Easy Lemon Blueberry Muffins Recipe

My lemon blueberry muffins are bursting with juicy blueberries and a hint of fresh lemon. Our recipe is so quick and easy that you can have warm homemade muffins in less than 30 minutes.

Lemon Blueberry Muffins Recipe Video

Inspired by our popular blueberry muffin recipe, we take these lemon blueberry muffins to the next level with a simple yet flavorful lemon sugar. This secret ingredient infuses the batter with a bright, zesty aroma and the perfect hint of fresh lemon flavor.

Thanks to that lemon sugar, these muffins are incredibly delicious! For more easy muffin recipes, see our vanilla peach muffins and these easy banana muffins.

Lemon Blueberry Muffins

Key Ingredients

  • Lemon: I use both lemon zest and juice in this recipe. Rubbed into the sugar, the zest creates an aromatic lemon sugar that perfumes the batter. The juice is mixed with the milk and egg for a bright, zesty flavor.
  • Blueberries: You can use fresh or frozen blueberries. If you use frozen, add them straight from the freezer to prevent the batter from turning purple.
  • Flour: I typically use all-purpose flour, but this recipe is versatile and works with whole wheat, spelt, or even an all-purpose gluten-free flour blend (like Bob’s Red Mill).
  • Sugar: Granulated sugar is my choice for light and airy muffins. Feel free to swap in other sugars (like brown sugar or coconut sugar), but be aware that the texture may change slightly.
  • Oil: This is one of my secrets for the best blueberry muffins! The oil keeps the muffins moist and tender. While butter works as a substitute, oil yields a more tender result.
  • Milk or Non-Dairy Milk: Both work equally well, so use what you have. I’ve had success with homemade oat milk, unsweetened almond milk, and even coconut milk (from a carton, not canned).
  • Egg: This adds structure and flavor to the muffins. If you don’t eat eggs, substitute one flax egg.
  • Baking Powder: This key ingredient makes the muffins light and airy. Make sure to use recently purchased double-acting baking powder (it lasts about 3 months) and opt for an aluminum-free version if you’re sensitive to the flavor.

How to Make Lemon Blueberry Muffins

I love how simple these lemony muffins with blueberries are to make. I’ve made them early in the morning for breakfast (and have not regretted it)!

You do not need an electric mixer for this recipe. These muffins are as simple to make as our fluffy pancakes. You’ll start by making that delicious lemon sugar I mentioned above. It’s easy. You will rub lemon zest into the sugar. Rubbing the zest between your fingers will release oils and lemon aroma, perfuming the sugar. It’s so easy and, honestly, such a great tip for adding citrus zest to baked goods!

Making lemon sugar for the lemon blueberry muffins

Now that your lemon sugar is ready, you can whisk your dry ingredients in one bowl and wet ingredients in another. Then combine the two and fold in your blueberries.

Before baking the muffins, I add a sprinkle of sugar and a tiny slice of lemon on top (optional but pretty). The sugar on top turns into a crackly top and makes the slice of lemon like candy.

You have a few choices when baking these muffins. You can make 10 standard-size or lemon blueberry muffins with big bakery-style tops, fill the muffin cups a bit more, or make 8 larger muffins. I’ve also included tips for mini muffins in the recipe below.

Lemon Blueberry Muffins

Easy Lemon Blueberry Muffins

  • PREP
  • COOK

This easy lemon blueberry muffin recipe makes truly incredible muffins! It’s quick to make and yields muffins with a lemony crumb bursting with blueberries.

This recipe makes eight large, big-topped muffins, ten standard muffins, or 20 to 22 mini muffins.

Makes 8 large, 10 standard, or 22 mini muffins

Watch Us Make the Recipe

You Will Need

1 medium lemon

1 ½ cups (195g) all-purpose flour

3/4 cup (150g) granulated sugar, plus 1 tablespoon for muffin tops

2 teaspoons baking powder

1/4 teaspoon fine sea salt

1/3 cup (80ml) neutral-flavored oil, like safflower, avocado, or vegetable oil

1 large egg

1/3 cup (80ml) milk or non-dairy milk, use more as needed

1 teaspoon vanilla extract

6 to 8 ounces fresh or frozen blueberries, generous 1 cup

Very thin lemon slices, optional for tops


  • Prepare Oven and Muffin Cups
  • 1Preheat the oven to 400°F (204°C). Line muffin cups with paper liners (8 for big muffins, 10 for standard, or 22 for mini).

    2Lightly grease or spray the tops of the muffin tin with oil to prevent the oversized tops from sticking. High-quality nonstick pans may not require this.

  • Make Batter
  • 1Use a microplane or citrus zester to remove the zest from the lemon. Add the zest (about 1 tablespoon) to a small bowl with the sugar. Rub the zest into the sugar until the lemon perfumes it.

    2Whisk the flour, lemon sugar, baking powder, and salt in a large bowl.

    3Choose a measuring jug that holds at least 1 cup. Add the oil to the jug, and then crack in the egg. Pour in enough milk to reach the 1-cup line on the jug (this should be about 1/3 cup of milk). Add the vanilla extract and whisk until everything is combined.

    4Add the wet ingredients to the bowl with the dry ingredients. Stir gently until the batter comes together. Be careful not to overmix! The batter will be thick, see tips below.

    5Gently 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. You can also add a very thin slice of lemon to the top and add more sugar on top of the lemon slice.

    2Bake muffins for 15 to 20 minutes or until the 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 them in a plastic bag, seal them, and store them at room temperature for up to 3 days. To freeze, wrap them tightly in aluminum foil or freezer bags and freeze for up to 3 months.

Adam and Joanne’s Tips

  • Frozen blueberries: Add frozen blueberries while frozen, do not thaw.
  • Measuring your flour: Fluff the flour in its container, then gently scoop it into your measuring cup until slightly mounded. Level off the top with a knife for accurate measuring. For even more accuracy, use a scale and measure the flour by weight (in grams).
  • 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.
  • The nutrition facts provided below are estimates. Calculations are for one standard muffin (this recipe makes 10).

Nutrition Per Serving
Serving Size
1 muffin
Total Fat
Saturated Fat
Dietary Fiber
Total Sugars


Adam and Joanne Gallagher

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