Enjoy these delightful lemon blueberry muffins, featuring a moist and tender center bursting with juicy blueberries. The golden brown tops add the perfect touch. Inspired by our popular blueberry muffin recipe, we’ve added a refreshing twist of fresh lemon to elevate the flavor. Try these muffins and savor the delightful combination of lemon and blueberry in every bite.
Watch the Video
Related: See 12 must-try muffin recipes our family makes over and over again!
The Best Lemon Blueberry Muffins
Prepare these easy and delicious muffins with just a few bowls and a spoon. The fresh flavors of lemon and blueberries are fantastic. You’ll need flour, sugar, vanilla, vegetable oil, and fresh lemon and blueberries.
Finding sweet fresh blueberries throughout the year can be challenging, so don’t worry. You can use frozen blueberries straight from the freezer in this recipe. As for the lemon, we recommend using both the zest and juice to infuse the batter with its aromatic oils.
Use all-purpose flour or experiment with whole wheat or gluten-free flour blends. If the batter appears thick, add an extra splash of liquid to adjust the consistency.
Unlike some recipes, we use oil as the fat for these muffins. This contributes to their light and airy texture. As for the liquid, you can use milk, non-dairy milk, or even water if needed. Give our homemade oat milk a try for a dairy-free option.
With our simple recipe and minimal ingredients, you’ll have a batch of delightful lemon blueberry muffins ready to enjoy in no time.
Making Muffins in Three Easy Steps
Ready to be amazed by the simplicity of these muffins? They have quickly become a favorite. Countless readers have fallen in love with this blueberry lemon muffin recipe, which draws inspiration from our highly-rated, easy-to-make blueberry muffins.
To infuse the batter with a burst of lemon, we rub lemon zest into sugar until it takes on a hint of yellow color and lemon aroma.
Next, whisk together the dry ingredients in one bowl, and in another bowl, whisk the wet ingredients. Then, combine the two mixtures to create a luscious batter that will form the foundation of these delicious muffins.
Gently fold in the blueberries (fresh or frozen), ensuring they are evenly distributed throughout the batter. Divide the batter among the muffin cups, and let them work their magic in the oven.
Optional: Consider adding a thin slice of lemon to each muffin for an extra pop of color and a delicious twist. Sprinkle a little sugar on the lemon before baking to enhance the texture and taste.
Just like with our original recipe, this muffin 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
Once baked, these muffins will have golden brown tops, and their lemony aroma and irresistible taste will undoubtedly make you want to bake them over and over again. We hope you try them!
More Muffin Recipes
- For a slightly healthier take, try our Healthy Banana Blueberry Muffins.
- Fresh Strawberry Muffins with a little spice from cinnamon and black pepper — the black pepper may seem odd, but it is delicious with fresh strawberries.
- Try our Classic Chocolate Chip Muffins with brown sugar, sour cream, a vanilla-scented batter and lots of chocolate chips.
- Try our Ginger Oatmeal Blueberry Muffins made with fresh ginger, fresh or frozen blueberries and oats.
Quick and Easy Lemon Blueberry Muffins
- PREP
- COOK
- TOTAL
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.
Watch Us Make the Recipe
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
Directions
- Heat Oven and Prepare Pan
1Heat 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
1Use 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
1Whisk the flour, lemon sugar, baking powder, and salt in a large bowl.
2Add 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.
3Add 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
1Divide 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.)
2Bake 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.
3To 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
You May Also Like...
These are the only blueberry muffins I make now. Absolutely delicious.Just wondering if you can substitute with a whole wheat flour instead.JLo
I forgot the lemon when shopping for ingredients. I do, however, have lemon juice from concentrate and lemon extract (as well as vanilla)…would you suggest either of those two as substitutes or a combination?
I’d use the lemon from concentrate.
This recipe was passed on to me by a friend. The muffins were so easy to make and turned out well. The lemon with the blueberries was a lovely combination. I will certainly make them again.