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Stacked lemon blueberry muffins with a crumbly topping, one muffin split open to reveal the juicy blueberries inside, surrounded by fresh blueberries and a slice of lemon.

Lemon Blueberry Muffins

These fluffy, lemon-infused muffins with juicy blueberries and a sweet glaze will brighten up your day.
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Prep Time 15 minutes
Cook Time 25 minutes
cool_time 5 minutes
Total Time 45 minutes
Servings: 10
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

For the Muffins:
  • 2 lemons for zest and juice
  • 1 ¾ cups all-purpose flour all-purpose or plain
  • 1 teaspoon baking powder for leavening
  • 1 teaspoon baking soda helps the muffins rise
  • ½ teaspoon salt for seasoning
  • ¼ teaspoon cinnamon adds warmth and flavor
  • 1 cup granulated sugar white sugar, for sweetness
  • 4 tablespoon salted butter melted (adds moisture and richness)
  • 2 tablespoon cooking oil for tenderness
  • ½ cup plain yogurt room temperature (Greek or regular yogurt)
  • 2 large eggs room temperature (for binding)
  • 1 ½ teaspoon vanilla extract for flavor
  • 1 cup blueberries fresh or frozen
For the Glaze (optional):
  • 1 cup powdered sugar for sweetness
  • 2 tablespoon lemon juice freshly squeezed
  • 1 teaspoon lemon zest for added citrus flavor

Method
 

  1. Preheat your oven to 350°F (175°C). Wash, zest, and juice the lemons. Set aside the zest and juice for later.
  2. In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and cinnamon.
  3. In a separate bowl, combine the sugar, melted butter, and oil. Use a hand mixer to beat the mixture until smooth.
  4. 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.
  5. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
  6. Gently fold the blueberries into the batter until evenly distributed.
  7. Divide the batter evenly between 10 to 12 greased or lined muffin cups.
  8. 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.
  9. 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.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 30gProtein: 2gFat: 7gSaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 210mgPotassium: 85mgFiber: 1gSugar: 17gVitamin A: 130IUVitamin C: 5mgCalcium: 35mgIron: 1mg

Notes

Perfect for a cozy breakfast or a sweet snack, these muffins bring a burst of lemony freshness with every bite!

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