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

Subscribe to Our Newsletter

Subscribe to our newsletter with easy, delicious, and fresh recipes and receive our eCookbook with 16 of our most loved recipes for free! Click Go to signup for free!

67 comments… Leave a Comment
  • Becca September 22, 2022, 6:34 am

    I’m not a massive fan of blueberry muffins. But these muffins are fabulous. Put 2 pieces of the sliced Lemon on top, sprinkled sugar as directed. They taste so good, genius. Thank you for a wonderful recipe!

  • Brooke Levanway August 18, 2022, 12:26 pm

    Made these for my kids and they said they were delicious! They said thank you for making them about 5 times haha. Thanks for a great muffin recipe!! I followed the recipe exactly as is.

  • SK August 14, 2022, 3:47 pm

    Has anyone ever baked this recipe in a loaf pan instead of making individual muffins? Would like any tips if you have some. Thanks!

  • ML August 2, 2022, 7:39 pm

    I made these vegan this morning and they’re so good! I love that they’re sweet but not too sweet like some muffins can be. used 4 tbsp JustEgg in place of the egg and Silk’s almond/cashew protein milk (just what I had on hand) & they came out gorgeous

  • Kate July 8, 2022, 11:15 pm

    These are SO yum! And the lemon just makes it perfect 😍 The flavour is astonishing as it melts into my mouth I DEFINITELY recommend it!

  • Devorah G. July 2, 2022, 3:35 pm

    The best lemon-blueberry muffins ever! Easy, quick & delicious. I used a lemon glaze drizzle rather than the lemon sugar. I will make these again very soon. Thank you so much.

  • Sara April 17, 2022, 3:56 pm

    Easy and delicious – I highly recommend!!

  • Rita Keith March 9, 2022, 8:08 pm

    I made these with little expectation when I was given a huge bag of lemons by a friend. OMG!!! I have made them 3 times since then (I had frozen the lemon juice and some zest) and I cannot get enough! I made a thin glaze using powdered sugar and some lemon juice with a little zest and drizzled it on because I hate the feeling of chewing sugar granules and it seemed like it needed a little something. If you like lemon, you will not regret making these!

  • India February 26, 2022, 9:09 am

    I tried this recipe on a whim and boy this is my new go-to lemon blueberry muffin. Very moist. Delicious! Used half coconut oil half olive oil because that’s what I had. DELISH! Baked for 19 minutes. Really moist.

  • sandra griffith February 14, 2022, 7:13 am

    If I ever got a muffin this wonderful from a bakery, I’d go back and back and back. Mon Dieu!! Thank you for the recipe. Your website is attractive as well.

  • Shubha November 20, 2021, 7:47 pm

    So happy with these! Used olive oil as I didn’t have canola and took a little longer in the oven. But they taste great and are easy to make. Thank you.

    • Sheryl January 30, 2022, 8:55 pm

      These were delicious! It only produced four large muffins though. I substituted one half cup of the regular flour with almond flour. I will definitely make these again.

  • Bharati October 24, 2021, 2:36 pm

    I made these muffins this morning and they are deelish! Such a easy recipe too. Love the lemon rubbing sugar step and how wet ingredients are easily mixed in a measuring cup. I used 1 cup all purpose flour and 1/2 cup of quick cooking oats – to add a little healthy touch, and they turned out great. Already shared this recipe with my daughter. These muffins will be made many times in our home for sure! Thanks.

  • Carolyn September 21, 2021, 5:47 pm

    These are incredibly delicious! I thought the whole rubbing the zest into the sugar was not important but I did and it smelled so gorgeous! My daughter wanted to take them all to her house, but they weren’t going anywhere. Thanks for this!

  • Marilyn Climo September 20, 2021, 1:51 am

    Could I use buttermilk in place of milk? Thanks, Marilyn

    • Joanne May 3, 2022, 2:47 pm


  • Emily Phillips September 16, 2021, 1:53 pm

    These were great! I used just 1/3c sugar and 1/3c maple syrup instead of the full amount of sugar and they turned out perfectly!


Leave a Comment/Review

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Guidelines. You must be at least 16 years old to post a comment. All comments are governed by our Privacy Policy & Terms.

* Required fields (Email address will not be published)

Did you make it? How was it?:


Previous Post: Next Post: