Lemon Blueberry Muffins Recipe

4 Min Read

Brighten your day with these delightful Lemon Blueberry Muffins!

Bursting with fresh blueberries and a hint of zesty lemon, these muffins are perfect for breakfast, brunch, or a sweet snack.

Follow this simple recipe to make moist and flavorful muffins that everyone will love.


  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted and cooled
  • 1 cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1 1/2 cups fresh or frozen blueberries
  • 2 tablespoons all-purpose flour (for coating the blueberries)


  • Muffin tin
  • Paper muffin liners or non-stick cooking spray
  • Mixing bowls
  • Whisk
  • Spatula
  • Zester or grater


Preheat the Oven:

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or spray with non-stick cooking spray.

Mix Dry Ingredients:

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Mix Wet Ingredients:

In another bowl, whisk together the melted butter, buttermilk, eggs, vanilla extract, lemon zest, and lemon juice until well combined.

Combine Wet and Dry Ingredients:

Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Be careful not to overmix, as this can make the muffins tough.

Prepare the Blueberries:

In a small bowl, toss the blueberries with 2 tablespoons of flour to coat. This helps prevent the blueberries from sinking to the bottom of the muffins during baking.

Fold in the Blueberries:

Gently fold the coated blueberries into the muffin batter, being careful not to crush them.

Fill the Muffin Tin:

Divide the batter evenly among the muffin cups, filling each about 3/4 full.

Bake the Muffins:

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden.

Cool and Serve:

Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.

Tips and Variations:

For extra lemon flavor, drizzle the cooled muffins with a simple lemon glaze made from powdered sugar and lemon juice.

Substitute half of the all-purpose flour with whole wheat flour for a heartier texture.

Add a streusel topping made from butter, sugar, and flour for a crunchy finish.

Nutritional Information (per serving):

  • Note: Nutritional values may vary depending on portion size and specific ingredients used.

Enjoy Your Lemon Blueberry Muffins!

These Lemon Blueberry Muffins are perfect for any occasion, from breakfast to a sweet afternoon treat.

The combination of tangy lemon and juicy blueberries creates a refreshing and delightful flavor that’s hard to resist.

Enjoy them fresh from the oven or store them for a quick and tasty snack anytime!

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