Moist and fluffy, these lemon blueberry muffins are packed with juicy blueberries and a bright citrusy kick. They are perfect for breakfast, brunch, or a sweet midday snack. The combination of tangy lemon and sweet blueberries makes them irresistibly delicious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 ¾ cups all-purpose flour
¾ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, melted
2 large eggs
½ cup plain yogurt (or sour cream)
¼ cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 ¼ cups fresh blueberries (or frozen, not thawed)
1 tablespoon all-purpose flour (for coating blueberries)
Directions
Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk the melted butter, eggs, yogurt, lemon juice, lemon zest, and vanilla extract until smooth.
Gradually mix the wet ingredients into the dry ingredients, stirring just until combined. Avoid overmixing.
Toss the blueberries with 1 tablespoon of flour to prevent them from sinking. Gently fold them into the batter.
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Servings and Timing
Servings: 12 muffins
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Calories per muffin: 210 kcal
Variations
Glazed muffins – Drizzle a simple lemon glaze (powdered sugar + lemon juice) over the muffins for extra sweetness.
Streusel topping – Add a crunchy crumb topping made with butter, sugar, and flour.
Mix-in options – Try adding a handful of chopped nuts or white chocolate chips for added texture.
Whole wheat version – Substitute half of the all-purpose flour with whole wheat flour for a heartier texture.
Dairy-free alternative – Use coconut yogurt and dairy-free butter to make these muffins dairy-free.
Storage & Reheating
Room temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keep in the fridge for up to a week. Warm them slightly before eating.
Freezer: Wrap muffins individually and freeze for up to 3 months. Thaw at room temperature or warm in the microwave for 20-30 seconds.
FAQs
How do I keep my muffins moist?
I use yogurt or sour cream to keep them extra soft and moist. Also, avoid overbaking, as that can dry them out.
Can I use frozen blueberries?
Yes! Just add them straight from the freezer without thawing to prevent excess moisture in the batter.
Why do I need to coat the blueberries in flour?
Tossing the blueberries in flour helps prevent them from sinking to the bottom of the muffins while baking.
Can I make these muffins gluten-free?
Yes! Substitute a 1:1 gluten-free flour blend for the all-purpose flour.
What’s the best way to reheat these muffins?
A quick 10-15 seconds in the microwave will make them taste freshly baked.
Conclusion
These lemon blueberry muffins are easy to make, incredibly delicious, and perfect for any time of day. With their bright citrus flavor and juicy blueberries, they are sure to become a favorite. Whether you enjoy them fresh out of the oven or from the freezer on a busy morning, they never disappoint.
Recipe:
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Lemon Blueberry Muffins
Moist and fluffy lemon blueberry muffins packed with juicy blueberries and a bright citrusy kick! These easy-to-make muffins are perfect for breakfast, brunch, or a snack. With a refreshing lemon flavor and bursts of sweetness from the blueberries, they are simply irresistible.
- Total Time: 30 minutes
- Yield: 12 muffins
Ingredients
1 ¾ cups all-purpose flour
¾ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, melted
2 large eggs
½ cup plain yogurt (or sour cream)
¼ cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 ¼ cups fresh blueberries (or frozen, not thawed)
1 tablespoon all-purpose flour (for coating blueberries)
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Mix wet ingredients: In another bowl, whisk melted butter, eggs, yogurt, lemon juice, lemon zest, and vanilla extract until smooth.
- Combine: Gradually mix wet ingredients into the dry ingredients, stirring just until combined. Do not overmix.
- Prepare blueberries: Toss blueberries with 1 tbsp flour to prevent sinking. Gently fold them into the batter.
- Fill muffin cups: Divide batter evenly among muffin cups, filling each about ¾ full.
- Bake: Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra sweetness, drizzle a lemon glaze (powdered sugar + lemon juice) over the muffins.
For a crunchy topping, add a streusel made with butter, sugar, and flour.
To make them gluten-free, use a 1:1 gluten-free flour blend.
For a dairy-free version, use coconut yogurt and dairy-free butter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 12 muffins
- Calories: 210 kcal
