Blueberry Lemon Muffins

Name: Blueberry Lemon Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 2 cups all-purpose flour; 1 cup sugar; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter, melted; 1 cup buttermilk; 2 large eggs; 1 tablespoon lemon zest; 1 teaspoon vanilla extract; 1 1/2 cups fresh blueberries

Highlighted under: Simple Baking Ideas

I absolutely love making blueberry lemon muffins, especially on lazy Sunday mornings. The sweet aroma of fresh blueberries combined with zesty lemon fills my kitchen with joy. These muffins are incredibly easy to prepare and have a wonderful texture that balances moistness with a slight crunch. They’re perfect for breakfast or as a sweet treat with coffee. I can’t resist them warm out of the oven, and neither will you once you give this recipe a try!

Created by

Cecilia Grant

Last updated on 2026-02-01T16:14:36.668Z

When I first experimented with combining lemons and blueberries, I was amazed at how well these two flavors complemented each other. The brightness of the lemon elevates the natural sweetness of the blueberries, creating a breakfast treat that's not only delicious but visually appealing with pops of vibrant blue and yellow. I recommend using fresh blueberries if possible, but frozen ones work just fine too.

One key tip I’ve learned is to gently fold the blueberries into the batter rather than mixing vigorously. This helps prevent the berries from bursting and coloring the entire muffin blue, allowing for those beautiful specks of color in each bite. Trust me; the texture and presentation are worth this small effort!

Why You Will Love This Recipe:
Delightfully tangy and sweet flavor balance
Moist, fluffy texture with a hint of crunch
Perfect for breakfast, snacks, or dessert

The Role of Ingredients

Each ingredient in these blueberry lemon muffins plays a crucial role in achieving the delightful end result. All-purpose flour provides the structure, while sugar not only sweetens the batter but also helps create a golden-brown crust as the muffins bake. The combination of baking powder and baking soda ensures the muffins rise beautifully, giving them a light and fluffy texture. Make sure your baking powder is fresh for maximum leavening power; expired leavening agents can lead to dense results.

Lemon zest is not just an afterthought; it infuses the muffins with bright, citrus notes that elevate the sweetness of the blueberries. Using fresh blueberries is essential as they burst with juicy flavor during baking. If you can’t find fresh blueberries, consider using frozen ones, but be aware they may release more moisture and could affect the muffin's texture. Just be sure to add them directly from the freezer to minimize excess liquid in the batter.

Perfecting Your Technique

When combining your wet and dry ingredients, the key is to mix just until incorporated. Overmixing can lead to tough muffins due to the development of gluten. I recommend using a spatula to fold the ingredients gently, which ensures a tender texture while keeping the muffin light. If you notice lumps in your batter, that’s perfectly fine; they will smooth out during baking, creating a beautifully airy muffin interior.

For the best muffin tops, filling each cup about two-thirds full is optimal. This allows space for the muffins to rise without overflowing. If you prefer a bakery-style dome, consider adding a sprinkle of sugar on top just before baking; this caramelizes and gives a delightful crunch. Additionally, if you want to double this recipe for a larger batch, simply double all ingredients and watch your bake time closely, as larger batches may require a few extra minutes.

Ingredients

Gather the following ingredients:

Muffin Ingredients

2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted
1 cup buttermilk
2 large eggs
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries

Make sure to measure your ingredients accurately for the best results.

Instructions

Follow these simple steps to create your muffins:

Preheat the Oven

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.

Mix Dry Ingredients

In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well.

Combine Wet Ingredients

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

Combine Mixtures

Add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.

Fold in Blueberries

Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.

Fill Muffin Tins

Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.

Bake

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack. Enjoy them warm!

Enjoy your delicious muffins with a cup of tea or coffee!

Pro Tips

For an extra lemony flavor, consider adding a lemon glaze on top once the muffins have cooled.

Storage and Make-Ahead Tips

These blueberry lemon muffins are best enjoyed fresh out of the oven, but they store well for a few days. Allow them to cool completely and then place them in an airtight container at room temperature. For longer storage, consider freezing them. Wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to three months, and you can thaw them overnight in the refrigerator or reheat in the microwave for a quick treat.

If you're planning to serve these muffins for a gathering, you can prepare the batter the night before. Store it covered in the refrigerator and bake the muffins straight from the fridge the following morning. This can save you time on busy mornings and allows the flavors to meld overnight, enhancing the overall taste.

Variations to Try

While blueberry lemon muffins are delicious as is, you can easily customize them to suit your tastes. Consider adding a handful of chopped nuts, such as walnuts or pecans, for added crunch and a nutty flavor. Alternatively, you can mix in a small amount of shredded coconut for a tropical twist. If you prefer a little extra sweetness, a crumb topping of brown sugar and oats can give your muffins a lovely finish.

For a bit of spice, adding a teaspoon of ground cinnamon or nutmeg to the dry ingredients can complement the blueberry and lemon flavors nicely. Additionally, you could replace some of the sugar with honey or maple syrup, adjusting the liquid ingredients accordingly, to create a more natural sweetness that pairs wonderfully with the zesty lemon.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries! Just make sure to keep them frozen until you’re ready to add them to the batter.

→ How do I store leftover muffins?

Store them in an airtight container at room temperature for up to 3 days, or refrigerate for a week.

→ Can I substitute buttermilk?

Yes, you can substitute buttermilk with a mixture of milk and vinegar or yogurt for a similar effect.

→ How can I make these muffins healthier?

Try substituting half the flour with whole wheat flour or using less sugar to reduce calories.