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!

More Muffin Recipes:

Lemon Blueberry Muffins Recipe

Lemon Blueberry Muffins

You can't go wrong with these muffins! They are a family favorite and great for breakfast, brunch, or snack time!
4.67 from 30 votes
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
35 minutes
Cuisine
American
Servings
12

Ingredients

For the muffins:

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter at room temperature
  • 1 cup granulated sugar
  • 2 teaspoons lemon zest
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon juice
  • 1/2 cup whole milk at room temperature
  • 1 cup blueberries fresh or frozen

For the lemon glaze:

  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice

Instructions

  1. Preheat oven to 350 degrees F. Lightly grease a muffin tin with nonstick cooking spray or line with paper muffin liners.
  2. In a small bowl, whisk together flour, baking powder and salt. Set aside.
  3. In another small bowl, combine sugar and lemon zest. Rub the sugar and lemon zest together with your fingers until fragrant.
  4. 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.
  5. 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.
  6. 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!
  7. 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.
Nutrition Facts
Lemon Blueberry Muffins
Amount Per Serving
Calories 273 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 5g 25%
Cholesterol 48mg 16%
Sodium 114mg 5%
Potassium 105mg 3%
Total Carbohydrates 45g 15%
Sugars 28g
Protein 3g 6%
Vitamin A 6%
Vitamin C 4.3%
Calcium 4.3%
Iron 6.5%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword

lemon blueberry muffins

Maria

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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CommentsLeave a reply

  1. I made these this morning and they are delicious! Light and lemony with a blueberry burst in every bite! Perfect for summer!

    1. not really… I just leave butter and eggs on the counter and start gathering the rest… and by the time I need them in the recipe steps…they are good to go… at least for me…and they turned out great!! 🙂

    1. I upped the lemon zest a little bit myself. I love lemon things to be extra lemony too! 🙂


  2. Love this recipe! Thanks so much! I’m thinking of making them as a little refreshment snack after the ceremony at my wedding which means making them in advance and freezing them. Do you defrost them naturally on your counter or in the microwave and are they just as good after freezing? Also – have you ever made mini ones? Do you have to adapt the recipe at all? 
    Thank you! 

    1. So glad you like the muffins. Congratulations on your upcoming wedding. Defrost them on the counter. You can make mini ones with this recipe, just reduce the baking time. Enjoy your special day!

    2. These were the best muffins i have found on the internet. I jumped out of bed this morning knowing i had a muffin waiting for me!


  3. Ablosutely delicious muffins!
    Gathering ingredients around the kitchen I suddenly discovered I was out of butter. So I substituted 1/2 cup of vegetable oil. Everything else I used exactly as written in recipe. Great results in half an hour! Fluffy tender lemony muffins and burst of taste and flavor from fresh blueberries.
    Thanks for fantastic recipe!

  4. Could you please write the measurements of the ingredients in grams? the convertion varies from website to website and I am very confused.
    Thank you

  5. Hi Maria,
    This looks amazing! I’m planning to make it over this weekend. However can I substitute same amount of milk with ricotta cheese? Thanks!


  6. I made this and substituted with King Arthur gluten free flour and it is A+. If you’re converting to GF I suggest bumping up the heat to 375 but all in all it was smooth sailing! Super scrumptious!


  7. These are just amazing! I used fresh strawberries I had and we cant stop eating them. had to bake more! Husband is now asking me to make this as a cake for birthday! Lol

    1. I suppose u can because I substituted my recipe with non dairy margarine. I also ran out of sugar so I use a combination of white granulated, brown sugar and some Truvia to make a cup! It turned out amazing!


  8. Tried a different recipe 2 days ago and was disappointed so was determined to repeat with another recipe. Found this and was enticed by the picture… and it did not disappoint! This is AMAZING! It’s eyes pleasing with the bright happy glow as the color of the picture of the recipe! My kids loved it!!! I saved it to make more tonight for a potluck dinner! 😛

    1. PS. I did not do the glaze, since I don’t usualy glaze my food. I just enjoy it as is and it’s plenty sweet! I would imagine it would take it up a notch if you are into glazing your food.

  9. has anyone tried making these without benefit of a stand mixer?  I don’t have one and don’t bake enough to warrant buying one – but would really like to make these for an 
    Easter brunch I am going to.

  10. Hi! 

    Thanks for the yummy looking recipe! 
    I want to surprise my husband with them tonight. 
    Could I use Greek yogurt or skim milk instead of the whole milk? Would it be in the same proportion?
    : )  


  11. I made these muffins and they were so good!! I used toasted coconut vanilla greek yogurt instead of the plain yogurt and added two tablespoons each of lemon zest and juice to the batter. They came out super moist and yielded 22 muffins. I can’t wait to make these again!!


  12. I had to make a few adjustments (baking soda for powder because I was out, buttermilk and cut the sugar to 3/4 cup), and I skipped the glaze, but my kids and I devoured the whole batch with breakfast for dinner! Definitely going to make these again. 🙂

    1. Oh yeah, and I even used wheat flour instead of white. Love the slightly crispy tops you get without a glaze. I’m sure I’ll be making these again VERY soon 


  13. Delicate, tangy and full of blueberry goodness with a delightful lemony glaze, these muffins did not last long after baking as my famiy devoured them immediately.  I used frozen berries but am anxious to try fresh ones next time as picking season is now upon us.  Thank you for sharing this recipe.


  14. Sooooo yummy! And pretty easy to make! I added a little bit of extra lemon zest and juice at all steps and I was left with delicious muffins with a bright, fresh lemon flavor. Very messy though because the glaze is drizzled


  15. Bravo! I made this just this morning and my gang of teens gave them a 10 out of 10! Very easy to make and truly delicious. I added more lemon zest and more real lemon juice to the glaze to mine and used fresh blueberries since I had those around. This made everyone’s rainy morning enjoyable.


  16. SO AMAZING. We didn’t do the glaze but they’re still so yummy and perfect, everyone was in love, the zest made a huge difference


  17. Delicious summer recipe! I may add a little more lemon zest next time to amp up the lemon. But overall light + fluffy. Made a double batch and had to cook an extra 8 minutes but came out perfect.


  18. My new thing to take to friends when a loved one passes is is breakfast! Makes life much easier for families when they can wake up and breakfast is ready to heat and eat. I make a Farmer’s Casserole and to go with it I make muffins. Recently the father of a very dear couple passed away. Not only did they have family flying in but she has a very bad knee and will be having it replaced soon so I really wanted to make life easier for her. It is his father and while he has been doing a lot for his mother she is just not able to stand so there is no cooking going on. She loves lemon anything and I decided to give this muffin recipe a try. My daughter in law said it is amazing and such a moist muffin and really liked it. My son that doesn’t like lemon said that it was good even if it was lemony, lol. My husband really liked it but he said the muffin didn’t really have a lot of lemon zing to him but the glaze on top did. I actually added an extra teaspoon of lemon zest and put lemon zest in the glaze. I am gluten intolerant so I can’t tell you how it tasted but the glaze I could taste and it was really great!! Next time I think I will use a mortar and pedestal and really grind the lemon zest into the sugar to release more oils and maybe even do half the vanilla and use lemon extract for the other half. Thanks so much for a great recipe, it’s a keeper for sure and just looked so elegant on my white square dish. Wish I had taken a picture!! Hopefully tomorrow before the funeral the bright lemon flavor and juicy blueberries will start the day off with a little love.


  19. 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!


  20. 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!

  21. 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.


  22. 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!


  23. 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.


  24. 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).


  25. 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.  

  26. 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 🙂

  27. 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.


  28. 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 .

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