Blueberry Lemon Muffins

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These Blueberry Lemon Muffins are an old fashioned blueberry muffins that are perfection. Blueberry Muffins are melt in your mouth amazing with loads of blueberries.

Blueberry Lemon Muffins

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Classic Blueberry Lemon Muffins are a throwback to simple, delicious, perfection. This recipe will show you how to make them like your favorite bakery does. The best part is you can make them anytime you want the perfect muffin.

If you like easy dessert recipes check out this link for more.


MORE FRUIT DESSERT RECIPES YOU MIGHT LIKE

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What We Love About This Blueberry Lemon Muffins Recipe

The combination of blueberries and lemon are just magic when together. The flavors compliment each other and make an amazing breakfast.

  • 30 Minutes: Quick to make and there is nothing better than a muffin fresh from the oven.
  • Easy Ingredients: All found in pantry.
  • Family Friendly: Who could resist a fresh baked treat like these.
  • Adaptable: Make it low-carb, dairy free, etc…
  • Makes Great Leftovers: Bake more and freeze for a treat any time.
A lemon blueberry muffin.

Ingredient Notes for Lemon Blueberry Muffins

  • All Purpose Flour
  • Baking Powder: Make sure that in is date. It makes such a difference.
  • Sugar: White sugar.
  • Large Eggs: 2 large eggs.
  • Buttermilk: Make your own if not available.
  • Sour Cream: This makes the muffins so moist and creamy. Plain Greek yogurt works too.
  • Lemon JuiceAbout 2 lemons woth of fresh lemon juice, fresh lemons are best.
  • Vanilla Extract: Pure good vanilla extract.
  • Lemon Extract: This really adds more zing and great lemon flavor to the the muffins.
  • Butter: Melted.
  • Vegetable Oil: Again, the oil adds moisture to your muffins.
  • Frozen Blueberries: Fresh blueberries are great but do not be afraid to use the frozen berries.
  • Sanding Sugar: Thick sugar crystals for sweetness and decoration.

Equipment Needed for Blueberry Muffins Cake

How to Make Lemon and Blueberry Muffin

These are the basic steps for making lemon blueberry muffin recipe. Please refer to the recipe card below for more detailed instructions.

Mixing the batter to the lemon blueberry muffins.

STEP 1: PREP

First, set aside 2 tbsp of flour in a small bowl, then whisk together remaining flour, baking powder and salt in a medium size bowl and set aside. Then with an electric mixer beat eggs until light and fluffy, add in buttermilk and sour cream and mix thoroughly

STEP 2: MIX

Next, add in lemon juice, oil, melted butter, vanilla and lemon extract. Mix thoroughly and then toss blueberries in 2 tbsp of flour until coated.Add the dry ingredients gradually into the wet ingredients, mixing after each addition until well incorporated. Fold in the blueberries until evenly distributed.

STEP 3: REST

Let the batter rest for 30 min, unrefrigerated, at room temperature, lightly covered if desired. Next, after the batter has rested preheat the oven to 400. Place paper liners in a muffin pan and fil muffin cups ¾ of the way full with batter.Sprinkle the tops with sanding sugar if desired.

Putting the muffins in the baking tin.

STEP 4: BAKE

Finally, bake for 20-25 minutes or until light golden brown and a toothpick stuck in the center comes out clean. Lastly, allow to cool on a wire rack.

Prep and Storage Tips for Blueberry Lemon Muffins

HOW TO MAKE THIS RECIPE AHEAD OF TIME

Batter can be prepared and kept in the refrigerator for a day or two.

HOW TO STORE THIS RECIPE

Keep your muffins in an airtight container, for more tips, check here.

HOW TO FREEZE THIS LEMON AND BLUEBERRY MUFFIN RECIPE

Indeed, store blueberry lemon muffins in an airtight container in the freezer for up to 3 months.

Frequently Asked Questions for Bakery Style Blueberry Muffins

HOW DO YOU MAKE THE PERFECT BAKERY STYLE MUFFIN?

To begin, don’t over mix and second, grease the entire muffin pan, including the top so the muffin tops don’t stick. Always, add blueberries at the end and gently fold in. For uniformity use a scoop to get even amounts in every muffin.

WHAT IS THE KEY TO A MOIST MUFFIN?

Don’t over mix, keep things light and airy. Use the best possible ingredients you can get. For instance, make sure all dates are good on ingredients.

HOW DO YOU KEEP THE MUFFIN FROM STICKING?

Again, grease everything well including the rims of the muffin tins also try. Silicone Muffin Liners or alternatively, muffin papers.

HOW TO KEEP YOUR BLUEBERRIES FROM SINKING?

If you do not want your berries sinking to the bottom of the muffin, coat them in a little flour before adding them to the mixture. Alternatively, do not fold in the berries but layer them in the muffin tins between layers of batter.

Muffins on a plate.

Expert Tips for Making This Blueberry Lemon Muffin Recipe

  • Can be Doubled: Great recipe for a crowd.  Simply increase the ingredients proportionately and split it into two baking dishes before baking. Or freeze some for a treat for later.
  • Add Nuts: Crunch is nice in the muffins therefore add some walnuts almonds or pecans.
  • Chips: Milk, dark or white chocolate chips are all fabulous in this recipe.
  • Alternate ingredient: More berries, another berry like raspberries to the mix. Top with a lemon glaze or a streusel topping.
  • Fill: Always fill to the top for bakery style lare muffins.
  • Serve: Top Blueberry Muffins with cream, more berries or Easy Cinnamon Honey Butter or this Homemade Butter.

What to Serve with Blueberry Lemon Muffins

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Blueberry Lemon Muffins
5 from 2 votes

Blueberry Lemon Muffins

Yield: 12 servings
Prep: 10 minutes
Cook: 25 minutes
Resting Time: 30 minutes
Total: 1 hour 4 minutes
These Blueberry Lemon Muffins are an old fashioned blueberry muffins that are perfection. Blueberry Muffins are melt in your mouth amazing with loads of blueberries.
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⭐️ ⭐️ ⭐️ ⭐️ ⭐️Did you try this recipe? Please leave a star rating and review below!

Ingredients

  • 2 ¼ Cup All Purpose Flour
  • 2 ½ teaspoons Baking Powder
  • ½ teaspoon Salt
  • 1 Cup Sugar
  • 2 Eggs
  • ¼ Cup Buttermilk
  • ¼ Cup Sour Cream
  • Cup Lemon Juice, about 2 lemons
  • 1 teaspoon Vanilla
  • 1 teaspoon Lemon Extract
  • ¼ Cup Melted Butter
  • ¼ Cup Vegetable Oil
  • 2 Cups Frozen Blueberries
  • Sanding Sugar for Topping

Instructions

  • First set aside 2 tbsp of flour in a small bowl, then whisk together remaining flour, baking powder and salt in a medium size bowl and set aside.
  • With an electric mixer beat eggs until light and fluffy, add in buttermilk and sour cream and mix thoroughly.
  • Add in lemon juice, oil, melted butter, vanilla and lemon extract. Mix thoroughly.
  • Toss blueberries in 2 tbsp of flour until coated.
  • Add the dry ingredients gradually into the wet ingredients, mixing after each addition until well incorporated.
  • Fold in the blueberries until evenly distributed.
  • Let the batter rest for 30 min, unrefrigerated, lightly covered if desired.
  • After the batter has rested preheat the oven to 400. Place muffin wrappers in a muffin pan and fil ¾ of the way full with batter.
  • Sprinkle the tops with sanding sugar if desired.
  • Bake for 20-25 minutes or until light golden brown and a toothpick stuck in the center comes out clean.

Expert Tips

  • Can be Doubled: Great recipe for a crowd.  Simply increase the ingredients proportionately and split it into two baking dishes before baking. Or freeze some for a treat for later.
  • Add Nuts: Crunch is nice in the muffins therefore add some walnuts almonds or pecans.
  • Chips: Milk, dark or white chocolate chips are all fabulous in this recipe.
  • Alternate ingredient: More berries, another berry like raspberries to the mix.
  • Fill: Always fill to the top for bakery style lare muffins.
  • Serve: Top Blueberry Muffins with cream, more berries or Easy Cinnamon Honey Butter or this Homemade Butter.

Estimated Nutritional Information

Calories: 224kcal | Carbohydrates: 39g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 146mg | Potassium: 160mg | Fiber: 1g | Sugar: 20g | Vitamin A: 210IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 1mg
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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Course: Breakfast
Cuisine: American

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11 thoughts on “Blueberry Lemon Muffins”

  1. loving your blog:) now following from Oslo Norway:) Thank you so much for making this blog,can´t wait to start cookin´

    Reply
  2. I am SO Glad to find your recipe blog from the hop!
    I am desperate for new ideas for my family.
    I am your newest follower.
    ALSO…on your side bar I just got local info for a veggie fest in my area. I am a vegetarian and definately going to check it out now.
    THANKS!
    jenny at dapperhouse

    Reply
  3. Oh how I hear blueberries. The last 3 weeks at the farmers market I have been stocking up on these delicious berries. I can only imagine what they taste like in those muffin…

    Reply

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