These Blueberry Lemon Muffins are the perfect, melt in your mouth summer treat. These muffins are made in an hour, incredibly moist and tender, and are so quick and easy!
These lemon blueberry muffins are bursting with fresh blueberries and fresh lemon zest.
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Why this Lemon Blueberry Muffin Recipe is a Keeper
I love this recipe for this classic blueberry summer favorite! These muffins are bursting with juicy blueberries and zesty lemon flavor. A winning combination every time.
- 25 Minute Bake Time: These easy fresh blueberries and zesty lemon summer treats bake for a quick 20-25 minutes.
- Easy Ingredients: This muffin recipe calls for just a few super easy ingredients.
- Family Friendly: These will be everyone’s new favorite lemon blueberry muffins! They have so much flavor.
- Adaptable: Feel free to customize this recipe to fit you and your family. Try different fruits, like lemon raspberry, for these easy muffins.
- Makes Great Leftovers: Let muffins cool and freeze leftover muffins for up to 3 months in an airtight container.
If you’re looking for more blueberry recipes, try these Blueberry Lemon Loaf, Mini Blueberry Cheesecakes and Blueberry Lemon Cookies.
Can I use Frozen Blueberries in this Muffin?
Yes! We are using frozen blueberries in these muffins but that doesn’t mean you have to. You can also make the muffins with fresh berries, so feel free to pick some up the next time you’re at the store.
Ingredient Notes for Blueberry Lemon Muffins
You will need just a few simple ingredients to make your new favorite recipe. They’re all easy to find at your local grocery store or may even be ones you have on hand.
- Blueberries: If you purchase a bunch of fresh berries, or even hand pick them, freeze extras to make this delicious recipe throughout the summer!
- Lemon: Fresh lemon juice is best for this recipe. If you get fresh lemons, you can include both the lemon juice and lemon zest.
See the recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions for Best Lemon Blueberry Muffins
- Chocolate Chips: Milk chocolate, dark chocolate or white chocolate chips are all fabulous for lemon and blueberry chocolate chip muffins.
- Lemon Glaze: Try making a sweet lemon glaze or lemon icing for the tops of your muffins. Drizzle the glaze on top. Glaze makes these lemon blueberry muffins even better.
- Sugar Substitute: If you’re wanting to make this blueberries and lemon recipe low sugar, try using a sugar substitute such as a no calorie sweetener or Splenda!
Special Equipment Needed to Bake Muffins
- Muffin Tin: You will need a muffin pan to make these muffins. You could also use a mini muffin tin to make cute little bite-sized muffins!
Favorite Lemon Blueberry Muffins Pro Tip
For uniformity use a scoop to get even amounts in every muffin.
How to Make Lemon Blueberry Muffins
This lemon blueberry muffins recipe comes together in a few simple steps and is easy to follow. This great recipe takes a little effort, but they’re so worth it!
These are the basic steps for making Blueberry Lemon Muffins. Refer to the full, printable recipe card below for detailed instructions.
1. Prep Flour and Other Ingredients
Preheat the oven to 400°F. Set aside 2 tablespoons of flour in a small bowl. Then whisk together the remaining flour, baking powder and salt in a medium size bowl and set aside.
2. Combine Wet Ingredients
With an electric mixer beat eggs until light and fluffy, then add in buttermilk and sour cream. Add the lemon juice, oil, melted butter, vanilla and lemon extract. Mix thoroughly.
3. Mix Together Wet and Dry Ingredients
Gradually add the flour mixture into the wet ingredients, mixing after each addition until well incorporated. Toss blueberries in the 2 tablespoons of flour until coated. Finally, fold in the blueberries until evenly distributed.
4. Allow the Batter to Rest
Let the batter rest for 30 minutes unrefrigerated. Feel free to lightly cover the pan, if desired.
5. Fill the Muffin Pan
After the batter has rested, place muffin wrappers in a muffin pan and fill each wrapper ¾ of the way full with batter. Sprinkle the tops with sanding sugar if desired.
6. Bake the Muffins
Place the muffins in the oven for 20-25 minutes or until light golden brown. Check to see if they’re done by inserting a toothpick in the center of a muffin. If it comes out clean, they’re done! Allow the muffins to cool on a wire rack before eating.
Recipe FAQs to Make these Lemon Blueberry Muffins
Place your completely cooled muffins on a paper towel in an airtight container at room temperature. It’s best to layer another paper towel on top before you put the lid on to store the muffins.
To keep your muffins light and airy, do not over mix the batter. You should also be using the best possible ingredients. For example, make sure all the dates on your ingredients are still good.
If you are having problems with the blueberries sinking, try layering them in between layers of batter instead of folding them in.
Muffin papers help to keep the muffins from sticking. If you still have issues, you can always grease the rims of the muffin tins as well as trying silicone muffin cups.
Sure! Fresh blueberries are best for many recipes, including in this versatile recipe. The fresh lemon juice and zest pair nicely. Let the muffins sit and zest the lemon after the muffins bake for a nice garnish.
Expert Tips for Making This Recipe
- Doubled Recipe: Muffins are great to bring to a picnic. Increase the ingredients proportionately and split into two pans before baking.
- Nuts: Add some crunch to these soft and moist muffins by including walnuts, almonds or pecans before you bake muffins.
- More Berries: Add in more fresh blueberries, raspberries or strawberries! You can also try adding blueberries to banana muffins.
- Bakery Style Muffins: For jumbo muffins, fill to the top of the pan.
- Serve: Top blueberry muffins with cream, more berries, Easy Cinnamon Honey Butter or Homemade Butter.
- Gluten Free: Make these muffins gluten free by swapping the flour for your favorite gluten free flour.
- Sour Cream: If you can’t get past the idea of sour cream in muffins, plain nonfat yogurt is a great substitute!
- Topping: Add a scrumptious crumble topping on top of your homemade bakery muffins! In addition to the crumb topping, you could try sugar and lemon zest.
- Dairy Free: To make dairy free lemon blueberry muffins, use margarine instead of butter, plant based sour cream and your favorite dairy free milk.
What to Serve with Blueberry Lemon Muffins Recipe
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Blueberry Lemon Muffins
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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
- ⅓ 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
- Preheat the oven to 400°F. First set aside 2 tablespoons 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.
- Add the dry ingredients gradually into the wet ingredients, mixing after each addition until well incorporated.
- Toss blueberries in 2 tablespoons of flour until coated.
- Fold in the blueberries until evenly distributed.
- Let the batter rest for 30 minutes, unrefrigerated, lightly covered if desired.
- After the batter has rested, place muffin wrappers in a muffin pan and fill 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.
Christina’s Notes
- Doubled Recipe: Muffins are great to bring to a picnic. Increase the ingredients proportionately and split into two pans before baking.
- Nuts: Add some crunch to these soft and moist muffins by including walnuts, almonds or pecans before you bake muffins.
- More Berries: Add in more fresh blueberries, raspberries or strawberries! You can also try adding blueberries to banana muffins.
- Bakery Style Muffins: For jumbo muffins, fill to the top of the pan.
- Serve: Top blueberry muffins with cream, more berries, Easy Cinnamon Honey Butter or Homemade Butter.
- Gluten Free: Make these muffins gluten free by swapping the flour for your favorite gluten free flour.
- Sour Cream: If you can’t get past the idea of sour cream in muffins, plain greek yogurt is a great substitute!
- Topping: Add a scrumptious crumble topping on top of your homemade bakery muffins! In addition to the crumb topping, you could try sugar and lemon zest.
- Dairy Free: To make dairy free lemon blueberry muffins, use margarine instead of butter, plant based sour cream and your favorite dairy free milk.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Love blueberry and lemon. A perfect combination.
love your blog! found it on the Wobble Over Wednesday. 🙂
I love blueberry muffins and I am always willing to try a new recipe. These look yummy with the blueberries slightly oozing. I invite you to link this to Bake with Bizzy.
http://bizzybakesb.blogspot.com/2011/07/bake-with-bizzy-10.html
I’m so jealous!!! Love Blueberries and they are a rare treat down here.
Thanks for joining The Train!
loving your blog:) now following from Oslo Norway:) Thank you so much for making this blog,can´t wait to start cookin´
Welcome! I have family in Norway! So glad you stopped by!
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
Hi!
Stopping by from the Tuesday Hops to say hello.
Come on by and visit if you can.
POSH
http://poshonabudget.com/2011/07/tuesday-friend-connect.html
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…
Hi,
I’m your newest follower from the blog hop! Please follow me back http://lifewithtwinsandadramaqueen.blogspot.com/
Both look great but if you put streusal on a flip flop then I am a happy girl.