These Lemon Blueberry Muffins are light, fluffy, and bursting with fresh blueberries and zesty lemon flavor. They feature a golden sugar-crusted top and a soft, moist crumb that’s perfect for breakfast or a sweet afternoon treat.

Why You’ll Love This Recipe

You’ll adore these muffins for their perfect balance of sweet and tangy flavor, easy preparation, and bakery-style texture. They’re ideal for using fresh or frozen blueberries and make your kitchen smell heavenly while baking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1/2 cup (113 g) unsalted butter, softened
• 1 tablespoon finely grated lemon zest
• 1 cup (200 g) granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 2 cups (250 g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup (120 ml) milk
• 2 cups (300 g) fresh blueberries (or frozen, unthawed)
• 2 tablespoons coarse sugar (turbinado or demerara) for topping

Directions

1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan or grease it lightly.
2. In a large bowl, cream the butter, lemon zest, and sugar together until light and fluffy.
3. Beat in the egg and vanilla extract until combined.
4. In a separate bowl, whisk the flour, baking powder, and salt.
5. Toss the blueberries with 1 tablespoon of the flour mixture.
6. Add the dry ingredients to the butter mixture alternately with the milk, mixing until just combined.
7. Gently fold in the blueberries.
8. Divide the batter evenly among the muffin cups and sprinkle tops with coarse sugar.
9. Bake for 25–30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
10. Let the muffins cool in the pan for 10 minutes, then transfer to a rack to cool completely.

Servings and timing

Makes 12 standard muffins or 6 jumbo muffins.
Prep time: 15 minutes
Cook time: 25–30 minutes
Total time: 40–45 minutes

Variations

• Add 1 tablespoon of poppy seeds for a lemon-poppy twist.
• Substitute half the flour with whole wheat flour for a heartier texture.
• Add a lemon glaze made of powdered sugar and lemon juice for extra flavor.
• Mix in a handful of blackberries along with blueberries for a mixed-berry muffin.

Storage/Reheating

Store muffins in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate up to 5 days or freeze for up to 2 months.
To reheat, warm in a 300°F (150°C) oven for 5–7 minutes or microwave for 15–20 seconds.

FAQs

How do I keep my muffins moist?

Avoid overmixing the batter and do not overbake. This helps maintain a tender, moist crumb.

Can I use frozen blueberries?

Yes, you can use frozen blueberries straight from the freezer without thawing.

What’s the best sugar for the muffin tops?

Turbinado or demerara sugar gives a crunchy, golden crust.

Can I use lemon juice instead of zest?

Lemon zest provides more intense flavor, but 1 tablespoon of juice can be used if zest isn’t available.

How can I make these dairy-free?

Substitute butter with plant-based butter and milk with almond or oat milk.

Why toss blueberries with flour?

It prevents the blueberries from sinking to the bottom during baking.

Can I make mini muffins?

Yes, bake mini muffins for about 12–14 minutes or until golden.

Can I add other fruits?

Yes, raspberries or blackberries also work beautifully in this recipe.

How do I know when they’re done?

The tops should be golden and a toothpick inserted in the center should come out clean.

What’s the best way to serve them?

Serve warm with butter or a drizzle of honey for a comforting treat.

Conclusion

These Lemon Blueberry Muffins are a simple yet elegant treat that perfectly captures the brightness of lemon and the sweetness of blueberries. Whether for breakfast, brunch, or dessert, they’re sure to delight everyone who tastes them.

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