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Lemon Blueberry Muffins are a delectable combination of sweet and tangy and offer a delicious option for your breakfast table. Make a couple of batches and pop them in the freezer so you can have muffins on hand all the time!
Lemon Blueberry Muffins
Lemon Blueberry Muffins are a staple in our home pretty much year round. It’s a breakfast snack that both my kids can agree on, and they have always been my favorite muffin flavor. We also love
This is actually the second lemon blueberry muffin recipe I tried. On my first round, I had my kids helping and they overmixed the batter (they love to take turns) and the muffins came out pretty dense. This time around I tweaked the recipe a little bit and they came out PERFECT! Seriously they are so delicious that I know they won’t last long around here, and I’ll have to make them again very soon.
The lemon is so nice and fresh and adds a contrast of tart to the sweetness of the blueberries, but it’s not overpowering at all. You can’t eat just one, so I definitely recommend making a double batch!
How do you keep the berries from sinking in the batter?
Here is a great pro tip for you! To keep blueberries from sinking into your Lemon Blueberry Muffin batter, toss them in a little bit of the flour from the recipe, just enough to give them a light coating. Then fold the flour-coated blueberries into the batter when the recipe calls for them.
This works with all kinds of berries and even with chocolate chips!
Why did my muffins fall flat?
![An overhead shot of a muffin pan full of lemon blueberry muffins, a bowl of blueberries and a couple of lemons on a blue towel.](https://www.yellowblissroad.com/wp-content/uploads/2019/05/Lemon-Blueberry-Muffins-2.jpg)
How to make Lemon Blueberry muffins
The base for the recipe is a simple muffin base (flour, sugar, baking powder, eggs) and adds in some frozen blueberries and fresh lemon juice and zest.
- Start by preheating your oven. This is a super important step because it will allow your muffins to cook evenly and at the same temperature. Grab a 12-count muffin pan and line the cups with paper liners or grease them really well with nonstick cooking spray.
- In a small mixing bowl, whisk together flour, salt and baking powder, then set it aside. In another bowl, beat sugar and butter for a couple of minutes until the mixture is fluffy and light in color. Mix in eggs and vanilla, then stir in lemon juice and milk.
- Finish off the batter by stirring in the flour mixture, just until it’s combined. It will be a little lumpy but that’s ok. Over-mixing the batter will cause your Lemon Blueberry Muffins to be dense instead of light and fluffy.
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Finally, you’ll gently fold in blueberries and lemon zest.
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Gently fold in blueberries and lemon zest. I actually had planned to use fresh blueberries, but my kids, lovely sweet little sneaks that they are, ate them. Like, all of them. In one sitting. Luckily I had some blueberries in the freezer so I went with plan B. If you use frozen, I recommend you defrost them first and rinse and drain them really well. If you prefer to toss them in frozen, add 5 minutes to the bake time.
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Divide the batter among 12 muffins cups, filling ¾ full. PRO TIP: Use an ice cream scoop, the kind that has a release button, for this step. It will give you evenly filled cups and does the job quickly.
![Social media image of Blueberry Lemon Muffins](https://www.yellowblissroad.com/wp-content/uploads/2019/05/Lemon-Blueberry-Muffins-social-368x368.jpg)
Lemon Blueberry Muffins
Ingredients
- 2 cups all purpose flour
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup sugar
- 1 cup unsalted butter at room temperature
- 2 eggs
- 1 teaspoon vanilla
- 1 tablespoon lemon juice
- 3 tablespoons milk
- 1 1/2 cups fresh or frozen blueberries
- 1 tablespoon loosely packed lemon zest
Instructions
- Preheat oven to 350 degrees. Line a muffin pan with baking cups or grease with nonstick cooking spray.
- In a small mixing bowl, whisk together flour, salt and baking powder . Set aside.
- In a large mixing bowl, beat sugar and butter together for two minutes, until nice and fluffy.
- Add in eggs, one at a time, and mix until combined.
- Mix in vanilla.
- Stir lemon juice and milk together then pour into the butter mixture and stir together a wooden spoon.
- Mix in flour mixture, stirring until just combined. Batter will be slightly lumpy do not overmix or your muffins will be very dense.
- Gently fold in blueberries and lemon zest.
- Divide batter among 12 muffins cups, filling ¾ full.
- Bake at 350 degrees for 18-20 minutes or until tops are just beginning to brown and a toothpick inserted into the center comes out clean.
Notes
Nutrition
Absolutely delicious. Excellent recipe..I add some raspberries as well.
Thank you Michele!
I was disappointed when my batter came out like cookie dough… most other recipes I see online call for greek yogurt or sour cream. I think I may try that next time. Fingers crossed they come out okay! Cooking is my passion but for some reason I still can’t conquer baking. Oh well!
I agree with Ketsy – mine turned out much more like a scone – and had a soft dough like appearance when I put them in the oven. Still taste great but defenitly not a fluffy muffin texture.
Followed instructions to the tee. I didn’t get a better but rather like a soft dough. They are in the oven now. We’ll see. The instructions don’t mention when to throw in the zest?
These look delicious! I love blueberry muffins but I think the lemon will add a refreshing zing to them. Thanks for sharing!
I have these baking in the oven. I didn’t read the recipe correctly (or at all it seems!) and melted the butter so of course it didn’t get fluffy when I mixed in the sugar. Hope they turn out OK. And now I see there is lemon zest in the ingredient list. I was going off the step-by-step which didn’t mention zest so there’s none in mine. Oh well!
Those plump blueberries are calling my name! Love these muffins!