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 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.
Print
Best Lemon Blueberry Muffins
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 minutes
- Yield: 12
- Category: breakfast, snack
- Method: bake
- Cuisine: American
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.
What adjustment do I make for a large muffin pan please. Thank you.
Bake at the same temp for 5-10 minutes longer or until a toothpick comes out clean. Enjoy!
Can I use buttermilk or should I use whole milk for these? I use buttermilk in your blueberry streusel recipe. Can’t wait to try these!
Yes, you can use buttermilk for any of my recipes what call for whole milk. Enjoy!
I almost added more liquid. I did add some extra blackberries. Glad I did not add more liquid as the recipe made 12 generous muffins and tasted great even at 400 degrees which seemed hot.
Thank you for your feedback and so glad you enjoyed the muffins!
Hi Lily – I usually make your streusel-topped blueberry muffins (which are fabulous!) but I have a bunch of lemons at the moment so I’m thinking of making this recipe. Just wondering if I could make a quick bread out of it instead? I can’t think of what would really change. Any thoughts? Thanks in advance!
Ok, the baking time would change, but other than that? Thanks again!
Hey Anita,
Thank you and to convert this recipe to a loaf, I would reduce the baking temp to 350F and bake for 45-55 minutes or until a toothpick inserted into the center comes out clean. Enjoy!
Amazing muffins
Thank you:)
Followed recipe exactly. Delicious muffins. Nice texture, nice crunch on top. The lemon flavour was very subtle, only a hint of lemon; I would’ve liked a bit more (hence the 4 stars),
Thank you for your honest feedback, Johanna. Next time, if you want a stronger lemon flavor: rub the lemon zest together with the sugar with your fingers to extract the oils. Then follow the recipe as instructed. Extracting the oils will give you a more pronounced flavor.
Ok you’ve made a muffin lady out of someone else😋 ! I’ve made this recipe a handful of times before. Love love love you’re recipes!! I put 1 cup of blueberries, and 1 cup of cranberries this time. Delicious!🙂
Question, do you have a puffy molasses cookie recipe? Every time I think I’ve found the right one, they fall, and I get ginger snaps.. cheers!
Thank you, Michelle, for your kind words – much appreciated! As for a puffy molasses cookie, try these chocolate molasses bear paw cookies. It might be what you are looking for, soft and chewy: https://www.littlesweetbaker.com/bear-paw-cookies/
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!
Perfect recipe!! The only thing I do differently is to sift the flour with the other dry ingredients. Even my husband loves
these muffins.
Thank you for your kind words and so glad both you and your husband enjoyed the muffins!
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!