Lemon Blueberry Muffins

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Lemon Blueberry Muffins-tender lemon muffins with juicy blueberries and a sweet lemon glaze! 

Lemon Blueberry Muffins Recipe

Our boys are on a major muffin kick and I am ok with that because I love them too! I love baking them because they are super easy and I love eating them too! You can’t beat a fresh muffin in the morning!

Last week, I made Cherry Almond Streusel Muffins, and they didn’t last long, so I got out my muffin tin and made Lemon Blueberry Muffins. We LOVE blueberry muffins at our house, this is our favorite classic blueberry muffin recipe, but the lemon addition in these muffins is so refreshing and delicious!

Lemon Blueberry Muffins Recipe

These Lemon Blueberry Muffins are a staple in our house, especially during the spring and summer months when I can find juicy, plump blueberries for a good price. When blueberries are out of season and cost an arm and a leg, I use frozen blueberries. They work well, but fresh is always best, right? 🙂

Lemon Blueberry Muffins Recipe

Look at those beautiful blueberries. They were begging to be in my muffins!

Oh, and in case you are wondering, I got this cute little colander from World Market. I bought a dozen of them because they come in a ton of colors and are super cheap! I love a good deal and had to stock up. They are perfect for summer berries!

Lemon Blueberry Muffins Recipe

Ok, back to the muffins! The muffins are soft, tender, and have a lovely lemon flavor. And you will love the burst of flavor the blueberries add! I drizzle them with a sweet lemon glaze because the glaze makes them extra purty!

Join us in our muffin mania and make Lemon Blueberry Muffins! They are guaranteed to be a favorite!

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Lemon Blueberry Muffins Recipe

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Lemon Blueberry Muffins

You can't go wrong with these muffins! They are a family favorite and great for breakfast, brunch, or snack time!
4.70 from 69 votes


For the muffins:

For the lemon glaze:


  • Preheat oven to 350 degrees F. Lightly grease a muffin tin with nonstick cooking spray or line with paper muffin liners.
  • In a small bowl, whisk together flour, baking powder and salt. Set aside.
  • In another small bowl, combine sugar and lemon zest. Rub the sugar and lemon zest together with your fingers until fragrant.
  • In the bowl of a stand mixer, beat butter and sugar together until light and fluffy. Add eggs, vanilla, lemon juice, and milk. Mix until combined. Add flour mixture and mix on low until just combined. Gently stir in the blueberries.
  • Divide batter evenly into 12 muffin cups. Bake for 23 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let muffins cool on a wire rack.
  • While the muffins are cooling, make the lemon glaze. In a small bowl, whisk together the powdered sugar and lemon juice. Drizzle the glaze over the muffins. Let the muffins sit until the glaze sets. Serve!
  • Note-muffins will keep in an airtight container on the counter for up to 2 days. You can freeze the muffins for up to 1 month. I always freeze them without the glaze. Defrost and then glaze the muffins.


Calories: 273kcal, Carbohydrates: 45g, Protein: 3g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 48mg, Sodium: 114mg, Potassium: 105mg, Sugar: 28g, Vitamin A: 300IU, Vitamin C: 3.5mg, Calcium: 43mg, Iron: 1.2mg
Keywords lemon blueberry muffins

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. 5 stars
    This recipe was the best I ever made. So moist and the blueberries did not sink to the bottom. They browned ever so slightly. I used 3/4 sugar and did not glaze. They were so delicate yet filling. Beautifully done!

  2. 5 stars
    Was wondering whether or not I should glaze all the muffins since there were only 3 of us eating breakfast this morning. Well, 10 minutes in we have eaten 8 of the 12, LOL. No worries about anything going stale here. The muffins were fantastic!

  3. This recipe looks amazing and I am going to make it today. I have some sour cream I need to use up. Can I substitute that for the whole milk? Also, I only have salted butter so should I just leave out the salt?

    1. I haven’t tried sour cream, but it should be fine. The batter might be a little thicker. Yes, you can leave out the salt or use a little less if you use salted butter.

  4. 5 stars
    I followed this recipe nearly entirely. I was out of vanilla so I used a teaspoon of bourbon. These were wonderful and everyone who tried them loved them too!

  5. 5 stars
    Oh, my goodness! My family LOVED these. My 4 year old daughter helped me make them too. Most parts are very easy for little kids to assist. Then the mixing part, grating the lemon part, and putting the muffins in the oven were a Mommy part. Even my 5 year old daughter, who doesn’t normally like lemon, loved these. The lemon is subtle and just enough. Highly recommend this recipe.

  6. 4 stars
    Very yummy, tender, lemony good. These will be gone quickly.
    My changes: I melt the butter (no beating), use in a little more baking powder/baking soda in the flour mixture, and sub in more lemon juice into muffin batter instead of milk. Also, a little more lemon rind that called for. Used whole grain flour for a denser, richer taste.
    Made a 1.5 batch last night and they were very popular. The lemon glaze on top is a great idea and makes them special (if not as healthy, but who’s counting).

  7. 5 stars
    I loved these!  I loved every single bite!  The icing was a very nice touch, though I only put it on half of the muffins and enjoyed them very much without it.  I would say though that it would probably be more appropriate in warmer months, but they were still sooo good.  

  8. This has become a favorite recipe at our house. Iand it’s easy to veganize. In lieu of egg, I use 3 tablespoons of ground flax seeds to 5-6 tablespoons warm water. Stir and set aside until it becomes the eggy texture, instead of whole milk, I use 3/4 cup almond milk (I’ve found that plant mills take slightly more to get the same texture) and then used myokos vegan butter in lieu of unsalted butter. Sooo, sooo good! Oh and I double the blueberries because I love them 🙂

  9. I have probably the worlds dumbest question, but how do you store your muffins without them getting really sticky on the top? I have tried ziplock bags and air tight containers and neither seem to work for me. Am I not cooling them long enough? Do I need to let them cool overnight and then store the next day? Any advise would be greatly appreciated. Thanks!! ☺️

    1. If you cover them tightly the tops will get moist. Can you lightly drape them with plastic wrap or I have a glass dome that I like to put baked goods in and that works well.

  10. 5 stars
    Made these today and they are just perfect ! Thank you so much for an easy to follow recipe that turns out beautifully and tastes great . I followed instructions exactly as written and wouldn’t change a thing .

  11. This has become a huge favorite after taking to friends they all rave and fight over them! I finally had to make them with gluten free flour to see what all the hullabaloo was about and they worked perfectly and are absolutely wonderful! My family said they were just a little more dense than the ones made with wheat flour, which is the norm with gluten free anything. My friend finally had her knees replaced so I am taking a meal with her favorite lemon blueberry muffins. Last time I made her some she said they called and beckoned her to go home and eat one and when she got home they were gone. 🙁 Fixing her and another friend up with potato and leek soup, salad and muffins. As great grandma used to say, ” It’s good for what ails ya!” Thanks again for making me a favorite when I show up with your muffins!

  12. 4 stars
    These muffins weren’t very lemony. The glaze was more lemony, but it’s possible my lemons weren’t great, because I thought the glaze needed something more than lemon and powdered sugar. It was just acidy.

    I also think using a stand mixer was too aggressive because I hardly mixed them with mine, yet the batter seemed overmixed. I would try handmixing next time.

    1. WHat temp and cook time did you use for mini muffins? How did yours turn out?
      Want to make some this weekend.

  13. 5 stars
    These are awesome!! Will definitely make them again! I added an extra half cup of blueberries and used half vanilla extract and half lemon extract. Perfection!!

  14. 5 stars
    Amazing muffins!!!!
    I am not a baker but I like to bake. Turned out soooo delicious!!!! I added 1/2 cup extra blueberries and my 3 year old son put sprinkles on top if the glaze. I ate 2 as soon as they cooled down!!!!
    Thank you so much!

    Sincerely – Monica

  15. 5 stars
    My husband asked “how long have you been holding out on me?” After I made these! All time fav treats!

  16. 5 stars
    So delicious! I saw the other reviews and added a bit more lemon juice to my batter and the lemon is there but the blueberry definitely over powers it. However, this is not a bad thing since the icing is completely lemon flavored it’s a perfect balance! The other thing i had to do was add a bit of water and lemon juice to the icing because mine was very thick for some reason. Other wise it was a super easy recipe to follow and tastes great!!

  17. Want to try these for company tomorrow morning. We are in the mts. at 7000’. Do I need to alter this recipe?

  18. 5 stars
    These muffins are delicious! I never make the glazes and I use a little less sugar, but more blueberries and lemon zest and juice to get intense flavor. I baked them in my burger bun pan so they’re BIG and flatter than “normal” muffins but absolutely perfect. I’ll make them again. Thanks for the wonderful recipe.

  19. 5 stars
    These muffins are so moist!! I tweaked your recipe…I added more lemon juice and lemon zest. Who doesn’t love more lemon? My family loves them!!

  20. 5 stars
    Made the gluten & dairy Free and they were still wonderful! I swapped the flour for Bobs Red Mill GF 1:1, swapped the butter for Whole Foods coconut oil ( Refined neutralizes the coconut flavor), and used almond milk. The 2nd time I made them I also substituted coconut sugar for the granulated. Still good but not as sweet. (I like them with the granulated a little better) Next time I’ll try them with an egg replacement to make them vegan friendly for family members. Thanks for such a versatile recipe . (All of your recipes are so good!

    1. Maybe try looking at her recipe for the lemon blueberry loaf cake. Not sure how similar but just a thought

  21. 5 stars
    Fantastic recipe! Everyone loves them. I’ve made them a few times and making more for a housewarming coming up so thought it was time I rated them.

  22. 5 stars
    These muffins are delicious. I wanted to use some blueberries before the went bad, and this was the perfect recipe. I made jumbo muffins for Sunday breakfast. They took a little longer to cook, which I expected. The children liked them. I will definitely make them again. Thank you for sharing.

  23. 5 stars
    They turned out great, although they were very light when I picked them, but the taste was amazing, at first I wanted to put the glaze on only half of them, but without the frosting it tasted boring, so I poured all of them. Really great idea for a summer picnic. I will definitely make them again!

  24. 5 stars
    I’ve made this recipe twice now, and they are an absolute hit! Thanks for a simple, yet scrumptious recipe!

  25. 4 stars
    Very moist yet lacking flavour until icing added. Judge a muffin before icing is added. Blueberries distributed nicely when baked.

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