There is nothing quite like the sunny burst of homemade Lemon Blueberry Muffins, their tender crumb scented with lemon and brimming with jammy blueberries. This recipe merges zesty brightness with juicy sweetness, delivering that perfect balance in every bite. Whether you’re welcoming guests for brunch or simply treating yourself to a cozy morning, these muffins are irresistibly uplifting and surprisingly easy to whip up. You’ll love how the lemon wakes up the flavors—and how your kitchen fills with the scent of berries and butter as they bake!

Lemon Blueberry Muffins Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of pantry staples and a few fresh ingredients, you can create Lemon Blueberry Muffins that taste fresh from the bakery. Each item on this list plays a crucial role—adding moisture, structure, flavor, or that perfect golden finish!

Butter (½ cup, at room temperature): Gives your muffins a rich, tender crumb and helps them rise beautifully.
Lemon zest (1 tablespoon): Infuses the batter with fresh, citrusy brightness, making each bite vibrant.
Granulated sugar (1 cup + 2 tablespoons): Sweetens the muffins and creates a gorgeous, crackly top.
Egg (1 large, at room temperature): Binds the ingredients for structure and adds extra richness.
Vanilla extract (1 teaspoon): Adds warmth and rounds out the lemon flavor.
All-purpose flour (2 cups, divided): Forms the base of the muffins, giving them structure and holding everything together.
Baking powder (2 teaspoons): Ensures your Lemon Blueberry Muffins rise tall and fluffy.
Salt (½ teaspoon): Balances the sweetness and enhances the flavors.
Fresh blueberries (2 cups): Bring juicy bursts of fruity flavor and playful color to every muffin.
Buttermilk (½ cup, at room temperature): Keeps the muffins moist and adds a subtle tang that pairs perfectly with the lemon.

How to Make Lemon Blueberry Muffins

Step 1: Prepare Your Oven and Muffin Tin

Start by preheating your oven to 375ºF, and either grease or line a 12-cup muffin tin. This helps ensure your muffins will pop right out, with golden edges just waiting to be devoured.

Step 2: Cream Butter, Lemon Zest, and Sugar

In a large mixing bowl, beat together the softened butter, lemon zest, and sugar until the mixture looks pale and fluffy. This not only combines everything beautifully, but also releases the essential oils from the lemon zest for maximum flavor.

Step 3: Add Egg and Vanilla

Crack in the egg and pour in the vanilla extract, then beat until everything is well combined. Scrape down the sides of your bowl to make sure nothing is left unmixed—this is the secret to a uniform, luscious batter!

Step 4: Coat Blueberries With Flour

In a small bowl, toss your fresh blueberries with ¼ cup of flour. This step keeps the blueberries from sinking to the bottom of your Lemon Blueberry Muffins and helps distribute them evenly.

Step 5: Mix Dry Ingredients Into Batter

Add the remaining 1 ¾ cups of flour to the wet ingredients, along with the baking powder and salt. Stir gently until just combined; a few streaks of flour left are perfectly fine at this stage.

Step 6: Add Buttermilk

Pour in the buttermilk and mix until the batter just comes together. Try not to overmix—the batter should be thick and slightly lumpy, which will give you extra tender muffins later.

Step 7: Fold in Blueberries

Carefully fold in the flour-coated blueberries with a spatula, making sure they’re evenly incorporated without breaking them up too much. This step gives Lemon Blueberry Muffins their signature pop of fruit in every bite.

Step 8: Fill Muffin Tin and Add Sugar Topping

Divide the thick batter among the prepared muffin cups. Sprinkle the tops with the remaining 2 tablespoons of sugar; this will bake into a crisp, sweet finish.

Step 9: Bake to Perfection

Bake for 12-18 minutes, or until a toothpick inserted into the center comes out clean—aside from perhaps a bit of blueberry! Let the muffins cool in the pan for 5 minutes, then transfer them to a rack and try not to eat them all at once.

How to Serve Lemon Blueberry Muffins

Garnishes

A light dusting of powdered sugar, a few extra fresh blueberries, or a little lemon zest spiraled on top can make Lemon Blueberry Muffins look as beautiful as they taste. Even a tiny drizzle of honey or lemon glaze is lovely for a special treat.

Side Dishes

Pair these muffins with creamy Greek yogurt, a fruit salad bursting with berries, or silky scrambled eggs for a brunch spread that covers every craving. Coffee and herbal teas also bring out their citrusy notes!

Creative Ways to Present

For parties, arrange Lemon Blueberry Muffins on a decorative platter with edible flowers or nestle them in colorful cupcake wrappers. They also make adorable edible gifts tucked into bakery boxes or cellophane bags tied with ribbon.

Make Ahead and Storage

Storing Leftovers

Keep leftover muffins in an airtight container at room temperature for up to two days. If your kitchen is especially warm, refrigerate to maintain their wonderful texture and juiciness; just let them return to room temperature before eating for the best flavor.

Freezing

Lemon Blueberry Muffins freeze incredibly well! Once fully cooled, place them in a freezer-safe bag or airtight container, separating layers with wax paper. They’ll keep their freshness for up to three months—ideal for spontaneous muffin cravings!

Reheating

To enjoy that straight-from-the-oven warmth, reheat muffins in the oven at 325ºF for about 8-10 minutes, or pop one in the microwave for 20 seconds. This revives their pillowy crumb and amplifies the lemon aroma.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can substitute frozen blueberries. Add them straight from the freezer (no need to thaw), and toss with flour as instructed—just note that the muffins may have slightly more purple swirls from the frozen berries.

What can I use if I don’t have buttermilk?

If you don’t have buttermilk, simply mix ½ cup of milk with 1½ teaspoons of lemon juice or white vinegar. Let it sit for a few minutes and use it as a perfect homemade swap.

Why should ingredients be at room temperature?

Room temperature ingredients blend more evenly, resulting in lighter, fluffier Lemon Blueberry Muffins. Cold ingredients can make the batter stiff and uneven, so give your butter, egg, and buttermilk a little time to warm up before mixing.

How do I prevent muffins from sticking to the pan?

Greasing your muffin pan well or using paper liners will help muffins release easily. Letting them cool for 5 minutes before removing also reduces sticking (plus, they’re easier to handle).

Why is it important not to overmix the batter?

Overmixing can result in tough, dense muffins rather than the soft, tender crumb you want. Gently fold ingredients until just combined for the fluffiest Lemon Blueberry Muffins imaginable.

Final Thoughts

There’s something utterly joyful about a batch of homemade Lemon Blueberry Muffins—bright, tangy, and speckled with sweet berries. Whether you’re baking for family, friends, or simply savoring some quiet time with a cup of coffee, I hope you find these muffins as irresistible and soul-warming as I do. Give them a try and let a little sunshine into your kitchen!

Lemon Blueberry Muffins Recipe

★★★★★

5.1 from 11 reviews

Author: Jack
Total Time: 30 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

Delight your taste buds with these flavorful Lemon Blueberry Muffins that are bursting with juicy blueberries and zesty lemon flavor. These tender and moist muffins are perfect for breakfast or a sweet treat any time of the day.

Instructions

Preheat the oven and prepare the muffin tin: Preheat the oven to 375°F. Grease or line a 12-cup muffin tin. Set aside.
Mix butter, lemon zest, and sugar: In a large mixing bowl, beat the butter, lemon zest, and sugar until well-combined.
Add egg and vanilla: Add the egg and vanilla and mix until well-combined, scraping down the sides as needed.
Toss blueberries with flour: In a separate bowl, toss the blueberries with 1/4 cup of flour until coated.
Combine dry ingredients: Add the remaining flour, baking powder, and salt to the batter.
Stir in buttermilk: Stir in just until mostly combined. Add the buttermilk and stir until combined.
Fold in blueberries: Carefully fold in the blueberries. The batter will be thick.
Divide batter and bake: Divide the batter among the prepared muffin tin cups. Top with sugar. Bake for 12-18 minutes.
Cool and serve: Let muffins cool in the pan for 5 minutes before removing.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American