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! Two blueberry lemon muffins staked on a white plate.

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.

A golden baking pan of lemon blueberry muffins.

How to make lemon blueberry muffins:

(the ingredient amounts are listed in the printable recipe card further below)

  1. In a large bowl, toss together the flour, baking powder, and salt.
  2. In a medium bowl, whisk together the melted butter, granulated sugar, eggs, milk, lemon juice, lemon zest, and vanilla extract.
  3. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the blueberries.
  4. Divide the muffin batter into a paper-lined muffin pan. Sprinkle more sugar on top. Bake at 400F for 20 minutes.

A picture collage of how to make lemon blueberry muffins.

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.

Blueberry lemon muffins in a golden baking pan.

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Best Lemon Blueberry Muffins

★★★★★

5 from 3 reviews
  • Author: Lily Ernst
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Total Time: 35 minutes
  • Yield: 12
Print Recipe

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

  1. Preheat oven to 400F and line a 12 cup muffin pan with paper liners.
  2. In a large bowl; whisk together the flour, baking powder, and salt. Set aside.
  3. 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.
  4. Add the wet ingredients to the dry ingredients, and gently stir using a rubber spatula until just combined. Fold in the blueberries.
  5. Divide the batter into the 12 muffin cups. Generously sprinkle the remaining sugar over the tops.
  6. 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

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