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Lemon Blueberry Muffins are soft and delicious. These bakery style muffins have the perfect blend of tartness and sweetness in each bite. The fresh lemon zest enhances the blueberry flavor for a great treat.

Muffin sitting on muffin liner.
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I have always loved blueberry muffins but I just might have a new favorite. This best muffin recipe with lemon flavor is so tasty.

The entire recipe is so simple and everyone will think you have been to the bakery. They are seriously that good with best texture. It is definitely a favorite recipe around here. These muffins are perfect served for a Mother’s Day Breakfast Idea.

We also love Chocolate Chip Muffins, Cinnamon Roll Muffins, Peanut Butter Muffins or Lemon Poppyseed Muffins.

Why We Love This Recipe

These muffins have the perfect combination of fresh lemon zest and blueberries. It comes together for the perfect muffin.

The flavors really go together well and make a delightful muffin that is perfect for something different. If you have never tried these muffins, do yourself a favor and make them. You will not be disappointed.

Ingredients

Ingredients for recipe: flour, blueberries, egg, lemon zest, sugar, milk.

Scroll to the bottom for the full recipe in the recipe card.

Variations Ideas

  • Sour Cream – You can add a ½ cup sour cream or plain Greek Yogurt to give the muffins a slightly different flavor if you prefer.
  • Lemon Glaze – Top the blueberry lemon muffins with a lemon glaze by adding fresh lemon juice to powdered sugar Glaze.
  • Flour – We used all purpose flour to make this recipe, but you can also use whole wheat flour or gluten-free flour.
  • Blueberry Streusel Topping – Make a streusel topping with 5 tablespoons of butter, ¼ cup of brown sugar and sugar, and ¾ cup of flour.

How to Make Lemon Blueberry Muffins

  • Step 1 – First, preheat the oven to 400 degrees. Place paper liners in the muffin tin.
Whisk flour in a bowl with sugar, baking powder and salt. With an egg, vanilla, lemon zest, container of blueberries, oil, and milk on the side

Step 2 – While the oven is warming up, get out a large mixing bowl. Whisk the flour, sugar, baking powder and salt.

Container of blueberries with a glass measuring cut with egg and milk in it.

Step 3 – Then you will a measuring cup that holds at least 1 cup. Add the vegetable oil, room temperature egg and then fill the cup to the 1-cup line with milk. This will be about ⅓ to a ½ cup of milk. add the vanilla and lemon zest. Whisk everything until well combined.

Pouring the egg mixture into the flour mixture

Step 4 – Pour the milk mixture to the bowl with the flour mixture and sugar. Use a fork to combine the wet ingredients and dry ingredients. Be careful not to over mix.

Blueberries in the muffin batter in a large glass bowl

Step 5 – Carefully fold in the fresh blueberries into the batter. Use a spatula or spoon to gently fold them into the mixture.

Pouring the blueberry muffin batter in a muffin tin

Step 6 – Put the muffin batter into the muffin tins filling them about ½ full. Right before baking, sprinkle a little bit of sugar on top of each of the muffin cups.

Baked lemon blueberry muffins in a muffin tin

Step 7 – Put in the oven and bake for 15 to 20 minutes or until a toothpick inserted is clean. Allow the muffins to cool on a wire rack.

Recipe Tips

  • Don’t overmix the muffins. The key to this is mixing the dry ingredients separately from the wet ingredients.
  • Use cupcake liners. Don’t forget to use liners in your muffin tin. If you don’t have any, spray with nonstick cooking spray.
  • Only fill each muffin tin about ½ full. You don’t want to add too much or they will overflow.
  • Use a cookie scoop. Quickly fill each muffin tin with batter using a cookie scoop. This helps to ensure each muffin is the same size and they all can cook evenly.
  • Muffin tin. Make sure you have good sturdy muffin pans. We recently had to replace some of ours.
  • Mini Muffin Pan – Turn these muffins into mini muffins. Just use a mini-muffin pan and you are set. Keep in mind the mini size bakes in less time so you will to reduce the cooking time.
Baked blueberry muffins in muffin tin.

Can you Freeze Homemade Muffins?

If you need them to last longer, the muffins freeze well. Just make sure the muffins are completely cool before freezing.

Place inside a freezer bag or container. Use parchment paper in between the layers. They will keep up to 2 months in the freezer. See more of how to freeze blueberry muffins.

To reheat, thaw in the fridge overnight or heat in the microwave. This is a great way to make muffins ahead of time and enjoy them on busy mornings.

You can do this to use for parties, holidays, snacks or just during the week. The muffins freeze easily and taste delicious. It is an easy way to enjoy homemade muffins on busy occasion.

Frequently Asked Questions

Can I Use Frozen Blueberries?

Yes, you can. If using frozen berries, I would use about 1 cup in this recipe.

Can I Use Dried Blueberries?

Dried berries can be substituted in this recipe for fresh. I would suggest soaking the dried blueberries in hot water for 5 to 10 minutes first. This will help the berries rehydrate. Just make sure to drain them well before putting into the muffin mixture.

Why Are My Muffins Dense?

Too much liquid can result in muffins that are dense. This can be due to the excess liquid of the blueberries. You want to drain them before using so they do not create too much extra liquid in the muffins. This is especially important if using frozen blueberries. They can provide a lot of moisture so it is important to drain any juice.

How to Store Leftover Lemon Blueberry Muffins

Place muffins inside an airtight container lined with parchment paper. I would also place the parchment paper between each layer. If you find the muffins are getting soggy, add a paper towel to the container. The muffins will last up to 4 days in the fridge.

Half eaten muffin on muffin liner.

More Easy Muffin Recipes

More Easy Blueberry Recipe

If you make this lemon blueberry muffin recipe, please leave us a comment or a star review. We love to hear from you.

Close up photo of blueberry muffin.

Lemon Blueberry Muffins

5 from 9 votes
Homemade Lemon blueberry muffins are soft and delicious. The fresh lemon zest enhances the blueberry flavor for a great treat.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12
Cuisine American
Course Breakfast
Calories 178

Ingredients

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Instructions

  • Preheat oven to 400º F
  • In a large bowl whisk flour, sugar, baking powder and salt,
  • Use a measuring cup that holds at least 1 cup and add vegetable oil, egg and then fill the cup to the 1-cup line with milk (about ⅓ to a ½ cup of milk).
  • Add vanilla and lemon zest and whisk until combined.
  • Add milk mixture to the bowl with flour and sugar then use a fork to combine. Do not over mix. (The muffin batter will be pretty thick).
  • Add blueberries and use a spatula or spoon to gently fold the blueberries into the muffin batter.
  • Divide the batter between the muffin cups filling about ½ full.
  • Sprinkle a little sugar on top of each muffin.
  • Bake for 15-20 minutes

Nutrition Facts

Calories 178kcal, Carbohydrates 27g, Protein 2g, Fat 7g, Saturated Fat 1g, Polyunsaturated Fat 4g, Monounsaturated Fat 2g, Trans Fat 1g, Cholesterol 14mg, Sodium 176mg, Potassium 44mg, Fiber 1g, Sugar 14g, Vitamin A 39IU, Vitamin C 2mg, Calcium 53mg, Iron 1mg

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

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Comments

  1. Ann Marie says:

    Are there any other oils I could use, verses Vegetable? I’m really trying to make these as healthy as possible. Thanks!

  2. Carrie Barnard says:

    I think you could. I haven’t tried it, but I feel lie it would work. I would like yogurt more. They would just be a little denser.

  3. Gail says:

    Can I sub Sour cream or yogurt for the milk?