Lemon Blueberry Muffins

Lemon blueberry muffins give you bright citrus flavor with juicy bursts of berries in every bite. The lemon keeps the muffins tasting fresh instead of heavy, while the blueberries add natural sweetness and a soft, jammy texture.

These muffins work for breakfast, snacks, or lunchboxes because they stay moist and feel satisfying without being too rich. You can make them with simple pantry ingredients, and the batter comes together fast. If you like bakery-style muffins with a tender crumb and a fragrant lemony aroma, this recipe hits the spot.

Reasons to Try Lemon Blueberry Muffins

These muffins taste like spring in baked form. The lemon zest and juice add a clean, sunny flavor that balances the sweetness, so the muffins never feel sugary. Blueberries bring little pockets of fruit that stay juicy after baking, which makes every bite more interesting. The texture lands in the best middle ground: soft and fluffy inside, with a lightly golden top. You also get flexibility. Use fresh or frozen blueberries, swap in yogurt or sour cream for extra tenderness, and add a simple lemon glaze when you want a bakery look.

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Ingredients Notes

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Granulated sugar
• Unsalted butter
• Eggs
• Milk
• Vanilla extract
• Lemon zest
• Lemon juice
• Blueberries
• Optional coarse sugar

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How to Make Lemon Blueberry Muffins

1. Mix the dry ingredients in one bowl.
2. Whisk the wet ingredients in another bowl until smooth.
3. Combine wet and dry just until the flour disappears.
4. Fold in blueberries gently to avoid crushing them.
5. Portion the batter into a lined muffin pan.
6. Bake until the tops look set and a toothpick comes out clean.
7. Cool briefly in the pan, then move muffins to a rack.

What You Must Know Lemon Blueberry Muffins

Overmixing is the fastest way to ruin muffin texture. Stir only until the batter comes together, even if you see a few small lumps. Too much mixing makes muffins dense and chewy.

Do not dump blueberries in and stir aggressively because they can burst and turn the batter grayish-purple. If you use frozen blueberries, do not thaw them first. Thawed berries leak more juice and can make the muffins streaky and wet. Also, zest the lemon before you juice it. It is much easier, and the zest is what gives the strongest lemon aroma.

Helpful Tips

If you want taller muffin tops, fill the muffin cups a bit higher and avoid smoothing the batter flat. A sprinkle of coarse sugar on top adds a light crunch that feels bakery-style. If your blueberries tend to sink, toss them with a little flour before folding them in. Let the batter rest for a few minutes before baking if you have time, because it can improve the rise.

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Variations and Substitutions

• Use Greek yogurt or sour cream instead of part of the milk for a richer, softer crumb.
• Swap some blueberries for raspberries for a tart twist.
• Add poppy seeds for a lemon-poppy vibe.
• Make it dairy-free with neutral oil instead of butter and plant milk instead of regular milk.
• Use gluten-free all-purpose flour blend if it is a 1:1 baking blend designed for muffins.
• Add a simple lemon glaze with powdered sugar and lemon juice if you want extra lemon punch.

Serving Suggestions for Lemon Blueberry Muffins

Serve warm with a little butter or a thin layer of honey. Pair them with Greek yogurt and fresh fruit for a quick breakfast plate. For a brunch table, set them next to scrambled eggs, fresh berries, and mint tea. If you want a prettier presentation, dust the tops lightly with powdered sugar or drizzle a small zigzag of lemon glaze, then add a few fresh blueberries on the side.

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Storage

Store muffins in an airtight container at room temperature for up to 3 days. To keep the tops from getting sticky, line the container with a paper towel and place another paper towel on top of the muffins. For longer storage, freeze them in a freezer bag for up to 2 months. Thaw at room temperature when you want one.

Reheating

Warm a muffin in the microwave for a short burst until soft. If you prefer a slightly crisp top, heat it in a toaster oven until warmed through.

Nutrition Facts (Per Serving)

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Irresistible Lemon Blueberry Muffins

Bake bright, fluffy lemon blueberry muffins with juicy berries and fresh citrus flavor. This easy lemon blueberry muffins recipe is perfect for breakfast or brunch.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dessert

Cuisine American

Servings 12 muffins

Calories 240 kcal

Ingredients

  

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter melted and cooled
• 2 large eggs
• 3/4 cup milk
• 1 tsp vanilla extract
• 2 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1 1/2 cups blueberries fresh or frozen
• 1 tbsp all-purpose flour optional, for tossing blueberries
• 1 tbsp coarse sugar optional, for topping

Instructions

 

• Preheat the oven to 375°F and line a 12-cup muffin pan with liners.
• Whisk flour, baking powder, baking soda, salt, and sugar in a large bowl.
• Whisk melted butter, eggs, milk, vanilla, lemon zest, and lemon juice in a second bowl.
• Pour the wet mixture into the dry mixture and stir until just combined. Do not overmix.
• If desired, toss blueberries with 1 tbsp flour, then fold them into the batter gently.
• Divide batter evenly between muffin cups. Sprinkle coarse sugar on top if using.
• Bake until the tops are set and a toothpick inserted in the center comes out clean, about 18 to 22 minutes.
• Cool muffins in the pan for 5 minutes, then transfer to a rack to cool completely.

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