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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.
I have always loved blueberry muffins but I just might have a new favorite. This best muffin recipe with lemon flavor is so tasty. We have even made Lemon Blueberry Bread.
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.
What's in this post: Lemon Blueberry 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
- Lemon Zest – See How to Zest a Lemon)
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.
Step 2 – While the oven is warming up, get out a large mixing bowl. Whisk the flour, sugar, baking powder and salt.
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.
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.
Step 5 – Carefully fold in the fresh blueberries into the batter. Use a spatula or spoon to gently fold them into the mixture.
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.
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.
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
Yes, you can. If using frozen berries, I would use about 1 cup in this recipe.
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.
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.
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.
More Easy Muffin Recipes
- Chocolate Chip Mini Muffins
- Easy Baked French Toast Muffins Recipe
- Mini Donut Muffins
- Quick and Easy Pumpkin Muffins Recipe
- Chocolate Chip Muffins
More Easy Blueberry Recipe
Quick and Easy Breakfast
Blueberry Pancakes Recipe
Best Muffin
Easy Homemade Blueberry Muffin Recipe
Easy Pie
Easy Blueberry Pie Bites Recipe
Easy Dessert
Blueberry Cobbler
If you make this lemon blueberry muffin recipe, please leave us a comment or a star review. We love to hear from you.
Lemon Blueberry Muffins
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar plus 1 tablespoon for muffin tops
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 tablespoon lemon zest
- 1/3 cup vegetable oil
- 1 large egg
- 1/3 cup milk
- 1 ½ teaspoons vanilla extract
- 6 ounces fresh or frozen blueberries about 1 cup frozen blueberries
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
I have made this recipe several times now and I can’t get enough of these muffins!
BUT — I substitute erythritol for the sugar, except for the little bit that I sprinkle on the tops, and I use coconut oil instead of vegetable oil. It adds a wonderful flavour.
Don’t bother with the Greek yogurt, either. It was not a beneficial addition to the recipe.
Other than that, FIVE STARS!
Your changes sound amazing! Thank you for sharing and thank you so much for the positive review!
These are easy and came out perfect!
Are there any other oils I could use, verses Vegetable? I’m really trying to make these as healthy as possible. Thanks!
Yes you can use coconut oil. See Best substitute for Vegetable oil.
Can I sub Sour cream or yogurt for the milk?
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.