Lemon blueberry muffins are the perfect balance of sweet, tangy, and fruity. Bursting with juicy blueberries and kissed with bright lemon flavor, these muffins are moist, fluffy, and ideal for breakfast, brunch, snacks, or even dessert. Whether you bake them for a weekend treat or a weekday grab-and-go option, lemon blueberry muffins deliver comfort and flavor in every bite.
Why You Will Love This Recipe
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Bright, Fresh Flavor: The combination of tart lemon and sweet blueberries is irresistibly refreshing.
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Super Moist Texture: Thanks to buttermilk and fresh fruit, these muffins stay tender and moist.
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Easy to Make: No fancy tools or techniques—just basic pantry ingredients and a muffin tin.
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Perfect for Any Occasion: Great for brunches, holidays, lunchboxes, or a cozy snack with tea.
Ingredients List
Here’s everything you need to bake a batch of about 12–14 lemon blueberry muffins:
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2 cups all-purpose flour
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1 cup granulated sugar
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1 tablespoon baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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1 tablespoon lemon zest (about 1–2 lemons)
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2 large eggs
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¾ cup buttermilk
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½ cup unsalted butter, melted and slightly cooled
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¼ cup fresh lemon juice
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1 teaspoon vanilla extract
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1½ cups fresh or frozen blueberries
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1 tablespoon flour (to coat blueberries)
Optional Topping:
Coarse sugar or lemon glaze (see topping section below)
Timing & Servings
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Prep Time: 15 minutes
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Cook Time: 20–22 minutes
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Total Time: 35–40 minutes
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Servings: 12–14 muffins
Step-by-Step Instructions for Lemon Blueberry Muffins
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease with nonstick spray.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk eggs, buttermilk, melted butter, lemon juice, and vanilla extract until smooth and creamy.
Step 4: Mix the Batter
Pour the wet mixture into the dry ingredients and gently fold until just combined. Be careful not to overmix; the batter should be lumpy.
Step 5: Fold in Blueberries
Toss the blueberries with 1 tablespoon of flour (to prevent sinking), then gently fold them into the batter.
Step 6: Fill the Muffin Cups
Divide the batter evenly into the muffin tin, filling each cup about ¾ full.
Step 7: Add Topping (Optional)
Sprinkle coarse sugar on top of each muffin for a crunchy top, or wait and drizzle lemon glaze after baking.
Step 8: Bake
Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean. Tops should be lightly golden.
Step 9: Cool
Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Tips for the Best Lemon Blueberry Muffins
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Don’t overmix: Over-stirring can lead to tough, dense muffins.
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Use fresh lemon zest: It packs more flavor than bottled juice.
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Frozen blueberries work too: Just don’t thaw them first, and toss with flour before mixing in.
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Room temperature ingredients: They blend better for a smoother batter.
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Muffin liners help: Prevent sticking and make cleanup easier.
Lemon Glaze Topping
If you want an extra hit of lemony sweetness, drizzle your cooled muffins with this simple glaze.
Ingredients:
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1 cup powdered sugar
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1–2 tablespoons fresh lemon juice
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½ teaspoon lemon zest (optional)
Directions:
Whisk until smooth and drizzle over cooled muffins using a spoon or piping bag.
Variations to Try
Vegan Lemon Blueberry Muffins
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Use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg)
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Replace butter with melted coconut oil
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Use plant-based milk + 1 tsp vinegar instead of buttermilk
Gluten-Free Version
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Use a 1:1 gluten-free baking flour
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Add ½ teaspoon xanthan gum if your flour mix doesn’t include it
Mini Muffins
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Use a mini muffin tin
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Reduce baking time to 10–12 minutes
Muffin Loaf
Pour the batter into a greased 9×5-inch loaf pan and bake for 45–55 minutes.
Storage & Freezing
How to Store
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Store in an airtight container at room temperature for up to 3 days.
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Refrigerate for up to 5–6 days.
How to Freeze
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Let muffins cool completely.
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Wrap individually and freeze in an airtight container or freezer bag.
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Thaw at room temperature or microwave for 20–30 seconds to reheat.
Serving Suggestions
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With Breakfast: Pair with yogurt, fruit, and a cup of coffee.
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For Brunch: Serve alongside eggs, quiche, or smoked salmon.
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As Dessert: Add a scoop of vanilla ice cream or whipped cream.
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On-the-Go: Pack in lunchboxes or take along for a road trip snack.
Nutritional Snapshot (Per Muffin – Approximate)
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Calories: 210–230
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Carbs: 30g
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Protein: 3–4g
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Fat: 9–11g
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Fiber: 1g
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Sugar: 12–15g
Note: Values may vary depending on size and toppings.
FAQs
Can I use bottled lemon juice?
Yes, but fresh lemon juice and zest offer the best flavor.
My blueberries sank to the bottom—what happened?
Always toss them in a little flour before folding into the batter.
Can I make these sugar-free?
Use a sugar substitute like erythritol or monk fruit. Adjust according to brand instructions.
What’s the difference between muffins and cupcakes?
Muffins are typically less sweet and use oil or melted butter. Cupcakes often use creamed butter and sugar, plus frosting.
Conclusion
Lemon blueberry muffins are a bright and delightful baked treat that works for nearly any occasion. They’re simple to make, highly customizable, and freeze beautifully for future enjoyment. Once you try this homemade version, you may never go back to store-bought muffins again. From the fluffy texture to the pop of juicy berries and citrus zing, every bite is worth savoring.
Whether you’re baking for brunch, prepping snacks, or indulging in a sweet craving, these muffins deserve a spot in your recipe rotation.