries for your muffins. If you are using frozen blueberries, do not thaw them before adding them to the batter. If you do, your entire batch will become discolored with streaks of purple.
  • When zesting your lemon, be sure to use the yellow part of the peel. The white pith will give an unpleasant bitterness to the muffins. Lemon zest has more flavor and fragrance than the juice.
  • Don’t overmix your batter once all the dry ingredients have been added. This will help to keep the muffins light and fluffy. Overmixing causes dense, hard muffins that won’t rise well.
  • Fill muffin cups almost to the top. This will ensure that the muffins rise well and have a domed top. No one likes a flat muffin.
  • Let the muffins cool before removing them from the pan. This will keep them from falling apart. Allow them to cool at least 10 minutes before serving or storing in an airtight container.
  • Make these muffins with your kids because the recipe is easy to make.
  • This recipe is for a standard 12-muffin tray, but you may have more or fewer muffins depending on the size of your tray.

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Lemon Blueberry Muffins FAQs

What type of milk do you recommend for these muffins?

You can use any dairy milk or plant-based milk, but I recommend using unsweetened soy milk.

How do I store the leftover lemon blueberry muffins?

You can store the leftover lemon blueberry muffins in an airtight container at room temperature for 2 to 3 days.

Can I use a different type of berry other than blueberries?

Yes, you can use different types of berries, such as raspberries or blackberries. Make sure to adjust the amount of sugar for the sweetness of other fruit varieties.

Can I freeze these muffins?

Yes, you can freeze these muffins for up to 3 months. Wrap each muffin in plastic wrap before placing them in an airtight container or freezer bag and putting it in the freezer. Defrost them at room temperature when you are ready to serve them.

Other Muffin Recipes

Bottom Line

With this easy recipe, you can whip up a batch of these lemon blueberry muffins in no time at all. Get ready to enjoy the sweet citrusy flavors of lemon blueberry muffins today.


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Lemon Blueberry Muffins

Yield: 12 muffins

Super tender and moist lemon blueberry muffins. Perfect as an afternoon pick-me-up, for friends and family gatherings, or as breakfast on the go. 


  • 1 ½ cups all-purpose flour
  • ½ cup sugar (or adjust to your liking) + 2 tablespoons for sprinkling
  • 1 lemon (zest)
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ½ cup unsalted butter
  • 1 egg
  • ½ cup milk (regular whole fat, or the vegetable milk of your choice, I recommend using unsweetened soy milk) 
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries


  1. Preheat the oven to 200C/392 F
  2. Wash the lemon and grate the peel inside of the mixing bowl. 
  3. Add the sugar and mix it well with the lemon zest. 
  4. Add the butter to the lemon-sugar mix and process with a blender until is creamed and fluffed. 
  5. In a separate bowl add the flour and mix it with the salt and baking powder. Set aside. 
  6. Add the egg and the vanilla extract to the sugar and butter mixture. Mix well. 
  7. Add the milk to the sugar, egg, and butter mixture. Mix until well combined.
  8. Add the blueberries to the wet mix and combine well. Leave some out of the mixture to add at the end.
  9. Mix the wet mixture with the flour, salt, and baking powder mixture and combine well. 
  10. Portion into the muffin tray lined with muffin paper liners. 
  11. Add the remaining blueberries into each of the muffins and sprinkle some of the sugar on top. 
  12. Bake for 15 minutes until golden and puffy. To make sure they are cooked try poking them with a toothpick. It should come clean and not wet. 
  13. Let cool for 10-15 minutes before eating on a cooling rack. 
  14. Store in a closed plastic container at room temperature.


These muffins are super tasty and have the best crumb texture. Buttery soft with a crunchy top. 

They can be done on a whim and are perfect to make as a project with kids. 

They are good for up to 2-3 days in a closed container at room temp. 

Depending on the size of your mold you can have more or fewer muffins, this recipe is for a standard 12-muffin tray. 

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Lemon blueberry muffins ingredients

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Author: Lindsay Delk

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