These Blueberry Lemon Muffins bring together two of nature’s best flavors juicy blueberries and zesty lemons. Each bite delivers a soft, moist crumb with a hint of citrus that makes mornings feel special. Simple ingredients, a one-bowl method, and a bakery-style rise make this recipe a keeper for busy mornings or weekend baking.

Why You’ll Love This Recipe

• Fresh, bright flavor from real lemon zest.
• Bursting with juicy blueberries in every bite.
• Bakery-style muffins made in one bowl.
• Freezer-friendly and great for meal prep.
• Perfect balance of sweet and tangy.

Preparation and Cooking Time

Step	Time
Prep Time	10 minutes
Cook Time	20 minutes
Total Time	30 minutes

Ingredients

• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ⅓ cup vegetable oil (or melted butter)
• 2 large eggs
• ½ cup plain yogurt or sour cream
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 ½ cups fresh or frozen blueberries
• 1 tablespoon flour (for coating berries)

Optional Swaps:

• Use gluten-free flour blend for a gluten-free version.
• Substitute coconut yogurt for dairy-free muffins.

Step-by-Step Instructions

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix oil, eggs, yogurt, lemon juice, zest, and vanilla until smooth.
4. Combine wet and dry ingredients until just mixed — don’t overmix.
5. Toss blueberries with 1 tablespoon flour, then gently fold into the batter.
6. Divide batter evenly into muffin cups (¾ full).
7. Bake for 18–22 minutes until golden and a toothpick comes out clean.
8. Cool in pan for 5 minutes, then transfer to a rack.

Serving Suggestions

• Serve warm with butter or lemon glaze.
• Pair with coffee or iced tea for brunch.
• Top with powdered sugar for a bakery finish.

Quick Tips or Variations

• For a lemon glaze, whisk ½ cup powdered sugar with 1 tablespoon lemon juice.
• Use frozen blueberries straight from the freezer (no thawing needed).
• Add a streusel topping for extra crunch.

FAQs

1. How do you keep blueberries from sinking in lemon muffins?
Toss the blueberries with a bit of flour before adding them to the batter. This keeps them evenly distributed.

2. Can I use frozen blueberries instead of fresh in lemon muffins?
Yes! Use them frozen to prevent the batter from turning purple.

3. What makes muffins light and fluffy?
Avoid overmixing and make sure your baking powder and soda are fresh for a tender crumb.

4. How do you store blueberry lemon muffins to keep them fresh?
Store at room temperature in an airtight container for up to 3 days, or freeze for up to 2 months.

Conclusion

These Blueberry Lemon Muffins are proof that simple ingredients make the best treats. Bright, moist, and packed with flavor, they’re perfect for breakfast or a quick pick-me-up any time of day.

Print