These lemon blueberry muffins are a delightful treat that combines the tangy zest of lemon with the sweet burst of blueberries. Perfect for breakfast or a snack, these muffins are moist, fluffy, and packed with flavor. They are easy to make and will surely brighten up your day.
When preparing this recipe, you might need to pick up a few items from the supermarket. Fresh blueberries are essential for the best flavor and texture. Additionally, lemon zest adds a vibrant citrus note, so make sure to have fresh lemons on hand. Unsalted butter is preferred to control the salt content in the recipe.

Ingredients For Lemon Blueberry Muffins
All-purpose flour: The base of the muffin, providing structure and texture.
Granulated sugar: Adds sweetness to the muffins.
Baking powder: Helps the muffins rise and become fluffy.
Salt: Enhances the flavors of the other ingredients.
Unsalted butter: Adds richness and moisture to the muffins.
Milk: Provides moisture and helps to bind the ingredients together.
Eggs: Adds structure and helps the muffins rise.
Vanilla extract: Adds a subtle, sweet flavor to the muffins.
Lemon zest: Provides a fresh, citrusy flavor.
Blueberries: Adds bursts of sweetness and juiciness to the muffins.
Technique Tip for Perfect Muffins
When folding in the blueberries, be gentle to avoid breaking them and turning the batter purple. To help prevent the blueberries from sinking to the bottom of the muffins, you can toss them in a little bit of flour before adding them to the batter.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the muffins denser.
granulated sugar - Substitute with honey: Honey is a natural sweetener and adds moisture, but reduce the milk slightly to balance the liquid content.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for every 1 teaspoon of baking powder.
unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and adds a slight coconut flavor.
milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking.
large eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg. This is a vegan alternative that adds fiber.
vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor profile.
lemon zest - Substitute with orange zest: Orange zest offers a different citrus flavor that complements blueberries well.
fresh blueberries - Substitute with frozen blueberries: Frozen blueberries work just as well but may add extra moisture, so adjust baking time if needed.
Alternative Recipes to Try
How to Store and Freeze Your Muffins
- To keep your lemon blueberry muffins fresh and delicious, store them in an airtight container at room temperature. They will stay moist and flavorful for up to 3 days.
- For longer storage, place the muffins in the refrigerator. This will extend their shelf life to about a week. Make sure they are in an airtight container to prevent them from drying out.
- If you want to freeze the muffins, first let them cool completely on a wire rack. This prevents condensation and ice crystals from forming, which can affect the texture.
- Once cooled, wrap each muffin individually in plastic wrap or aluminum foil. This extra layer of protection helps maintain their freshness and prevents freezer burn.
- Place the wrapped muffins in a resealable freezer bag or an airtight container. Label the bag or container with the date so you can keep track of how long they’ve been stored.
- When you’re ready to enjoy a frozen muffin, simply remove it from the freezer and let it thaw at room temperature for about an hour. For a quicker option, you can microwave the muffin for 20-30 seconds until it’s warm and soft.
- To refresh the muffins and bring back their freshly-baked taste, you can pop them in a preheated oven at 350°F (175°C) for about 5-10 minutes. This will give them a slightly crispy exterior while keeping the inside moist and tender.
How to Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Place the lemon blueberry muffins on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until warmed through. This method helps maintain the muffins' original texture and flavor.
Microwave Method: Place a lemon blueberry muffin on a microwave-safe plate. To keep it moist, you can place a small cup of water in the microwave alongside the muffin. Heat on medium power for 20-30 seconds. Be cautious not to overheat, as this can make the muffin rubbery.
Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the lemon blueberry muffins directly on the rack or on a baking tray. Heat for about 5-10 minutes. This method is quick and helps achieve a slightly crispy exterior while keeping the inside soft.
Steam Method: If you have a steamer, this is a great way to reheat lemon blueberry muffins without drying them out. Place the muffins in the steamer basket and steam for about 5 minutes. This method keeps the muffins moist and fluffy.
Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the lemon blueberry muffins in the basket and heat for about 3-5 minutes. This method is quick and can give the muffins a slightly crispy top while keeping the inside soft.
Essential Tools for Baking
Oven: Used to bake the muffins at a consistent temperature of 375°F (190°C).
Muffin tin: Holds the batter in individual portions to shape the muffins.
Paper liners: Placed in the muffin tin to prevent the muffins from sticking and for easy removal.
Large bowl: Used to mix the dry ingredients together.
Another bowl: Used to mix the wet ingredients together.
Whisk: Used to combine the ingredients smoothly and incorporate air.
Spatula: Used to fold in the blueberries gently without crushing them.
Measuring cups: Used to measure out the flour, sugar, milk, and blueberries accurately.
Measuring spoons: Used to measure out the baking powder, salt, vanilla extract, and lemon zest accurately.
Toothpick: Used to check if the muffins are fully baked by inserting it into the center.
Wire rack: Used to cool the muffins completely after baking.
Zester: Used to grate the lemon zest finely.
Microwave-safe bowl: Used to melt the butter if you choose to use a microwave.
Time-Saving Tips for Baking
Pre-measure ingredients: Measure and prepare all ingredients before starting. This will streamline the baking process.
Use muffin liners: Line the muffin tin with paper liners to save time on cleanup.
Melt butter in microwave: Melt the butter in the microwave to save time compared to stovetop melting.
Combine dry ingredients ahead: Mix the dry ingredients like flour, sugar, baking powder, and salt in advance and store in an airtight container.
Use a cookie scoop: Use a cookie scoop to evenly distribute the batter into the muffin cups quickly and cleanly.

Lemon Blueberry Muffins
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1.5 cups fresh blueberries
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the melted butter, milk, eggs, vanilla extract, and lemon zest.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups, filling each about ⅔ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
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