Quick and Easy Lemon Blueberry Muffins

These lemon blueberry muffins are quick to make with a moist and tender center bursting with blueberries and perfectly golden brown tops. We’ve been making these muffins for years and are always happy that we did. Jump to the Lemon Blueberry Muffins Recipe or read on to see how we make them.

Lemon Blueberry Muffins

How to Make The Best Lemon Blueberry Muffins

You only need a couple of bowls and a spoon to make these easy muffins with fresh lemon, blueberries, flour, sugar, vanilla, and vegetable oil.

  • Fresh or frozen blueberries work in our recipe. It’s tricky to find sweet fresh blueberries all year round. Thankfully, this doesn’t prevent us from getting our muffin fix! When using frozen blueberries, add them when they are still frozen.
  • For the lemon, we prefer using fresh and actually use both the zest and juice. I rub the zest of a lemon into the sugar, which does a fantastic job of getting all the aromatic oils to permeate the muffin batter.
  • We use all-purpose flour, but whole wheat flour or your favorite gluten-free flour blend should work in the recipe. If you find the batter seems a bit thick, don’t worry, an extra splash of liquid will fix it.
  • Unlike a lot of our baking recipes, we use oil as the fat for these muffins. I usually love using butter for flavor, but oil makes these muffins light and airy in the middle.
  • For the liquid, use milk or non-dairy milk. I’ve even used water when I’m out of both. Try our homemade oat milk!
Making lemon sugar for the muffins by rubbing lemon zest into the sugar

Making the Muffins in Three Easy Steps

When you realize how easy these muffins are to make, you’ll want to make them over and over again. In fact, so many of our readers already have. This lemon muffin recipe is inspired by our easy blueberry muffins recipe. It has lots of five-star reviews!

  1. Rub lemon zest into the sugar until the sugar takes on a lemon aroma.
  2. Whisk dry ingredients together in one bowl, and then whisk the wet ingredients in another. Combine the two mixtures to make the batter.
  3. Fold in the blueberries, divide the batter between muffin cups and bake.

Optional step: In our photos, you can see that we added a thin slice of lemon to the top of each muffin. I love the way this looks and since we recommend sprinkling a little sugar on top of the lemon before baking, it tastes amazing, too.

Lemon Blueberry Muffins

Just like with our original muffin recipe, this recipe can be used to make a variety of muffin sizes:

  • Eight or nine big-topped, bakery size muffins
  • Eleven to twelve standard-size blueberry muffins
  • Twenty to twenty-two mini blueberry muffins

More Muffin Recipes

Easy Lemon Blueberry Muffins

Quick and Easy Lemon Blueberry Muffins

  • PREP
  • COOK

This lemon blueberry muffin recipe makes eight large big-topped muffins, ten standard muffins or 20 to 22 mini muffins (see note below about baking time for mini muffins). Fresh or frozen blueberries can be used. When using frozen, do not thaw them before adding to the batter.

Makes 8 large big-topped muffins / 10 standard muffins / 20-22 mini muffins

You Will Need

1 1/2 cups (195 grams) all-purpose flour

3/4 cup (150 grams) granulated sugar, plus 1 tablespoon for muffin tops

1/4 teaspoon fine sea salt

2 teaspoons baking powder

1 lemon

1/3 cup (80 ml) neutral-flavored oil; canola, vegetable and grape seed are great

1 large egg

1/3 cup to 1/2 cup (80 ml – 120 ml) milk; use dairy or non-dairy

1 teaspoon vanilla extract

6 to 8 ounces fresh or frozen blueberries (about 1 cup); see note below about frozen berries

Extra thin lemon slices, optional


  • Heat Oven and Prepare Pan
  • Heat oven to 400 degrees Fahrenheit (204° C). For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups.

    • Make Lemon Sugar
    • Use a microplane or citrus zester to remove the zest from a lemon. Add the zest (about 1 tablespoon) to a small bowl with the sugar. Rub the zest into the sugar until the sugar is perfumed by the lemon.

      • Make Batter
      • Whisk the flour, lemon sugar, baking powder, and salt in a large bowl.

        Add oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (1/3 to 1/2 cup milk). Measure 2 tablespoons of freshly squeezed lemon juice and then add it along with the vanilla. Whisk until well blended.

        Add the milk mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix. (The muffin batter will be quite thick — see note below for more details). Fold in the blueberries.

        • Bake 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. (As another option, If you have another lemon, add a small, thin slice of lemon to the top of each muffin and sprinkle the sugar on top of the lemon slice.)

          Bake muffins 15 to 20 minutes or until 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.

          To store, place cooled muffins in a plastic bag, seal, and store at room temperature for 2 to 3 days. To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for up to 3 months.

Adam and Joanne's Tips

  • You can make these with fresh or frozen blueberries – if you use frozen, do not thaw the blueberries.
  • For 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.
  • 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 correct consistency. If the batter is dry or too thick, add milk, a tablespoon at a time until the proper consistency.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values. Calculations are for one standard muffin (this recipe makes 10).

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste Recipe inspired by and adapted from Allrecipes.com

Nutrition Per Serving: Serving Size 1 muffin / Calories 214 / Total Fat 8.1g / Saturated Fat 0.8g / Cholesterol 19.3mg / Sodium 71.6mg / Carbohydrate 33.1g / Dietary Fiber 0.9g / Total Sugars 17.1g / Protein 3g
AUTHOR: Adam and Joanne Gallagher

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15 comments… Leave a Comment
  • Christy Law July 20, 2020, 12:46 pm

    Best muffin recipe I have made in a long time!!!

  • Sally July 17, 2020, 10:12 am

    Thank you so much the muffins came out lovely. The recipe is amazing. Well done

  • Janine July 2, 2020, 10:27 pm

    I have made your blueberry muffin recipe, numerous times, with great success, ventured into the lemon blueberry recipe – again, very successful. I decided to experiment with frozen raspberries and dark chocolate chips – oh my goodness – far too good! I love this recipe as my base – super easy (which I love) quick and great results every time. Now thinking I need to do something with apples as I had a slight over buy with this weeks online grocery! (who knew it was 3 apples to 1) Thank you for sharing this recipe, I’m having too much fun with it!

  • Amelia July 2, 2020, 4:25 pm

    This recipe is SO good. I replaced the vanilla extract with blueberry syrup and used 2/3 frozen blueberries and 1/3 fresh. I also added more lemon zest and juice. I’m DEFINITELY making this again. Thank you so much. 🙂

  • Yen Koh June 28, 2020, 6:51 am

    Love your recipes, very easy to make and delicious! Also seem to have less sugar than other recipes I’ve found

  • marjanne May 18, 2020, 6:27 pm

    Just made (and ate!) these wonderful muffins. Truly the best! Thank you for sharing your recipe.

  • Maria R. May 11, 2020, 3:25 pm

    Best blueberry lemon muffins I have made! Thank you so much for the recipe. They were light and airy and not dense like most other recipes I’ve tried. I wish I could attach a picture to show how great they look!

  • Linda LaFlure Nelson May 6, 2020, 10:39 am

    Love this recipe! Its great for a family of two. I make 9 to give the Muffins a true Muffin top😉 They were light and Lemony . We are staying at home, which has lead me to branch out to new treats. So happy I found this recipe and this site. Easy to do and just the right size and number.

  • Meera April 27, 2020, 8:33 am

    Best blueberry muffin I have made – and I try a new recipe each time – I will stick to this one for sure !

  • Bana April 26, 2020, 4:45 am

    These are amazing. They are exactly what a muffin should be. Thank you!

  • Thamara April 25, 2020, 9:08 am

    Just made them, they smelled delicious before I put them in the oven and they smelled heavenly after. I had to improvise some of the ingredients,I substituted the sugar and oil, had to use turbinado, and olive oil, didnt know what to expect. They came out very light and airy and super delicious. Thank you so much for this easy and versatile recipe. Love it!

  • Anna April 24, 2020, 8:24 pm

    I would love to use a set of silicon cupcake holders I received as a gift. Could that work?

    • Joanne April 28, 2020, 1:45 pm

      Yes, definitely!

  • alicia Brandt April 24, 2020, 12:04 pm

    so good! Used ground chia seed mixture to sub for egg to make this vegan. OMG!!! really, really yummy!

  • Lori April 24, 2020, 11:28 am

    Made these just now and they are easy, light, and delicious! I would not have thought to combine lemon and blueberries! I didn’t use paper muffin cups and should have because the blueberries do burst, so it’s a little more cleanup, but it’s worth it and they still turned out beautiful and so tasty. I made 12 regular-size muffins and they took 16 minutes at 400 in my hot convection oven. We love your recipes and I was excited to get this one by email. Thank you for another winner!!!


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