I’m obsessed with these lemon blueberry muffins! They are bursting with blueberries and have the most lovely lemon flavor thanks to plenty of lemon zest and fresh lemon juice. This recipe is a keeper!
These incredible lemon blueberry muffins are an absolute treat. We’ve been making them for years, so I’ve spent years tweaking the recipe to make it perfect for you! This recipe builds on our tried-and-true, reader-favorite blueberry muffins. It’s incredibly easy and calls for simple ingredients you likely have on hand!
My favorite part is the crackly top! Right before baking, we add sugar and a thin lemon slice. You get this incredible crackly sugar topping alongside sweet, almost-candied lemon pieces as they bake. I love these muffins so much, and I’m confident they’ll become a favorite in your kitchen, too! For more lemony blueberry recipes, see our lemon blueberry cake and these lemon blueberry cheesecake bars!
Key Ingredients
- Blueberries: Use fresh or frozen blueberries in this recipe. If you use frozen, add them frozen so your batter doesn’t turn purple.
- Lemon: I use both lemon zest and juice in this recipe. The secret to the best lemony flavor is to rub lemon zest into your sugar before making the muffin batter. It makes such an amazing difference. Then, I mix the fresh lemon juice right into the batter for a bright, fresh flavor.
- Flour: I use all-purpose flour in the video, but this recipe works with whole wheat flour, spelt flour, and even an all-purpose gluten-free flour blend (like Bob’s Red Mill).
- Sugar: To keep these light and airy, I use granulated sugar. You can swap for other sugars (brown sugar or coconut sugar, for example), but the texture will change slightly. I also love adding a sprinkle of sugar to the muffin tops just before baking, which turns into a crackly top.
- Oil: It keeps our muffins light and moist in the middle, and I consider it one of the secrets to the best blueberry muffins. I have tested this recipe with butter, and while it tastes great, the oil still makes more tender muffins.
- Milk or Non-Dairy Milk: Both work for this recipe, so use what you have. I have made these muffins with homemade oat milk, unsweetened almond milk, and coconut milk (carton, not canned) with incredible results.
- Egg: Adds structure and flavor to our muffins. If you do not eat eggs, use one flax egg. Or try these vegan blueberry muffins.
- Baking powder: Keeps our muffins light and airy. Use recently purchased double-acting baking powder (it lasts about 3 months). If you are sensitive to the flavor of baking powder, make sure that yours is aluminum-free (I like Bob’s Red Mill).
You absolutely do not need an electric mixer for this recipe! You’ll start by making that delicious lemon sugar. Simply use your hands to rub the lemon zest into the sugar until it takes on a pale yellow color and smells wonderfully lemony. It’s so easy and, honestly, a fantastic tip for boosting citrus flavor in any baked goods!
From there, you will stir and get ready to bake. Before the muffins go in the oven, I love adding a sprinkle of sugar and a tiny slice of lemon (optional but pretty). The sugar on top turns into a crackly top and makes the slice of lemon like candy. It’s truly lovely.
For more fruity muffin recipes, see our strawberry yogurt muffins, banana muffins, or these vanilla peach muffins!
Easy Lemon Blueberry Muffins
- PREP
- COOK
- TOTAL
My family loves these lemon blueberry muffins so much! The trick to the best lemon flavor is making our simple lemon sugar! When baking this recipe, you can make 10 standard-size muffins or fill the cups a bit more and make 8 larger muffins with big, beautiful bakery-style tops. (I’ve also included tips for mini muffins in the recipe below!).
When measuring the flour for these muffins, either weigh it or use the “spoon and level” method shared in our tips section below.
Watch Us Make the Recipe
You Will Need
1 medium lemon
1 ½ cups (195g) all-purpose flour, spooned and leveled
3/4 cup (150g) granulated sugar, plus 1 tablespoon for muffin tops
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1/3 cup (80ml) neutral-flavored oil, like safflower, avocado, or vegetable oil
1 large egg
1/3 cup (80ml) milk or non-dairy milk, use more as needed
1 teaspoon vanilla extract
6 to 8 ounces fresh or frozen blueberries, generous 1 cup
Very thin lemon slices, optional for tops
Directions
1Preheat the oven to 400°F (204°C). Line muffin cups with paper liners (8 for big muffins, 10 for standard, or 22 for mini).
2Lightly grease or spray the tops of the muffin tin with oil to prevent the oversized tops from sticking. High-quality nonstick pans may not require this.
3Make lemon sugar: Use a microplane or citrus zester to remove the zest from the lemon. Add the zest (about 1 tablespoon) to a small bowl with the sugar. Rub the zest into the sugar until the lemon perfumes it.
4Make muffin batter: Whisk the flour, lemon sugar, baking powder, and salt in a large bowl.
5Choose a measuring jug that holds at least 1 cup. Add the oil to the jug, and then crack in the egg. Pour in enough milk to reach the 1-cup line on the jug (this should be about 1/3 cup of milk). Add the vanilla extract and whisk until everything is combined.
6Add the wet ingredients to the bowl with the dry ingredients. Stir gently until the batter comes together. Be careful not to overmix! The batter will be thick, see tips below.
7Gently fold in the blueberries and about 2 tablespoons of fresh lemon juice.
8Bake muffins: Divide the batter between muffin cups. If making big-topped muffins, the batter will come to the tops of the paper liners. Sprinkle a little sugar on top of each muffin. You can also add a very thin slice of lemon to the top and add more sugar on top of the lemon slice.
9Bake muffins for 15 to 20 minutes or until the tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.
Adam and Joanne's Tips
- Measuring your flour: Fluff the flour in its container, then gently scoop it into your measuring cup until slightly mounded. Then, level off the top with a knife for accurate measuring. Or, use a scale and measure the flour by weight (in grams) for even more accuracy.
- Frozen blueberries: Add frozen blueberries while frozen, do not thaw.
- Batter thickness: The batter should be thick and “scoopable” — not runny and not dry or extra thick like dough. If the batter is too runny, add flour, a tablespoon at a time, until the consistency is correct. If the batter is dry or too thick, add milk a tablespoon at a time until it has the proper consistency.
For mini muffins: This recipe makes 22 to 24 mini muffins. The baking time will be less — keep an eye on them while they bake and expect them to take 9 to 11 minutes. - Storing: Place the room-temperature muffins into an airtight container and store them at room temperature for up to 3 days. To freeze, wrap them tightly in aluminum foil or store them in freezer bags. Freeze for up to 3 months.
- The nutrition facts provided below are estimates. Calculations are for one standard muffin (this recipe makes 10).
Did this recipe for the first time the other day and my whole family loved it!
Turner out very delicious and very sweet even through İ user coconut sığar and only 1/2cup. Will probably try even less next time. That tiny slice of lemon added nice sour pinch there too. Thank you for the recioe!
Best lemon & blueberry recipe I have found. I always have frozen blueberries, so it’s a great one to have on stand by for a quick muffin. It has lots of flavour and love it has limited ingredients that I usually have in my pantry.
These muffins are delicious. I love lemon and will always look for a recipe with lemon zest. I’m wondering if I can double this recipe as I love to have muffins on hand in the freezer
Loved these Delicious Lemony Blueberry muffins. Next time I’ll add the slice of lemon and sugar to the muffin tops. Having the 4 liquid ingredients in a measuring cup is genius! This is a Winner Recipe!! Yummy!
I’ve made these many times and they’re awesome. I sprinkle with a little cinnamon sugar before baking. My question is…where is the lemon juice on ingredients and method?!? Thanks!
Hi Tina, We are so happy you love them! The step for adding the lemon juice was missed (a recent mistake when updating the recipe). I’ve fixed it now! You add about 2 tablespoons (or juice from half a lemon) at the same time as the blueberries.
Very good lemon blueberry recipe. I used a ready made ‘gluten-free flour mix’ and even my husband who usually prefers the regular flour loved them! I reduced the sugar to 1/2 cup, but found them too sweet. Next time I would use 1/3 cup since as a ‘senior’ I am used to less sweetner in recipes. Since I didn’t have vanilla on hand, I used ‘Vanilla Oat Milk’ and it gave a nice flavour with the lemon juice & zest. Thanks for your recipes!