Lemon Blueberry Muffins Recipe

Bright flavors make baking more fun and exciting. This Lemon Blueberry Muffins Recipe brings fresh taste to your kitchen. Each muffin is soft, fluffy and filled with juicy blueberries. The lemon adds a light and refreshing flavor. These muffins are perfect for breakfast, snacks or brunch.

Many people love this recipe because it feels homemade and comforting. In this post, you will learn how to make Lemon Blueberry Muffins step by step. You will also discover tips, variations, and storage ideas for perfect results every time.

The Secret Behind This Delicious

The secret behind this delicious muffin is balance. Fresh lemon juice and zest add bright flavor without overpowering sweetness. Blueberries bring natural sweetness and moisture to the batter. Using room temperature ingredients helps everything mix smoothly. Gently folding the blueberries keeps them whole and juicy.

Baking at the right temperature allows muffins to rise properly. A soft crumb and golden top come from careful mixing. These simple steps turn basic ingredients into bakery-style muffins.

Recipe Card info

• Recipe Name: Lemon Blueberry Muffins
• Servings: 12 muffins
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Course: Breakfast or Snack
• Cuisine: American
• Calories: 280 kcal per serving

Equipment List

• Muffin pan
• Paper muffin liners
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Rubber spatula
• Measuring cups
• Measuring spoons
• Zester or grater
• Cooling rack

Ingredients You Need for Lemon Blueberry Muffins

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Granulated sugar
• Unsalted butter
• Eggs
• Milk or yogurt
• Fresh lemon juice
• Lemon zest
• Vanilla extract
• Fresh or frozen blueberries

These Ingredients for Lemon Blueberry Muffins are easy to find and work beautifully together.

Instructions

1. Preheat the Oven

Preheat your oven to 375°F. Line a muffin pan with paper liners and set aside.

2. Mix Dry Ingredients

In a bowl, whisk flour, baking powder, baking soda and salt until evenly combined.

3. Cream Butter and Sugar

In another bowl, beat butter and sugar until light, fluffy and pale in color.

4. Add Eggs

Add eggs one at a time. Mix well after each addition until fully combined.

5. Add Lemon and Vanilla

Stir in lemon juice, lemon zest and vanilla extract until smooth and fragrant.

6. Add Milk or Yogurt

Pour in milk or yogurt slowly. Mix gently until the batter looks creamy.

7. Combine Wet and Dry

Add dry ingredients to wet ingredients. Stir gently until just combined. Avoid overmixing.

8. Prepare Blueberries

Toss blueberries lightly with flour. This prevents them from sinking while baking.

9. Fold Blueberries

Fold blueberries gently into the batter. Be careful not to crush them.

10. Fill Muffin Cups

Spoon batter into muffin liners. Fill each about three-quarters full.

11. Bake the Muffins

Bake muffins for twenty to twenty-five minutes until tops are golden and set.

12. Cool the Muffins

Remove muffins from pan. Let them cool on a rack before serving.

Expert Tips & Variations

• Use fresh lemon zest for best flavor
• Do not overmix batter to keep muffins soft
• Use frozen blueberries without thawing
• Add a lemon glaze for extra sweetness
• Replace milk with Greek yogurt for moisture
• Add poppy seeds for texture
• Use whole wheat flour for healthier muffins

Nutrition Information

Nutrient	Amount per Muffin
Calories	280 kcal
Protein	5 g
Carbohydrates	40 g
Fat	12 g
Fiber	2 g
Sugar	22 g

Nutrition values are estimates and may vary depending on ingredients used.

Serving Suggestions

Lemon blueberry muffins taste best when served slightly warm. Enjoy them with coffee or tea in the morning. They pair well with fresh fruit and yogurt. These muffins also make a great snack for kids.

Serve them at brunch or family gatherings. You can also enjoy them as a light dessert after meals. Their fresh flavor makes them perfect for spring and summer.

Storage & Reheating Tips

Store muffins in an airtight container at room temperature for two days. Refrigerate them for up to five days if needed. Reheat muffins in the microwave for ten seconds. You can also warm them in the oven at low heat. Freeze muffins for up to two months. Thaw them at room temperature before reheating.

FAQs about Lemon Blueberry Muffins Recipe

Can I use frozen blueberries instead of fresh ones?

Yes, frozen blueberries work well in this recipe. Do not thaw them before adding. This helps prevent excess moisture and color bleeding in the batter.

Why did my muffins turn out dense?

Dense muffins usually come from overmixing the batter. Mix gently and stop once ingredients are combined.

Can I make these muffins dairy-free?

Yes, you can use plant-based milk and dairy-free butter. The muffins will still taste soft and delicious.

How can I make the lemon flavor stronger?

Add extra lemon zest or a light lemon glaze on top. This enhances the citrus flavor without changing texture.

Can I make mini muffins with this recipe?

Yes, use a mini muffin pan. Reduce baking time to about twelve minutes and check for doneness.

Conclusion

This Lemon Blueberry Muffins Recipe is bright, soft and full of fresh flavor. It uses simple ingredients and easy steps anyone can follow. Now you know how to make Lemon Blueberry Muffins at home with confidence.

These muffins are perfect for breakfast, snacks or sharing with loved ones. Try the variations and make them your own. Enjoy every bite of these delicious homemade muffins.