Lemon Blueberry Muffins

Lemon Blueberry Muffins are soft, moist, and bursting with bright citrus flavor and juicy blueberries. These bakery-style muffins are the perfect balance of tart and sweet, making them a refreshing treat for breakfast, brunch, or an anytime snack. With a tender crumb and golden tops, they’re as beautiful as they are delicious.

Why You’ll Love This Recipe

• Soft, fluffy texture with fresh bursts of blueberry
• Bright lemon flavor adds a refreshing twist
• Easy to make in just one bowl
• Perfect for breakfast, brunch, or dessert
• Uses simple pantry ingredients
• Freezer-friendly and great for meal prep
• Pairs wonderfully with coffee or tea
• Kid-approved and lunchbox-friendly
• Can be made year-round with fresh or frozen berries
• Bakery-quality muffins made right at home

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Granulated sugar
• Baking powder
• Baking soda
• Salt
• Eggs
• Milk (or buttermilk)
• Vegetable oil or melted butter
• Fresh lemon juice
• Lemon zest
• Vanilla extract
• Fresh or frozen blueberries
• Optional: coarse sugar for topping

directions

1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together eggs, milk, oil (or butter), lemon juice, lemon zest, and vanilla.
4. Pour the wet ingredients into the dry and stir gently until just combined. Do not overmix.
5. Fold in the blueberries carefully to avoid crushing them.
6. Divide the batter evenly among muffin cups, filling about ¾ full.
7. Optional: sprinkle tops with coarse sugar for a crunchy finish.
8. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
9. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

Servings: 12 muffins
Prep Time: 10 minutes
Bake Time: 18–22 minutes
Total Time: Approximately 30 minutes

Variations

• Use frozen blueberries (do not thaw)
• Add a lemon glaze made from powdered sugar and lemon juice
• Mix in a bit of cream cheese or yogurt for extra moisture
• Swap milk for buttermilk for a tangier flavor
• Use almond extract instead of vanilla for a twist
• Add poppy seeds for a lemon-poppy-blueberry hybrid
• Make mini muffins and adjust bake time to 12–15 minutes

storage/reheating

To Store: Keep muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
To Freeze: Freeze muffins in a sealed bag or container for up to 2 months. Thaw at room temperature or microwave for 20–30 seconds.
To Reheat: Warm briefly in the microwave or a low oven (300°F) for a fresh-baked feel.

FAQs

Can I use frozen blueberries?

Yes! Use them straight from the freezer and toss in a bit of flour to prevent bleeding.

Why are my muffins dense?

Be careful not to overmix the batter—stir just until combined for light, fluffy muffins.

Can I make these muffins gluten-free?

Yes, use a 1:1 gluten-free baking flour blend and check all other ingredients for gluten content.

How do I get a stronger lemon flavor?

Add extra zest or a teaspoon of lemon extract for a more intense citrus punch.

Can I make mini muffins?

Absolutely. Use a mini muffin tin and bake for 12–15 minutes.

Do I need to coat blueberries in flour?

It’s optional but helps prevent them from sinking to the bottom of the muffins.

Can I use lemon juice from a bottle?

Fresh lemon juice is best, but bottled works in a pinch—just be sure it’s 100% lemon juice.

How do I prevent muffins from sticking to the liners?

Use high-quality liners or lightly spray them with nonstick spray before filling.

Can I use oil instead of butter?

Yes, vegetable oil or even melted coconut oil works well and keeps the muffins moist.

What’s the best way to zest a lemon?

Use a fine microplane or grater, avoiding the bitter white pith underneath the skin.

Conclusion

Lemon Blueberry Muffins are the perfect blend of sweet and citrusy—easy to make, bursting with fresh flavor, and sure to brighten any day. Whether you’re baking a batch for a weekend brunch, school snack, or quick breakfast, these muffins are a fresh, fruity treat everyone will love. Keep them on hand for a delightful homemade bite whenever the craving strikes.

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