Lemon Blueberry Muffins Recipe

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!

What You Need

Wash and dry lemon. In a large bowl, zest the yellow part only with a zester. Then squeeze the fresh lemon juice.


Pour milk into the bowl, whisk to combine and let mixture stand for 10 minutes. It should curdle.


Add egg, oil, maple syrup, baking powder, baking soda and salt. Whisk well until you no longer see lumps.


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.


In a separate bowl, coat blueberries with 1 tablespoon of flour. Pour them into the muffin batter then fold until evenly distributed.


Fill 12 muffin cups with even amounts of batter. I like to use a regular ice cream scoop.


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.


Remove muffins from the oven, leave them in the muffin tin for 10 minutes before transferring onto a wire rack. Enjoy!


To 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.

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