The Best Lemon Blueberry Muffins Recipe
If you’re looking for a lemon blueberry muffins recipe that gives you bright citrus flavor, juicy blueberries, and a beautifully soft crumb, this is the one to save. These muffins come together quickly, taste like something straight out of a cozy bakery, and make your whole kitchen smell warm and inviting.
I make these muffins all year long—during slow Sunday mornings, busy weekdays when I want a treat on the counter, or anytime I need a simple recipe that never fails. They’re easy, flexible, and delicious without being overly sweet, which means the lemon and berries really stand out.
They’re also ideal for:
- Brunch gatherings
- Bake-ahead breakfast meal prep
- Lunchbox treats
- Last-minute guests
- Afternoon coffee breaks
And honestly, they’re just as perfect for a winter cozy weekend as they are for a spring brunch spread. These muffins are happiness in a tin.
Why I Love This Lemon Blueberry Muffins Recipe
What makes this recipe so special?
First, the balance. These muffins aren’t sugary cupcakes—they’re fresh, soft, lightly sweet, and bursting with flavor. The lemon zest and juice brighten everything, while the blueberries give you little pockets of fruit in every bite.
A few reasons this recipe is always in my rotation:
- It’s not too sweet, so the citrus and berries shine.
- Frozen blueberries work perfectly—no thawing needed.
- You can easily make them extra-fruity by adding up to 1½ cups of berries.
- Paper or silicone liners make cleanup effortless, especially with fruit-heavy muffins.
- The recipe is flexible: yogurt or sour cream, butter or oil—everything works.
This is the kind of recipe you make once, then never stop making.
Lemon Blueberry Muffins Recipe
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (250 g)
- ¾ cup sugar (150 g)
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- Finely grated zest of 1 lemon
Wet Ingredients
- 2 large eggs
- ½ cup plain yogurt or sour cream (120 g)
- ¼ cup milk (60 ml)
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- ½ cup melted butter or neutral oil (100 ml)
Add-Ins
- 1 to 1¼ cups frozen blueberries (150–180 g)
- or use up to 1½ cups (250 g) for extra fruity muffins
- do not thaw
Step-by-Step Instructions
1. Preheat the Oven
Set your oven to 375°F (190°C).
Line a 12-cup muffin tin with paper liners or silicone cups. Using liners is essential with fruit-heavy muffins—they prevent sticking and save a lot of frustration.
2. Combine the Dry Ingredients
In a large bowl, whisk together:
- Flour
- Sugar
- Baking powder
- Baking soda
- Salt
- Lemon zest
Whisking helps distribute everything evenly and creates a light, airy texture.
3. Mix the Wet Ingredients
In a second bowl, lightly beat the eggs. Add:
- Yogurt or sour cream
- Milk
- Lemon juice
- Vanilla extract
- Melted butter or oil
Mix until smooth and creamy.
4. Bring the Batter Together
Pour the wet mixture into the dry ingredients. Stir gently until just combined.
A few small lumps are completely fine—overmixing leads to dense muffins.
5. Fold in the Blueberries
Coat the frozen berries with a spoonful of flour to reduce sinking.
Gently fold them into the batter without crushing them.
6. Fill the Muffin Cups
Divide the batter evenly among the muffin cups (about ¾ full).
Bake for 18–22 minutes, or until the tops are golden and a toothpick comes out clean.
A small tip I love:
Turn off the oven, leave the muffins inside for 10 more minutes, and let the tops deepen in color. It gives them a gorgeous finish.
7. Cool
Let the muffins rest in the pan for 5 minutes before transferring them to a cooling rack.
Try not to eat them all while they’re warm. It’s a challenge.
Notes & Swaps
Sweetness
Prefer sweeter muffins?
Add:
- +1–2 tablespoons sugar, or
- 1 packet vanilla sugar
Blueberries
Frozen berries work best and keep the batter cool.
Never thaw them.
Butter vs Oil
- Butter gives richer flavor
- Oil creates a softer, more tender muffin, especially the next day
Yogurt or Sour Cream
Both work well, and Greek yogurt is fine too.
If the batter becomes too thick, add 1 tablespoon of milk.
Extra Lemon
For a bold lemon flavor, add 1 teaspoon lemon extract.
Storage
- Room temperature: 2 days
- Refrigerator: 4 days
- Freezer: 2 months
Reheat briefly in the oven for a fresh-baked feel.
When to Serve These Muffins
This lemon blueberry muffins recipe fits into almost any moment of your week. I make them:
- For slow Sunday breakfasts
- For make-ahead weekday snacks
- As a warm treat for guests
- With afternoon coffee
- For picnics or road trips
- When the house needs that cozy “baked something” aroma
They’re especially lovely in spring and summer, but honestly, I bake them year-round.
And because the batter is thick and easy to handle, it’s also a great recipe to make with kids.
More Recipes You’ll Love
If you enjoy this recipe, here are a few more easy, comforting bakes from my site:
- The Best Banana Bread Recipe with Chocolate Chips
https://dailyappetizer.com/the-best-banana-bread-recipe-with-chocolate-chips/ - Easy Chocolate Puff Pastry Pinwheels
https://dailyappetizer.com/easy-chocolate-puff-pastry-pinwheels-recipe/ - Perfect Banana Bread Muffins with Ginger
https://dailyappetizer.com/perfect-banana-bread-muffins-recipe-with-ginger/
For new recipes, behind-the-scenes photos, and baking inspiration, follow me on Pinterest:
https://www.pinterest.com/dailyappetizer/
I post all my latest recipes there.
Final Thoughts
This lemon blueberry muffins recipe is simple, comforting, and full of bright flavor. It’s one of those reliable kitchen staples that always delivers—tender texture, golden tops, and the perfect balance of citrus and fruit.
It’s easy enough for busy mornings yet special enough for brunch guests. And once you bake a batch, you’ll understand why I always keep blueberries in the freezer and lemons on the counter.
If you make these, let me know how they turned out and save the recipe for the next time you need a quick, delicious bake. Happy baking!
Lemon Blueberry Muffins Recipe
If you’re looking for a lemon blueberry muffins recipe that gives you bright citrus flavor, juicy blueberries, and a beautifully soft crumb, this is the one to save. These muffins come together quickly, taste like something straight out of a cozy bakery, and make your whole kitchen smell warm and inviting.
Ingredients
- 2 cups all-purpose flour (250 g)
- ¾ cup sugar (150 g)
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- Finely grated zest of 1 lemon
- 2 large eggs
- ½ cup plain yogurt or sour cream (120 g)
- ¼ cup milk (60 ml)
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- ½ cup melted butter or neutral oil (100 ml)
- 1 to 1¼ cups frozen blueberries (150–180 g)
Instructions
1. Preheat the Oven
Set your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or silicone cups. Using liners is essential with fruit-heavy muffins—they prevent sticking and save a lot of frustration.
2. Combine the Dry Ingredients
In a large bowl, whisk together:
- Flour
- Sugar
- Baking powder
- Baking soda
- Salt
- Lemon zest
Whisking helps distribute everything evenly and creates a light, airy texture.
3. Mix the Wet Ingredients
In a second bowl, lightly beat the eggs. Add:
- Yogurt or sour cream
- Milk
- Lemon juice
- Vanilla extract
- Melted butter or oil
Mix until smooth and creamy.
4. Bring the Batter Together
Pour the wet mixture into the dry ingredients. Stir gently until just combined. A few small lumps are completely fine—overmixing leads to dense muffins.
5. Fold in the Blueberries
Coat the frozen berries with a spoonful of flour to reduce sinking. Gently fold them into the batter without crushing them.
6. Fill the Muffin Cups
Divide the batter evenly among the muffin cups (about ¾ full).
Bake for 18–22 minutes, or until the tops are golden and a toothpick comes out clean.
A small tip I love: Turn off the oven, leave the muffins inside for 10 more minutes, and let the tops deepen in color. It gives them a gorgeous finish.
7. Cool
Let the muffins rest in the pan for 5 minutes before transferring them to a cooling rack.
Try not to eat them all while they’re warm. It’s a challenge.
Notes
Sweetness
Prefer sweeter muffins? Add:
- +1–2 tablespoons sugar, or
- 1 packet vanilla sugar
Blueberries
Frozen berries work best and keep the batter cool. Never thaw them.
Butter vs Oil
- Butter gives richer flavor
- Oil creates a softer, more tender muffin, especially the next day
Yogurt or Sour Cream
Both work well, and Greek yogurt is fine too. If the batter becomes too thick, add 1 tablespoon of milk.
Extra Lemon
For a bold lemon flavor, add 1 teaspoon lemon extract.
Storage
- Room temperature: 2 days
- Refrigerator: 4 days
- Freezer: 2 months Reheat briefly in the oven for a fresh-baked feel.
