Lemon and blueberry is a classic flavor combination that never fails to impress. The zesty brightness of fresh lemon pairs beautifully with the juicy sweetness of blueberries, creating a delightful contrast that’s perfect for breakfast, brunch, or a quick snack. These muffins are moist, fluffy, and bursting with flavor, making them an irresistible homemade treat.
Whether you’re a seasoned baker or a beginner, this Lemon Blueberry Muffin recipe is straightforward, foolproof, and guaranteed to yield bakery-quality results. Plus, they’re easy to customize based on dietary preferences or ingredient availability.
Ingredients for Lemon Blueberry Muffins
Dry Ingredients:
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup (115g) unsalted butter, melted and slightly cooled
- 3/4 cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1/2 cup (120ml) sour cream (or Greek yogurt)
- 1/2 cup (120ml) whole milk
- 1 tablespoon lemon zest (from about 2 lemons)
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon vanilla extract
Add-ins:
- 1 and 1/2 cups (225g) fresh or frozen blueberries (if using frozen, do not thaw)
- 1 tablespoon all-purpose flour (to coat blueberries and prevent sinking)
Optional Topping:
- Coarse sugar for a bakery-style crunchy top
- Lemon glaze (powdered sugar + lemon juice)
Step-by-Step Instructions
1. Preheat and Prepare
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Combine the Wet Ingredients
In a large mixing bowl, whisk together melted butter and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the sour cream, milk, lemon zest, lemon juice, and vanilla extract until well combined.
4. Incorporate Dry Ingredients
Gradually fold the dry ingredients into the wet ingredients, stirring gently until just combined. Avoid overmixing, as it can lead to dense muffins.
5. Fold in the Blueberries
Toss the blueberries with 1 tablespoon of flour (this prevents them from sinking to the bottom). Gently fold them into the batter.
6. Fill the Muffin Cups
Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle coarse sugar on top for an added crunch.
7. Bake to Perfection
Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
8. Optional Lemon Glaze
For an extra lemony kick, whisk together 1/2 cup powdered sugar and 1-2 tablespoons lemon juice until smooth. Drizzle over cooled muffins.
Tips for the Best Lemon Blueberry Muffins
- Use Fresh Lemons: Bottled lemon juice lacks the vibrancy of fresh lemons. Fresh zest enhances the lemony flavor significantly.
- Room Temperature Ingredients: Ensuring eggs, milk, and sour cream are at room temperature helps create a smooth batter.
- Don’t Overmix: Stir the batter until just combined. Overmixing leads to tough muffins.
- Prevent Sinking Blueberries: Tossing blueberries in flour keeps them evenly distributed throughout the muffins.
- Check for Doneness Early: Oven temperatures vary, so start checking for doneness at the 18-minute mark.
Variations and Substitutions
- Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking flour blend.
- Dairy-Free: Substitute butter with coconut oil, and use dairy-free yogurt and milk.
- Healthier Option: Reduce sugar to 1/2 cup and use whole wheat flour for a fiber boost.
- Extra Lemony: Add a teaspoon of lemon extract or more zest for a stronger citrus flavor.
- Berry Variations: Swap blueberries for raspberries, blackberries, or even chopped strawberries.
Serving Suggestions
Lemon Blueberry Muffins pair beautifully with:
- A cup of hot coffee or tea for a cozy breakfast
- A dollop of whipped cream or Greek yogurt for a more indulgent treat
- A side of honey or fruit preserves for extra sweetness
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. You can also freeze them for up to 3 months—just thaw and warm before serving.
Final Thoughts
These Lemon Blueberry Muffins are the ultimate balance of tangy and sweet, moist and fluffy, making them a crowd-pleaser for any occasion. With their vibrant flavor, tender crumb, and irresistible texture, they are bound to become a household favorite. Try this recipe today and enjoy a burst of fresh citrus and berry goodness in every bite!
Lemon Blueberry Muffins
Description
These Lemon Blueberry Muffins are moist, fluffy, and bursting with juicy blueberries and zesty lemon flavor. Perfect for breakfast, brunch, or a delightful snack, they’re easy to make and require just a handful of simple ingredients. With a tender crumb and a hint of citrusy freshness, these muffins are guaranteed to become a household favorite.
Ingredients
For the Muffins:
For the Topping (Optional):
Instructions
Preheat the Oven & Prepare the Muffin Tin
- Preheat your oven to 190°C (375°F). Line a 12-cup muffin tin with paper liners or lightly grease it with non-stick spray.
Prepare the Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Mix the Wet Ingredients
- In a large bowl, whisk together the melted butter, sugar, eggs, Greek yogurt, lemon juice, lemon zest, and vanilla extract until smooth and well combined.
Combine Wet & Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix, as this can lead to dense muffins.
Prepare the Blueberries
- In a small bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the muffins.
Fold in the Blueberries
- Gently fold the blueberries into the batter using a spatula, ensuring they are evenly distributed.
Fill the Muffin Cups
- Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. If desired, sprinkle the topping mixture (sugar and lemon zest) over each muffin.
Bake the Muffins
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 246.83kcal
- % Daily Value *
- Total Fat 10.01g16%
- Saturated Fat 5.86g30%
- Cholesterol 54.52mg19%
- Sodium 233.13mg10%
- Potassium 55.66mg2%
- Total Carbohydrate 34.74g12%
- Dietary Fiber 1.02g5%
- Sugars 17.17g
- Protein 5.23g11%
- Vitamin A 88.1 IU
- Vitamin C 4.21 mg
- Calcium 84.84 mg
- Iron 1.29 mg
- Vitamin D 0.16 IU
- Vitamin E 0.45 IU
- Vitamin K 3.72 mcg
- Thiamin 0.17 mg
- Riboflavin 0.15 mg
- Niacin 1.35 mg
- Vitamin B6 0.03 mg
- Folate 12.44 mcg
- Vitamin B12 0.09 mcg
- Phosphorus 120.37 mg
- Magnesium 7.57 mg
- Zinc 0.29 mg
* Nutrition information is provided as a courtesy and is an estimate based on available ingredients and serving sizes. Variations in ingredients and portion sizes may affect the actual values. Always consult a nutritionist or healthcare provider for specific dietary advice.
Note
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- To freeze, wrap each muffin individually in plastic wrap and store in a freezer bag for up to 3 months. Thaw at room temperature or warm in the microwave.
- For extra lemon flavor, add an additional teaspoon of lemon zest.
- If using frozen blueberries, do not thaw them before adding to the batter.
