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These lemon blueberry muffins are so soft and buttery, bursting with zesty and sweet flavor in each bite. Whether you make them for breakfast or an afternoon treat, they’re sure to fly off the table in all of their lemony, berry goodness!
Is there anything better than homemade muffins fresh out of the oven? Making them from scratch can be addictive, so I’m just going to leave a few more of my favorite recipes here: coffee cake muffins, morning glory muffins, and blueberry cheesecake streusel muffins!
Lemon Blueberry Muffin Recipe
Lemon blueberry muffins are the ultimate summer breakfast, perfect for sunny mornings. They’re packed with amazing flavors that just scream summer! You’ve got that tangy kick from the lemons and the burst of sweetness from the juicy blueberries. Blueberry and lemon is a classic flavor combination and one that I find myself coming back to pretty often when I bake. (You’ll have to try these lemon blueberry cookies next!)
These muffins are seriously the bomb! They’re so moist and crumbly, with a burst of sweet blueberries in every bite. And that lemony flavor just wakes up your taste buds and gets you ready for the day. Whether you enjoy them at the breakfast table or take them on an afternoon picnic, these lemon blueberry muffins are the perfect summer dessert. So go ahead and treat yourself! I know you’ll love them as much as my family does.
Time to raid your pantry, because these lemon blueberry muffins come together with just a handful of basic baking ingredients! If you’re looking for measurements, you can find them in the recipe card at the end of the post.
- Granulated Sugar: Makes your muffins delicious and sweet.
- Lemon Zest: This zesty addition adds a pop of tangy, lemony flavor to the muffins.
- Unsalted Butter: Adds richness and moisture to the muffins.
- Large Eggs: Eggs help hold everything together and make the muffins nice and fluffy.
- Vanilla Extract: This adds a touch of sweet and warm flavor to the muffins. I recommend using pure vanilla extract or making your own blend.
- Lemon Juice: Just like the zest, lemon juice gives the muffins a tangy kick. If you don’t have lemons, you can use bottled lemon juice, but fresh is always better if you can get your hands on some.
- Milk: Milk adds moisture to the muffins and also makes them nice and tender. I always like to use whole milk for my baked goods. The high fat content makes them extra soft and moist!
- Salt: A pinch of salt enhances the overall flavor and balances the sweetness.
- Baking Powder: Makes the lemon blueberry muffins rise and gives them a light and fluffy texture.
- All-Purpose Flour: Provides structure and holds everything together.
- Fresh Blueberries: These juicy little gems are what make the muffins extra special. They add bursts of sweet flavor and a lovely pop of color. You can also try using a mix of other berries like raspberries, strawberries, or even diced peaches or apples.
- Turbinado Sugar (Coarse Sugar): This is the fancy sugar you sprinkle on top of the muffins for a nice crunch and presentation.
How to Make Blueberry Lemon Muffins
I love this lemon blueberry muffin recipe because it’s so simple and only takes 45 minutes from start to finish. You’ll have a pan of zesty, berry-filled muffins ready in no time at all! With how easy they are to make, you won’t ever want store-bought muffins again.
- Preheat Oven, Prep Pan: Preheat the oven to 375 degrees Fahrenheit. Spray a muffin pan with pan spray or line with liners and then set aside.
- Sugar Mixture: Add the sugar and lemon zest to a large bowl and use your fingers to rub the zest into the sugar until fragrant.
- Add Wet Ingredients: Add the butter to the lemon sugar and beat with a hand mixer or a stand mixer until light and fluffy, about 3-4 minutes. Add in the eggs, vanilla, lemon juice, and milk. Mix until combined.
- Coat Berries: In another bowl, whisk together the salt, baking powder, and flour. Place the blueberries in a small bowl and sprinkle 2 teaspoons of the flour mixture over them. Toss to coat the berries with flour.
- Combine: Add the remaining flour mixture to the wet ingredients and mix until just barely combined. Fold in the blueberries by hand until evenly dispersed through the batter.
- Bake: Fill muffin tins ¾ of the way full and sprinkle the tops generously with coarse sugar. Bake for 22-25 minutes, until a toothpick comes out from the center with minimal crumbs and the top is golden brown. Let cool before serving.
Tips and Variations
Here are a few simple ways to customize your lemon blueberry muffins and make them with what you have on hand!
- Using Frozen Blueberries: Follow the same instructions, tossing the frozen blueberries in the flour before folding them into the batter. Keep in mind that frozen blueberries will release more liquid when they’re baked, so you may need to add a minute or two onto the baking time.
- Bottled Lemon Juice: Fresh lemon juice is always preferable over bottled, but if you only have bottled on hand it’ll work.
- More Lemon Flavor: If you like things with an extra punch of lemon flavor, double the zest to boost that zing from the lemon. For even more lemony goodness, feel free to fill your muffins with a bit of lemon curd.
Lemon blueberry muffins never last long when I make them, they’re so delicious! They’re everything that a muffin should be – soft, tender, and flavorful! If you’re lucky enough to have some left over, here’s how you can keep them tasting nice and fresh.
- At Room Temperature: Store in an airtight container at room temperature for up to 3 days.
- In the Freezer: Muffins can be frozen for up to 3 months in an airtight freezer bag. Set at room temperature overnight to thaw.
- Reheating: For that just-baked effect, pop your muffins in the oven for a few minutes at 350 degrees Fahrenheit. You can also warm them in the microwave at 10 second intervals.
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Lemon Blueberry Muffins
- 1 cup granulated sugar
- 2 tablespoons lemon zest
- 1 cup unsalted butter room temperature
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- ½ cup milk
- ½ teaspoon salt
- 2 teaspoons baking powder
- 2 cups all-purpose flour
- 2 cups blueberries
- ¼ cup turbinado sugar or coarse sugar
- Preheat the oven to 375 degrees fahrenheit. Spray a muffin pan with pan spray or line with liners and set aside.
- Add the sugar and lemon zest to a large bowl and use your fingers to rub the zest into the sugar until fragrant.
- Add the butter to the lemon sugar and beat with a hand mixer or a stand mixer until light and fluffy, about 3-4 minutes. Add in the eggs, vanilla, lemon juice, and milk. Mix until combined.
- In another bowl, whisk together the salt, baking powder, and flour. Place the blueberries in a small bowl and sprinkle 2 teaspoons of the flour mixture over them. Toss to coat the berries with flour.
- Add the remaining flour mixture to the wet ingredients and mix until just barely combined. Fold in the blueberries by hand until evenly dispersed through the batter.
- Fill muffin tins ¾ of the way full and sprinkle the tops generously with coarse sugar. Bake for 22-25 minutes, until a toothpick comes out from the center with minimal crumbs and the top is golden brown. Let cool before serving.
Nutrition information is automatically calculated, so should only be used as an approximation.