Lemon Blueberry Muffins Recipe (With Step by Steps)

Prep Time:

30 mins

Total Time:

1 hr 55 mins

Yield:

12

Simple and sweet, these lemon blueberry muffins are worth waking up for. They combine the bright tang of lemon zest and juice with sweet blueberries, resulting in a mouthwatering treat. Plus, this muffin recipe takes just 30 minutes to prep and 20 minutes to bake, so you can have a fruity breakfast or snack within an hour.

These muffins also freeze beautifully, so consider making a double batch and storing extras in the freezer. Then, whenever you're craving a homemade baked good, take one out and thaw in the refrigerator. You can also heat it in the microwave until warm.

Use blueberries with smooth skin and a firm, plump texture. Avoid mushy berries, which indicate that they going bad. Also avoid using red blueberries, as this means the beries are underripe.

Directions

Ingredients for lemon blueberry muffins — Rachel Marek

Preheat oven, prep muffin tin, and mix dry ingredients:

Preheat oven to 350°F. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

Rachel Marek
Combine sugar, eggs, lemon, and milk:

In a separate bowl, whisk together sugar, eggs, zest, juice, and milk.

Rachel Marek
Add butter:

Whisk in melted butter.

Rachel Marek
Mix wet into dry ingredients:

Stir wet ingredients into dry ingredients, until just combined.

Rachel Marek
Add berries:

Fold in blueberries.

Rachel Marek
Divide batter between muffin cups:

Divide batter evenly between muffin cups, adding a scant 1/4 cup to each.

Rachel Marek
Bake:

Sprinkle with sugar, if desired. Bake until tops spring back when lightly touched, about 20 minutes.

Rachel Marek
Cool:

Cool 5 minutes in pan, then transfer to wire rack to cool completely.

Rachel Marek

What to Serve With Muffins

These lemon blueberry muffins are delicious as is but you can't go wrong with adding a pat of butter, especially when the muffin is slightly warm. Other delicious topping ideas include a drizzle of honey or adding a lemon glaze or a cream cheese glaze.

How to Store Lemon Blueberry Muffins

Keep leftover muffins in an airtight container at room temperature. Since they contain fruit, it's best to eat them within two to three days. To store them for longer, put the container in the refrigerator and enjoy the muffins within three to five days. If you refrigerate them, before eating a muffin be sure to let it come to room temperature or reheat slightly in the microwave.

Freezing

Freezing lemon blueberry muffins is a great way to keep them fresh for even longer. To do this, place the cooled muffins on a parchment-lined baking sheet and freeze for one hour or until solid. Transfer the muffins to a resealable freezer-safe bag and store in the freezer for up to two months.

Frequently Asked Questions

Can you use an egg substitute in this recipe?

Yes you can use an egg substitute in this recipe. For muffins, the best egg substitutes are mashed bananas and applesauce. Both ingredients will complement the flavors of the blueberries and lemon zest. You'll need 1/4 cup of mashed banana or applesauce per egg you are replacing.
Can you make these muffins gluten-free?

Yes, you can make these muffins gluten-free. For gluten-free lemon blueberry muffins, replace the all-purpose flour with your favorite 1:1 gluten-free flour.
Do you need to use fresh blueberries?

No, you don't need to use fresh blueberries for these muffins. You can make them with frozen blueberries if you prefer. Simply mix them into the batter while they're still frozen. Avoid thawing the berries first, as this will cause them to bleed and turn your muffin batter blue.
Can you add other berries?

Yes you can add other berries to replace some of the blueberries in this recipe. Doing this will make mixed berry muffins. Simply replace some of the blueberries with other berries, such as strawberries (dice them to make them a similar size to blueberries) or raspberries.

Other Blueberry Recipes to Try:

Updated by

Kirsten Nunez

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Lemon Blueberry Muffins

Directions

Preheat oven, prep muffin tin, and mix dry ingredients:

Combine sugar, eggs, lemon, and milk:

Add butter:

Mix wet into dry ingredients:

Add berries:

Divide batter between muffin cups:

Bake:

Cool: