These bright, tender Lemon Blueberry Muffins with their golden tops and bursts of juicy berries taste like sunshine baked into every bite. I started making these on Sunday mornings after my neighbor Hannah brought over a batch from her favorite bakery, and I realized I could recreate that same fluffy, citrusy goodness at home for a fraction of the price.
The lemon glaze drizzled on top adds just the right amount of sweetness, and they're so easy to whip up that you'll want to make them every week. Pair them with our Sweet Potato Breakfast Bowl for a complete brunch spread, or serve them alongside Korean Rolled Omelette when you're feeding a crowd who loves variety.
What You'll Love About This Lemon Blueberry Muffins
These fluffy muffins hit every mark for a homemade treat that feels special without being fussy. They come together in just 40 minutes from start to finish, and the ingredient list is straightforward and budget-friendly.
They're incredibly versatile too. Serve them warm for breakfast with a cup of coffee, pack them in lunchboxes for an afternoon snack, or bring them to a brunch gathering where they'll disappear in minutes. Kids love the sweet glaze and juicy blueberries, and adults appreciate how the Lemon Blueberry Muffins keeps them from being too sweet.
Jump to:
Lemon Blueberry Muffins Ingredients
Here's what you'll need to make these tender, citrusy muffins at home.
See Recipe Card Below This Post For Ingredient Quantities
For the Muffins:
- Lemons : Provide both zest and juice for that bright, fresh citrus flavor throughout the muffins.
- All-purpose flour : Forms the structure of the muffins and keeps them light and fluffy.
- Baking powder : Helps the muffins rise and creates that nice domed top.
- Baking soda : Works with the yogurt to give the muffins extra lift and tenderness.
- Salt : Balances the sweetness and enhances all the other flavors.
- Cinnamon : Adds a subtle warmth that complements the Lemon Blueberry Muffins without overpowering it.
- Granulated sugar : Sweetens the muffins and helps create that tender crumb.
- Salted butter, melted : Adds richness and flavor while keeping the muffins moist.
- Cooking oil : Works with the butter to ensure the muffins stay soft for days.
- Plain yogurt, room temperature : Creates incredible moisture and a tender texture while adding a slight tang.
- Large eggs, room temperature : Bind everything together and add structure.
- Vanilla extract : Enhances the overall flavor and adds warmth.
- Blueberries : Provide juicy bursts of sweetness in every bite.
For the Glaze (optional):
- Powdered sugar : Creates a sweet, smooth glaze that sets beautifully on top.
- Lemon juice: Adds tanginess to the glaze and amplifies the lemon flavor.
- Lemon zest: Gives the glaze extra brightness and a pop of color.
how to make Lemon Blueberry Muffins
These bakery-style muffins come together with simple steps that anyone can follow.
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease the wells with butter or cooking spray.
- Prepare the Lemons: Wash the lemons under warm water, then zest them using a fine grater. Juice the lemons and set aside both the zest and juice for later use in the batter and glaze.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until fully combined and no lumps remain.
- Mix Wet Ingredients: In a separate bowl, whisk together the granulated sugar, melted butter, and cooking oil. Use a hand mixer to blend until smooth and well combined. Add the yogurt, eggs, vanilla extract, 2 tablespoon lemon juice, and 2 teaspoon Lemon Blueberry Muffins zest, then mix until everything is well incorporated and the mixture looks creamy.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients and stir gently with a spatula until just combined. Be careful not to overmix, as this can lead to dense, tough muffins. A few small lumps are okay.
- Add Blueberries: Gently fold the blueberries into the batter until evenly distributed throughout, being careful not to crush them.
- Fill Muffin Tin: Divide the batter evenly among 10 to 12 muffin wells in the prepared muffin tin, filling each about two-thirds full for perfectly domed tops.
- Bake the Muffins: Bake for 25 minutes or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
- Cool and Glaze: Let the muffins cool in the tin for about 5 minutes to set. Carefully loosen the edges with a butter knife and transfer them to a wire rack to cool completely before glazing.
- Make the Glaze: While the muffins cool, prepare the glaze by mixing the powdered sugar, 2 tablespoon lemon juice, and 1 teaspoon lemon zest in a small bowl until smooth. Once the muffins have cooled, drizzle the glaze generously over the tops.
- Serve and Enjoy: Enjoy these delicious lemon blueberry muffins with their sweet, citrusy glaze while they're fresh and the glaze is still slightly soft.
Substitutions and Variations
This blueberry muffin recipe is easy to adapt based on what you have in your kitchen.
Yogurt Alternatives: Swap the plain yogurt for Greek yogurt for extra protein and an even tangier flavor. You can also use sour cream or buttermilk in the same amount.
Oil Options: Use melted coconut oil instead of cooking oil for a subtle coconut flavor, or replace all the fat with melted butter if you prefer.
Berry Swaps: Try raspberries, chopped strawberries, or blackberries instead of blueberries for a different flavor profile.
Make Them Vegan: Use flax eggs (1 tablespoon ground flax mixed with 3 tablespoon water per egg), non-dairy yogurt, and vegan butter to make these completely plant-based.
Add Crunch: Sprinkle coarse sugar on top of the muffins before baking for a sweet, crunchy topping.
Glaze Variations: Skip the Lemon Blueberry Muffins glaze and use a simple vanilla glaze, or add a touch of almond extract to the glaze for extra depth.
EQUIPMENT
Muffin tin: A standard 12-cup tin works perfectly for this recipe.
Mixing bowls: You'll need at least two, one for wet ingredients and one for dry.
Hand mixer: Makes blending the wet ingredients smooth and effortless. Whisk: For combining dry ingredients and ensuring everything is well mixed.
Measuring spoons and cups: Essential for accurate measurements. Toothpick or cake tester: Helps you check when the muffins are perfectly baked.
Storage and Reheating Tips
Store your moist lemon blueberry muffins in an airtight container at room temperature for up to 3 days. They actually taste even better the next day once the flavors have had time to settle together.
For longer storage, keep them in the refrigerator for up to 5 days. The glaze will soften slightly in the fridge, but the muffins will stay perfectly moist and delicious.
To freeze, wrap individual muffins tightly in plastic wrap, then place them in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours. You can also microwave frozen muffins for 30 to 45 seconds for a quick warm treat.
Serving Suggestions
These breakfast muffin recipe treats are delicious on their own but pair beautifully with other dishes too.
Serve them warm with a pat of butter melting on top and a hot cup of coffee or tea for a cozy breakfast. They're also perfect alongside scrambled eggs and bacon for a more complete morning meal.
For brunch, set them out with our Cheesy Garlic Cruffins or Egg Mayo Sandwich for a sweet and savory spread that covers all your bases. The bright Lemon Blueberry Muffins flavor cuts through richer dishes beautifully.
Pack them in lunchboxes with some fresh fruit and cheese for a balanced midday meal, or wrap one up as an afternoon snack when you need a quick pick-me-up. They're also lovely served at baby showers, bridal brunches, or any gathering where you want something homemade and impressive.
Expert Tips
Room temperature ingredients matter: Make sure your eggs and yogurt are at room temperature before mixing. This helps everything blend smoothly and creates a better texture.
Don't overmix the batter: Mix until you just can't see any more dry flour. Overmixing develops the gluten and makes the muffins tough and dense instead of light and fluffy.
Coat blueberries in flour: Toss the blueberries in a tablespoon of flour before folding them in. This helps prevent them from sinking to the bottom of the muffins.
Fill the cups evenly: Use an ice cream scoop or a large spoon to divide the batter evenly among the muffin cups for uniform baking and consistent size.
Test for doneness: Insert a toothpick into the center of a muffin. It should come out clean or with just a few moist crumbs, not wet batter.
Cool before glazing: Make sure the muffins are completely cool before adding the glaze, or it will melt and slide right off instead of setting beautifully on top.
FAQ
What is a fun fact about Lemon Blueberry Muffins?
Lemon Blueberry Muffins became popular in the United States in the 1800s when commercial baking powder made quick breads easier to make at home. Interestingly, the "blueberry muffin" is actually the official state muffin of Minnesota! My grandma used to say that muffins were originally just sweetened bread eaten for breakfast, and blueberries made them feel special.
Do Lemon and Blueberry go well together?
Absolutely! Lemon and blueberry are a classic pairing because the bright, tangy citrus cuts through the sweetness of the berries and enhances their natural flavor. The acidity of Lemon Blueberry Muffins also helps balance the richness of the butter and sugar in baked goods. It's one of those combinations that just works perfectly together, like peanut butter and jelly.
What is the Lemon Blueberry Muffins syndrome?
Blueberry muffin syndrome is actually a medical term, not a baking issue. It refers to a skin condition in newborns that causes purple or blue spots that resemble blueberries. It has nothing to do with actual muffins or baking. If you're seeing blue streaks in your muffin batter, that's just the blueberries releasing their juices, which is totally normal and actually adds flavor!
What goes well with lemon in muffins?
Lemon Blueberry Muffins pairs beautifully with so many flavors in muffins. Besides blueberries, try lemon with poppy seeds for a classic combination, or Lemon Blueberry Muffins with raspberries for extra tartness. Lemon and coconut is another lovely pairing, as is lemon with cranberries. You can also add lemon to plain vanilla muffins with a cream cheese filling. My mom always says a little lemon zest makes almost any baked good taste brighter and fresher.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Lemon Blueberry Muffins
Lemon Blueberry Muffins
Ingredients
Method
- Preheat your oven to 350°F (175°C). Wash, zest, and juice the lemons. Set aside the zest and juice for later.
- In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, combine the sugar, melted butter, and oil. Use a hand mixer to beat the mixture until smooth.
- Add the room temperature yogurt, eggs, vanilla extract, 2 tablespoon lemon juice, and 2 teaspoon lemon zest to the wet mixture. Blend everything together using the mixer.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Gently fold the blueberries into the batter until evenly distributed.
- Divide the batter evenly between 10 to 12 greased or lined muffin cups.
- Bake for 25 minutes or until golden brown and a toothpick inserted into the center comes out clean. Let the muffins cool for 5 minutes, then transfer them to a wire rack.
- While the muffins are cooling, prepare the glaze. In a small bowl, combine powdered sugar, 2 tablespoon lemon juice, and 1 teaspoon lemon zest. Drizzle over cooled muffins.
Leave a Reply