Lemon Blueberry Muffins Recipe

Introduction

These Best Lemon Blueberry Muffins are bursting with fresh flavor and come together in just one bowl for easy cleanup. The bright citrus and sweet berry combination creates a perfect bakery-style treat that’s ideal for breakfast or a snack. If you enjoy blueberry desserts, you might also like this Blueberry Velvet Cheesecake Recipe or these Bojangles Blueberry Biscuits (Copycat Recipe) Easy.

Ingredients

These blueberry lemon muffins deliver a perfect balance of sweet and tart flavors, with a tender crumb and juicy berry bursts in every bite.

• 2⅓ cups all-purpose flour (280g)
• 1½ teaspoons baking powder
• ¾ teaspoon salt
• ½ teaspoon baking soda
• 1 cup granulated sugar (200g)
• ¼ cup unsalted butter, melted and cooled (56g)
• ¼ cup vegetable oil (60mL)
• 2 tablespoons lemon zest
• 2 large eggs, room temperature
• 1 tablespoon vanilla extract
• ¾ cup sour cream (180g)
• ¼ cup whole milk (60mL)
• 3 tablespoons lemon juice
• 1½ cups blueberries, fresh or frozen (210g)

Timing

Prep Time	15 minutes
Cook Time	20 minutes
Total Time	35 minutes

Context: These Blueberry Lemon Muffins come together about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Gather all ingredients for the Blueberry Lemon Muffins: flour, sugar, baking powder, salt, eggs, milk, oil or melted butter, fresh or frozen blueberries, and fresh lemon zest and juice. Measure accurately for consistent results.

Tip: If using frozen blueberries, do not thaw them—this helps prevent the batter from turning purple.

Step 2 — Preheat Oven and Prepare Muffin Pan

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups lightly with butter or non-stick spray.

Tip: An accurate oven temperature ensures even baking and a nicely risen dome on your Blueberry Lemon Muffins.

Step 3 — Combine Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined. This distributes the leavening evenly.

For extra lemon flavor, you can add additional lemon zest to the dry mix.

Step 4 — Mix Wet Ingredients

In a separate bowl, whisk the eggs, milk, oil (or melted butter), lemon zest, and lemon juice until smooth.

Tip: Use freshly squeezed lemon juice for the brightest citrus taste in your Blueberry Lemon Muffins.

Step 5 — Combine Wet and Dry Mixtures

Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined—do not overmix. A few lumps are okay.

Overmixing can lead to dense muffins, so fold gently until no dry flour remains.

Step 6 — Fold in Blueberries

Gently fold the blueberries into the batter. If using frozen berries, toss them in a tablespoon of flour first to prevent sinking.

This step ensures the blueberries are evenly distributed without breaking them.

Step 7 — Fill Muffin Cups and Bake

Divide the batter evenly among the prepared muffin cups, filling each about ⅔ full. Bake in the preheated oven for 18–22 minutes.

Check for doneness by inserting a toothpick into the center of a muffin—it should come out clean or with a few moist crumbs.

Step 8 — Cool and Serve

Remove the muffin tin from the oven and let the Blueberry Lemon Muffins cool in the pan for 5 minutes before transferring to a wire rack.

Cooling in the pan helps the muffins set, making them easier to remove without breaking.

Nutritional Information

Calories	245
Protein	4g
Carbohydrates	38g
Fat	9g
Fiber	2g
Sodium	210mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt instead of oil — Adds protein while keeping the Blueberry Lemon Muffins moist with a subtle tang.
• Almond flour instead of all-purpose flour — Creates gluten-free, lower-carb muffins with a nutty flavor that complements the lemon.
• Coconut sugar instead of white sugar — Offers a lower glycemic index and caramel-like taste that pairs well with blueberries.
• Unsweetened applesauce instead of butter — Reduces fat and keeps these Blueberry Lemon Muffins dairy-free and moist.
• Oat flour instead of wheat flour — Provides a gluten-free, fiber-rich base with a mild, hearty flavor.
• Egg whites instead of whole eggs — Lowers cholesterol while maintaining structure in your Blueberry Lemon Muffins.
• Almond milk instead of regular milk — Makes the recipe dairy-free without compromising the light texture.
• Reduced baking soda/powder — Lowers sodium while still achieving a good rise in your muffins.

Serving Suggestions

• Pair warm Blueberry Lemon Muffins with a dollop of lemon curd or whipped cream cheese for extra tanginess.
• Serve alongside a hot cup of Earl Grey tea or freshly brewed coffee for a comforting breakfast or brunch.
• Offer these Blueberry Lemon Muffins at baby showers, bridal brunches, or spring gatherings for a bright, crowd-pleasing treat.
• Dust with powdered sugar or a simple lemon glaze just before serving to enhance visual appeal and flavor.
• Accompany with fresh berries and Greek yogurt for a balanced, refreshing plate.
• Pack in lunchboxes or enjoy as an on-the-go snack—these muffins stay moist and flavorful.

For an elegant touch, present your Blueberry Lemon Muffins on a tiered stand with lemon slices and fresh blueberries as garnish.

Common Mistakes to Avoid

• Mistake: Overmixing the batter, which develops gluten and makes Blueberry Lemon Muffins tough. Fix: Mix just until the dry ingredients are moistened; a few lumps are fine.
• Mistake: Using frozen blueberries directly, causing them to bleed color and sink. Fix: Toss frozen berries in a bit of flour from the recipe before folding them in gently.
• Mistake: Incorrect oven temperature leading to uneven baking or domed tops. Fix: Use an oven thermometer and start at 400°F for 5 minutes, then reduce to 375°F for the remainder.
• Mistake: Filling muffin cups too full or not enough, affecting rise and shape. Fix: Fill liners ⅔ to ¾ full for the perfect dome and even baking.
• Mistake: Using old baking powder or soda, resulting in flat Blueberry Lemon Muffins. Fix: Test leavening agents for freshness and replace them every 6 months.
• Mistake: Skipping the lemon zest, which provides the essential bright citrus flavor. Fix: Always zest the lemon before juicing and rub it into the sugar to release oils.
• Mistake: Opening the oven door too early, causing the muffins to collapse. Fix: Avoid opening the door until the minimum bake time has passed and tops are set.
• Mistake: Not letting the muffins cool properly, leading to a gummy texture. Fix: Cool in the pan for 5 minutes, then transfer to a wire rack to prevent steaming.

Storing Tips

• Fridge: Store cooled Blueberry Lemon Muffins in an airtight container for up to 5 days.
• Freezer: Wrap individually and freeze in a freezer bag or airtight container for up to 3 months.
• Reheat: Warm in a 300°F (150°C) oven for 10 minutes or microwave until warm, ensuring an internal temperature of 165°F (74°C) for food safety.

Proper storage keeps your Blueberry Lemon Muffins moist and flavorful, whether you enjoy them fresh or later.

Conclusion

We hope you love these bright and fruity Blueberry Lemon Muffins as much as we do! If you try them, please leave a comment with your review. For more berry and citrus treats, check out our Breakfast Blueberry Quesadillas Recipe and Mini Lemon Meringue Pies Recipe. Don’t forget to subscribe for more delicious recipes!

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FAQs

Can I use frozen blueberries in these Blueberry Lemon Muffins?

Yes, you can use frozen blueberries without thawing them. Toss them in a little flour first to prevent them from sinking and bleeding too much color into the batter. This helps keep your Blueberry Lemon Muffins looking and tasting perfect.

How can I make these muffins more lemony?

For a stronger lemon flavor, add the zest of an extra lemon to the batter. You can also brush the warm muffins with a simple glaze made from lemon juice and powdered sugar after baking. This enhances the citrus notes in your Blueberry Lemon Muffins beautifully.

What is the best way to store Blueberry Lemon Muffins?

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer bag for up to 3 months. Thaw at room temperature or gently warm before serving.