If you’re searching for a sunny way to start your day or need a sweet treat for afternoon cravings, these Lemon Blueberry Muffins are a guaranteed crowd-pleaser. Light, fluffy, and bursting with juicy blueberries and zesty lemon, they strike that perfect harmony between tart and sweet. Whether you’re hoping to impress weekend guests or simply brighten up a weekday breakfast, this recipe delivers bakery-style muffins that are easy to whip up at home and even easier to love.

Lemon Blueberry Muffins Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for Lemon Blueberry Muffins is beautifully simple yet thoughtfully balanced, ensuring each bite is bursting with flavor and melt-in-your-mouth texture. Each component plays its part in elevating the color, crumb, and irresistible taste of these muffins.

All-purpose flour: Lays the foundation for the perfect fluffy yet stable muffin texture.
Granulated sugar: Adds a touch of sweetness and helps the muffins achieve that delightful golden finish.
Baking powder: Lends a wonderful lift to make these muffins light and tall.
Baking soda: Teams up with buttermilk for extra fluffiness and a tender crumb.
Salt: Balances the sweetness and sharpness, letting every flavor pop.
Lemon zest: Brings in intense citrus aroma and color, adding a fresh zing.
Vegetable oil: Keeps every bite moist and tender, even after a day or two.
Buttermilk: Adds tangy flavor and ensures a soft, moist muffin every time.
Large egg: Binds everything together and provides structure.
Fresh lemon juice: Dial up the citrus flavor with a bright, tart kick.
Vanilla extract: Rounds out the flavors with a sweet, comforting note.
Fresh or frozen blueberries: The star ingredient; juicy pops of fruity goodness in every bite. (If using frozen, don’t thaw!)
Flour for coating blueberries: Prevents berries from sinking and helps distribute them evenly.
Coarse sugar (optional): A sparkly, crunchy topping that makes these muffins bakery-worthy.

How to Make Lemon Blueberry Muffins

Step 1: Prep Your Oven and Muffin Tin

Begin by preheating your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups. This step sets you up for easy release and perfect muffin shapes. Getting this out of the way ensures you can move smoothly from mixing to baking, with no messy scrambling for liners at the last minute!

Step 2: Whisk the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and lemon zest until everything looks evenly mixed. This not only evenly distributes the leaveners but also helps release the oils from the lemon zest, boosting flavor throughout your Lemon Blueberry Muffins.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk the vegetable oil, buttermilk, egg, fresh lemon juice, and vanilla extract until completely blended. Combining the liquids before adding them to the dry ingredients is key to even mixing and a tender crumb in the finished muffins.

Step 4: Mix Wet and Dry Ingredients

Add the wet mixture to the dry ingredients. Use a gentle hand and stir until just combined—no more! Overmixing at this stage can toughen your muffins, and we want them light and airy. A few lumps are totally fine; they’ll melt away in the oven.

Step 5: Fold in the Blueberries

In a small bowl, toss the blueberries with 1 tablespoon of flour to coat them lightly. This helps prevent them from sinking to the bottom. Gently fold the coated blueberries into the batter, trying not to crush them. This step is what gives Lemon Blueberry Muffins those gorgeous, jewel-like pockets of fruit throughout.

Step 6: Fill the Muffin Cups and Top

Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full for a nice domed top. Sprinkle the tops with coarse sugar if you want an extra sparkly, crisp finish—it’s the small touch that makes these muffins feel truly special.

Step 7: Bake and Cool

Bake your Lemon Blueberry Muffins for 18 to 22 minutes, or until they are golden and a toothpick inserted into the center comes out clean. Let the muffins sit in the pan for 5 minutes, then move them to a wire rack to cool completely. This short rest lets the crumb set, ensuring you get that irresistible texture with every bite.

How to Serve Lemon Blueberry Muffins

Lemon Blueberry Muffins Garnishes

To make your muffins look as stunning as they taste, try a light dusting of powdered sugar or a drizzle of lemon glaze once they’ve cooled. A few extra fresh blueberries or a twist of lemon zest on top is a simple, elegant finishing touch.

Side Dishes

Lemon Blueberry Muffins are delicious on their own, but you can easily round out a breakfast spread with creamy Greek yogurt, a platter of mixed fruit, or even savory options like scrambled eggs. A cup of hot tea, coffee, or a cold glass of milk makes these muffins the centerpiece of a truly satisfying morning.

Creative Ways to Present

Present your muffins in a rustic basket lined with a cheerful tea towel for brunch, or stack them on a tiered cake stand for a cozy afternoon tea. For special occasions, wrap each muffin in bakery paper and twine as a sweet takeaway treat for guests. Lemon Blueberry Muffins also make wonderful homemade gifts—just slip a few into a box with a handwritten note for instant smiles!

Make Ahead and Storage

Storing Leftovers

Lemon Blueberry Muffins will stay moist and delicious when stored in an airtight container at room temperature for up to 3 days. Just be sure they’re completely cool before storing to prevent sogginess.

Freezing

For longer storage, place cooled muffins in a freezer-safe bag or container, and freeze for up to 2 months. It’s best to wrap them individually in plastic wrap first to lock in freshness and prevent freezer burn, so you can grab one (or two) whenever the craving hits.

Reheating

To refresh your frozen or day-old Lemon Blueberry Muffins, pop them in the microwave for about 20 seconds or warm them in a 300°F oven for 10 minutes. They’ll taste bakery-fresh, with all the original brightness and fluffiness restored.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work beautifully in Lemon Blueberry Muffins. Just add them straight from the freezer—no need to thaw—so the juice doesn’t turn your batter purple.

How do I make these muffins extra lemony?

For an extra burst of lemon flavor, add 1/2 teaspoon of lemon extract along with the zest and juice, or finish with a tangy lemon glaze drizzled over the cooled muffins.

Can I substitute another dairy for the buttermilk?

Yes; plain yogurt or sour cream can substitute for buttermilk and will yield equally moist and tender results. If you don’t have either, you can mix 3/4 cup of milk with a teaspoon of vinegar or lemon juice and let it sit for a few minutes as a quick-fix buttermilk.

Why do I need to coat the blueberries in flour?

Tossing the blueberries with flour before folding them into the batter helps keep them from sinking to the bottom during baking, ensuring they’re beautifully dispersed throughout your muffins.

Can I double the recipe?

You sure can! Just mix the batter in two batches to avoid overmixing, and keep an eye on them in the oven since baking time may vary slightly with larger batches.

Final Thoughts

There’s something truly magical about the combo of bright lemon and sweet, plump blueberries tucked inside a golden, tender muffin. Whether you’re baking a batch for loved ones or treating yourself, these Lemon Blueberry Muffins never fail to bring a burst of joy to any moment. Give this recipe a try, and let the refreshing flavors win you over!

Lemon Blueberry Muffins Recipe

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4.6 from 15 reviews

Author: admin
Total Time: 35 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

Delight your taste buds with these tangy and sweet Lemon Blueberry Muffins. Bursting with juicy blueberries and zesty lemon flavor, these bakery-style muffins are perfect for a delicious breakfast or snack.

Ingredients

Scale

Dry Ingredients:

1 ¾ cups all-purpose flour
¾ cup granulated sugar
2 tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 tbsp lemon zest

Wet Ingredients:

⅓ cup vegetable oil
¾ cup buttermilk
1 large egg
2 tbsp fresh lemon juice
1 tsp vanilla extract

Additional:

1 cup fresh or frozen blueberries
1 tbsp flour (for coating blueberries)
Coarse sugar for topping (optional)

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Instructions

Preheat the oven: Preheat the oven to 375°F (190°C) and prepare a muffin tin.
Mix dry ingredients: Combine flour, sugar, baking powder, baking soda, salt, and lemon zest in a bowl.
Combine wet ingredients: In another bowl, mix oil, buttermilk, egg, lemon juice, and vanilla.
Combine wet and dry: Gently mix wet ingredients into dry until just combined.
Add blueberries: Toss blueberries in flour, fold into batter.
Bake: Divide batter, top with sugar, bake for 18–22 minutes.
Cool and enjoy: Let muffins cool before serving.