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. These are inspired by our popular blueberry muffin recipe. We’ve been making those muffins for years and are so happy that we added this fresh lemon spin! 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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46 comments… Leave a Comment
  • Denise Lewis June 6, 2021, 8:22 am

    Love these!

  • Edith May 20, 2021, 8:21 am

    Love these muffins, have made many batches. Here’s a tip: wash and pat dry your (fresh) blueberries and mix them into the lemon-sugar mixture. Macerating the berries adds a whole other dimension of yum. I’ve done this for as much as an hour before I bake but letting them rest in the sugar for the 20 or so minutes you’re prepping is just fine, too. Also – these freeze well.

  • Lurene May 13, 2021, 11:58 am

    I made these and they were delicious but do you think i can make it as a loaf?

    • Joanne June 17, 2021, 2:25 pm

      Hi Lurene, You should be able to make these into a loaf, however, I am not sure of exact temperature and timing since we have not done this ourselves. I’d double check this banana bread recipe and use the oven temperature and timing as a guide.

  • Gabby April 26, 2021, 2:25 pm

    All the blueberries sank to the bottom – is there something I can do to avoid that? Either way, they came out amazing! Excellent recipe and great instructions, thank you for sharing.

    • Joanne June 17, 2021, 2:25 pm

      Hi Gabby, So happy you enjoyed them! Next time, try tossing the blueberries with a little flour (a tablespooon-ish) before folding into the muffin batter.

  • Wendy April 11, 2021, 5:33 pm

    This is one of the most beloved muffin recipes ever. The way you mix your wet ingredients are extremely smart and user-friendly. The lemon-wedge-sugar top is beautiful and tasty. Thank you so much for doing this!

  • Gemma April 9, 2021, 11:38 am

    Oh wow! These muffins are sublime! Easy to make and just too easy to eat. My boyfriend’s normally a chocolate muffin kinda guy and even he said they were the best he’s ever had. I can thoroughly recommend – the lemon means they’re not sickly sweet and the blueberries surely count toward your five a day. Winner winner muffin dinner!

  • Celeste March 10, 2021, 8:32 pm

    hello! will it be possible to make this as a sheet cake instead? I’m thinking to make animal shaped cut outs for my son 🙂 For the frozen portions, do i pop it in the oven frozen or let it thaw in the fridge first? Thank you!

    • Joanne June 17, 2021, 2:28 pm

      Hi Celeste, I am sure you can turn this into a sheet cake, however, we have not done this ourselves. I am unsure as to the best oven temperature and timing. You might need to do some testing in your own kitchen for this one.

  • Yan March 10, 2021, 4:39 pm

    Very simple recipe to follow. I don’t want to consume too much sugar so I only used 100g in the recipe without altering anything else. It’s turns out really good without being loaded with sugar! The lemon zest and sugar rubbing technique is such a great idea, I loved how my hand smelled after! Thanks!

  • Mitzi Yamashita March 4, 2021, 4:23 am

    Made these today. So easy and delicious! Followed the recipe exactly. Yum!

  • Ingrid Krause February 11, 2021, 9:50 pm

    I made these today…yummy! Check my pic. There are only 3 left from 10! Only item I changed was the granulated sugar to Monk sugar substitute, 1 to 1 mix with no aftertaste. This sub significantly reduced the carbs and calories. The lemon zest absorbed into the sugar and was very fragrant and lemony mixed with blueberries. My new go to recipe!

  • Lindsay February 2, 2021, 8:12 am

    These were easy to make with the children and came out perfect! A great step up to the next level from other bun and muffin recipes.


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