Lemon Blueberry Muffins are light and tangy muffins with a super moist center. Filled with fresh lemon flavor and sweet blueberries, blueberry lemon muffins are a delicious breakfast or snack!
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Homemade lemon blueberry muffins are a variation of my lemon muffin recipe and a version of my healthy lemon blueberry muffins but made with all-purpose flour rather than whole wheat flour and milk instead of Greek yogurt.
Quick and easy muffin recipes really hit the spot first thing in the morning. I am on a huge lemon kick and love these blueberry lemon muffins!
Why You Will Love This Recipe
- Tasty: A classic flavor combination! These muffins are bursting with juicy blueberries and lots of lemon flavor.
- Convenient: Easy year-round recipe, you can use fresh or frozen blueberries.
- Easy: This lemon blueberry muffin recipe uses one bowl and is ready in less than 40 minutes.
- Texture: We use oil instead of butter so they’re super fluffy and moist.
- Versatile: Make with regular flour or whole wheat flour, use whichever you have on hand.
Ingredients for Lemon Blueberry Muffins
Gather these very simple ingredients and make lemon blueberry muffins today.
- Milk: I like to use whole milk because it yields more moist muffins, but you can use any milk.
- Lemons: We will be using the lemon juice and zest, so fresh lemons are the best and add vibrant flavor.
- Egg: Binding agent that brings the muffin batter together.
- Oil: Use a mild oil like avocado oil or vegetable oil for a light and airy texture.
- Sweetener: Maple syrup or honey sweetens lemon blueberry muffins without using sugar.
- Baking essentials: Baking powder, baking soda, and salt. These three ingredients helps muffins rise, and enhances the flavor.
- Flour: Stick to all-purpose flour or whole wheat flour for the best results. All flours are different and do not act the same.
- Blueberries: You can use fresh blueberries or frozen blueberries. Frozen blueberries do not need to be thawed.
- Vanilla extract
How to Make Lemon Blueberry Muffins
Here is a quick photo overview of how to make this lemon blueberry muffin recipe from start to finish.
Preheat your oven to 425 F. We start baking at a higher temperature for bakery-style dome top blueberry lemon muffins.
- Zest and juice the lemon: Wash and dry lemon. Hold the lemon over a large bowl and zest the yellow part only with a zester, then squeeze the fresh lemon juice.
- Add milk: Pour milk into the bowl, whisk to combine and let mixture stand for 10 minutes. It should curdle.
- Mix in sweetener and baking essentials: Add egg, oil, maple syrup, vanilla extract, baking powder, baking soda and salt. Whisk well until you no longer see lumps.
- Finish muffin batter: Add in the flour. Use a spatula to gently mix and be careful not to overmix. A few flour patches is fine, you want to mix just enough to combine.
- Prep and add blueberries: In a separate bowl, coat blueberries with 1 tablespoon of flour. Pour them into the muffin batter then fold until evenly distributed.
- Fill muffin pan: Fill 12 muffin cups with even amounts of batter. I like to use a regular ice cream scoop.
- Bake: First bake muffins at 450 F for 7 minutes. Then reduce heat to 350 F and bake for another 13-15 minutes. Your lemon blueberry muffins are ready when a toothpick inserted in the center comes out clean.
- Cool: Remove muffins from the oven, leave them in the muffin tin for 10 minutes before transferring onto a wire rack. Enjoy!
Tips for Best Results
My lemon blueberry muffin recipe is the best! Here are the tips and tricks I stick to every time I make them.
- If you would like to use buttermilk: You can skip the 10 minute wait time in the beginning, there is no need to let buttermilk sit with lemon juice and curdle.
- Don’t overmix the batter: This crushes the air bubbles. For fluffy lemon blueberry muffins mix the muffin batter just enough to combine.
- Do not overbake the muffins: This is the number one cause of dry muffins. All ovens vary and effect the total time, make sure to watch them closely and do a toothpick test.
- If you would like to use gluten-free flour: I think the recipe will work. I would use the same amount of all purpose gluten-free flour as whole wheat flour and let batter sit for 5 minutes. If it’s too thick add a splash of milk, if it’s too thin add a little bit of flour.
- Make sweeter muffins: If you prefer sweeter muffins, add up to 1/4 cup extra maple syrup next time you make these. It can be tricky to find sweet fresh blueberries year round, you can also taste test a couple blueberries before adding to the batter.
- Make mini muffins: My kids used to love mini muffins when they were young. Bake mini muffins for 12-15 minutes and do a toothpick test.
How to Store and Reheat Blueberry Lemon Muffins
Store: Moist lemon blueberry muffins are best stored at room temperature for the first 2 days. I like to keep mine on the kitchen counter covered with a towel. Then add them to a container with the lid on and refrigerate for up to 3 days.
Freeze: Once cooled all the way, place muffins in an airtight container and keep in the freezer for up to 3 months. Place muffins on the counter for a few hours to thaw or warm them in the microwave.
Start by washing and drying the lemon. Using a microplane grater, go back and forth 2 or 3 times in each section and zest the yellow part without getting any of the white underneath. The white will add a bitter taste.
Yes. You can add up to 1 teaspoon of natural lemon extract in addition to lemon juice and zest. If you would like to use only lemon extract I recommend to use 2-3 teaspoons and buttermilk.
Overmixed batter or overbaked will result in dry and dense muffins. You can bring back moisture by placing the baked muffins in resealable Ziploc bag.
I recommend making healthy lemon blueberry muffins and use 2 2/3 cups white flour instead of whole wheat flour.
Yes. Add cup for cup frozen berries without thawing. I recommend to add 1/2 cup of dried blueberries.
More Lemon Blueberry Recipes to Try
- Healthy lemon blueberry bread
- Healthy blueberry banana muffins
- Lemon zucchini muffins
- Lemon poppy seed muffins
- Healthy blueberry breakfast cake
Lemon Blueberry Muffins
- 1/2 cup any milk I use whole milk
- 1 large lemon zest and juice of (3 tablespoons)
- 1 large egg
- 1/4 cup any mild oil I use avocado oil
- 1/2 cup maple syrup or honey
- 1 teaspoon pure vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups all-purpose flour or 1 1/2 cups whole wheat flour + 1 tablespoon for dusting
- 2 cups fresh or frozen blueberries
- Preheat oven to 425 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
- In a large mixing bowl, add milk, lemon zest and lemon juice. Whisk and let mixture stand for 10 minutes. It should curdle somewhat and become sour milk.
- Add egg, oil, maple syrup, vanilla extract, baking powder, baking soda and salt. Whisk well until combined and no small lumps are visible. Add flour and mix gently with spatula just enough to combine. Do not overmix and a few white flour patches are fine.
- In a small bowl, combine blueberries and 1 tablespoon of flour. Stir to coat, add to a muffin batter and fold a few times until incorporated.
- Distribute batter evenly between 12 openings of a muffin tin (I used regular ice cream scoop) and bake for 7 minutes minutes. Then reduce heat to 350 F and bake for another 13-15 minutes or until a toothpick inserted in the center comes out clean.
- Remove lemon blueberry muffins from the oven and let cool for 10 minutes. Enjoy!
- Store: On a plate on a kitchen counter covered with a towel for first 2 days. Then transfer muffins to a container with a lid and into the fridge for another 3 days.
- Freeze: Bake, cool and place muffins in an airtight container. Freeze for up to 3 months. To thaw, just place one muffin on a counter for a few hours or microwave.