Lemon Blueberry Muffins
These lemon blueberry muffins are soft and moist, packed with juicy blueberries, and full of vibrant lemon flavor! They are topped with a crunchy, sugary crust and are a perfect way to start your morning!
Why this recipe is so great:
- Quick and easy to make – This recipe is completely made by hand. All you need are two bowls, a whisk, and a spatula to prepare the batter, then bake and enjoy!
- Great texture – The muffin tops are nice and crispy with a sweet-sugary crust. The inside is soft and tender, almost like a cake. The crumb is moist and just melts in your mouth.
- Great taste – These lemon blueberry muffins taste rich and buttery with the most lovely lemony flavor. They are packed with pockets of jammy blueberries in every bite. They are perfectly sweet with the fresh taste of blueberries and lemon.
How to make lemon blueberry muffins:
(the ingredient amounts are listed in the printable recipe card further below)
- In a large bowl, toss together the flour, baking powder, and salt.
- In a medium bowl, whisk together the melted butter, granulated sugar, eggs, milk, lemon juice, lemon zest, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the blueberries.
- Divide the muffin batter into a paper-lined muffin pan. Sprinkle more sugar on top. Bake at 400F for 20 minutes.
How to zest a lemon:
There are many ways to zest a lemon. I prefer to use a box grater or a microplane.
Microplane method – Hold the lemon in one hand and the microplane in the other. Move the lemon back and forth over the grates of the microplane, rotating the lemon as you go. Continue zesting the lemon until all the yellow peel is removed (avoid the white pith).
Box grater method – Place the lemon on the side of the cheese grater that has the smallest holes. Move the lemon back and forth on the grater until all the yellow skin is removed (again, avoid the white pith). Here are more ways to zest a lemon by the Evolving Table if you don’t have a box grater or microplane.
How to store lemon blueberry muffins:
Place the muffins in an airtight container and store at room temperature for up to 3 days or in the fridge for up to 5 days. Warm up the refrigerated muffins in the microwave for 15-30 seconds if desired.
How to freeze lemon blueberry muffins:
If you are planning to freeze the muffins, skip the extra sugar on top before baking. Let the muffins cool completely and place them in a freezer-friendly container or ziplock bag. Store in the freezer for up to 2 months. Thaw overnight in the fridge. Generously sprinkle with sugar on top and reheat in the oven at 350F for 5-10 minutes until warmed up and crisp on top.
FAQ:
Can I use frozen blueberries?
You can, but it will turn your batter slightly purple and take a few minutes longer to bake.
Can I use lemon extract instead of lemon zest?
Lemon zest is much preferred. The taste is fresher and more natural, but if all you have is lemon extract then yes, use 1 teaspoon.
You might also like:
- Blueberry Coffee Cake
- Glazed Blueberry Scones
- Blueberry Streusel Muffins
- Lemon Meringue Pie
- Lemon Poppy Seed Muffins
Did you make this recipe? Please kindly leave a comment with your star rating below.
Best Lemon Blueberry Muffins
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 minutes
- Yield: 12
Description
Soft and moist lemon blueberry muffins packed with juicy blueberries and vibrant lemon flavor!
Ingredients
- 2 & 1/2 cups (315g) all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup (114g) unsalted butter, melted and cooled
- 1 & 1/4 cups (250g) granulated sugar, divided
- 2 large eggs
- 3/4 cup (188ml) milk
- zest of 1 lemon
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 2 cups blueberries
Instructions
- Preheat oven to 400F and line a 12 cup muffin pan with paper liners.
- In a large bowl; whisk together the flour, baking powder, and salt. Set aside.
- In a medium bowl; whisk together the melted butter and 1 cup of sugar. Then whisk in the eggs, milk, lemon zest, lemon juice, and vanilla.
- Add the wet ingredients to the dry ingredients, and gently stir using a rubber spatula until just combined. Fold in the blueberries.
- Divide the batter into the 12 muffin cups. Generously sprinkle the remaining sugar over the tops.
- Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
Notes
Leftovers can be placed in an airtight container and store at room temperature for up to 3 days or in the fridge for up to 5 days. Warm up the refrigerated muffins in the microwave for 15-30 seconds if desired.
To freeze – Skip the extra sugar on top before baking. Let the muffins cool completely and place them in a freezer-friendly container or ziplock bag. Store in the freezer for up to 2 months. Thaw overnight in the fridge. Generously sprinkle with sugar on top and reheat in the oven at 350F for 5-10 minutes until warmed up and crisp on top.
- Category: breakfast, snack
- Method: bake
- Cuisine: American
Keywords: lemon blueberry muffin recipe, blueberry lemon muffins
8 Comments on “Lemon Blueberry Muffins”
These were awesome. Best Lemon Blueberry muffins that I have ever eaten. My neighbors call me “The Muffin Lady.” They asked me how they could get on my list. I surprise them on the weekend with fresh muffins.
Great recipe. Easy to make. They not only look spectacular but are delicious. I followed your recipe exactly except I am a lemon lover so I zested another lemon.
Thank you for the great recipes. I’ve also made the Orange Cranberry muffins and can’t wait to try the Peach Muffins. Your recipes are easy to follow and they are packed full of helpful information.
★★★★★
Aww, thank you so much for your kind words, Carol! And from one muffin lady to another, enjoy! lol
Love these! Ate 3 right out of the oven! Texture is wonderful. Batter was thick, so I wasn’t sure how they would be. Easy to prepare, too.
Definitely my new favorites.
★★★★★
That’s fantastic! I’m so happy to hear you liked them that much and thank you for your wonderful feedback!
In the instructions you mention oil, but there is no listing of oil I the ingredients…did you mean the butter?
I am making them now!
Yes, I meant butter. Sorry for the typo but thank you for catching that. I hope the muffins turned out ok!
These muffins were super easy to make and super delicious to eat!
★★★★★
Great to hear and thank you for the comment!