Lemon blueberry muffins recipe

4 Min Read

Who doesn’t love a freshly baked muffin that’s bursting with flavor?

Today, we’re diving into the delightful world of baking with a recipe that combines the zesty freshness of lemons with the sweet pop of blueberries.

Get ready to indulge your taste buds with this Lemon Blueberry Muffins recipe that’s bound to become a household favorite!


Dry Ingredients:

2 cups all-purpose flour

1/2 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

Wet Ingredients:

1/2 cup unsalted butter, melted

2 large eggs

1 cup milk

1 teaspoon vanilla extract

Zest of 2 lemons

Juice of 1 lemon

Additional Ingredients:

1 cup fresh blueberries

1 tablespoon all-purpose flour (for coating blueberries)



Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.

In a small bowl, toss the fresh blueberries with 1 tablespoon of flour to coat them lightly.

This prevents them from sinking to the bottom of the muffins while baking.

Mixing the Batter:

In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, and salt.

Mix well.

In another bowl, whisk together the wet ingredients: melted butter, eggs, milk, vanilla extract, lemon zest, and lemon juice until smooth and well combined.

Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined.

Be careful not to overmix, as this can result in dense muffins.

Gently fold in the coated blueberries into the batter until evenly distributed.


Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.

Bake in the preheated oven for 18-20 minutes or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.

Once baked, remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.


Serve these Lemon Blueberry Muffins warm or at room temperature.

Enjoy them as a delightful breakfast treat, a satisfying snack, or a sweet ending to any meal.


With their perfect balance of tangy lemon and sweet blueberries, these muffins are sure to brighten up your day.

Whether you’re a seasoned baker or just starting out, this simple yet delicious recipe is bound to impress your friends and family.

So, why wait?

Head to the kitchen and whip up a batch of these delightful Lemon Blueberry Muffins today!


Can I use frozen blueberries instead of fresh ones?


Just be sure to thaw and drain them well before tossing them in flour and folding them into the batter.

Can I substitute butter with oil in this recipe?

While butter adds a rich flavor to the muffins, you can substitute it with an equal amount of neutral-flavored oil like vegetable or canola oil if preferred.

Can I use lemon extract instead of fresh lemon juice and zest?

Yes, you can substitute fresh lemon juice and zest with lemon extract.

Use about 1-2 teaspoons of lemon extract depending on your preference for lemon flavor.

How should I store these muffins?

Store the muffins in an airtight container at room temperature for up to 3 days.

You can also freeze them for longer storage.

Just wrap them individually in plastic wrap and place them in a freezer bag.

Can I make mini muffins instead of regular-sized ones?

Absolutely! Adjust the baking time accordingly and keep an eye on them to ensure they are baked through.

Happy baking!

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