These Lemon Blueberry Muffins are quick to make with a moist and tender center full of blueberries and perfectly golden brown tops. These are inspired by our popular blueberry muffin recipe. We’ve been making these muffins for years and are so happy we added this fresh lemon spin! Switch to Lemon Blueberry Muffins recipe
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How to Make the Best Lemon Blueberry Muffins
You only need a couple of bowls and a spoon to make these easy muffins with fresh lemon, blueberries, flour, sugar, vanilla, and vegetable oil.
- Fresh or frozen blueberries work well in our recipe. It’s difficult to find sweet fresh blueberries all year round. Luckily, that’s not stopping us from getting our muffin fix! If using frozen blueberries, add them while they are still frozen.
- For the lemon, we prefer to use fresh and use both the zest and the juice. I rub the zest of a lemon into the sugar, which does a fantastic job of getting all of the flavorful oils to permeate the muffin batter.
- We use all-purpose flour, but whole wheat flour or your favorite gluten-free flour blend should work in the recipe. If you find that the batter seems a bit thick, don’t worry, an extra splash of liquid will fix it.
- Unlike many of our baking recipes, we use oil as the fat for these muffins. I usually love to use butter for flavor, but oil makes these muffins light and airy in the center.
- Use milk or plant-based milk for the liquid. I’ve even used water when I’m out of both. Try our homemade oat milk!
Prepare muffins in three easy steps
When you realize how easy these muffins are to make, you’ll want to make them again and again. In fact, so many of our readers have already done so. This lemon muffin recipe is inspired by our easy blueberry muffin recipe. It has many five star reviews!
- Rub the lemon zest into the sugar until the sugar takes on a lemon flavor.
- Whisk together dry ingredients in one bowl, then whisk together wet ingredients in another. Combine the two mixtures to make the dough.
- Fold in the blueberries, divide the batter into the muffin cases and bake.
Optional Step: As you can see from our photos, we added a thin slice of lemon to the top of each muffin. I love the way this looks and since we recommend sprinkling a little sugar on the lemon before baking it tastes amazing too.
Just like our original muffin recipe, this recipe can be used to make a variety of muffin sizes:
- Eight or nine large, bakery-sized muffins
- Eleven to twelve standard size blueberry muffins
- Twenty to twenty-two mini blueberry muffins
More muffin recipes
Quick and Easy Lemon Blueberry Muffins
- PREPARATION
This Lemon Blueberry Muffins recipe makes 8 large, heavy-topped muffins, 10 standard muffins, or 20 to 22 mini muffins (see note below for mini muffin bake times). Fresh or frozen blueberries can be used. If you’re using frozen ones, don’t thaw them before adding them to the batter.
Makes 8 large big top muffins / 10 standard muffins / 20-22 mini muffins
Watch us make the recipe
you will need
1 1/2 cups (195 grams) all-purpose flour
3/4 cup (150 grams) granulated sugar, plus 1 tablespoon for muffin tops
1/4 teaspoon fine sea salt
2 teaspoons baking powder
1 lemon
1/3 cup (80 ml) neutral-flavored oil; Canola, greens, and grape seeds are great
1 large egg
1/3 cup to 1/2 cup (80ml – 120ml) milk; Use dairy or non-dairy products
1 teaspoon vanilla extract
6 to 8 ounces fresh or frozen blueberries (about 1 cup); see note below on frozen berries
Extra thin lemon slices, optional
Advice from Adam and Joanne
- You can make these with fresh or frozen blueberries – if you’re using frozen ones, don’t thaw the blueberries.
- Mini muffins take less time to bake – keep an eye on them as they bake and expect them to take 9 to 11 minutes.
- Batter Thickness: The batter should be thick and “scoopable” – not runny and not dry or extra thick like batter. If the batter is too runny, add flour, a tablespoon at a time, until the right consistency is reached. If the batter is dry or too thick, add one tablespoon at a time until the right consistency is reached.
- Nutritional Information: The nutritional information below is an estimate. We used the USDA database to calculate approximate values. Calculations are for a standard muffin (this recipe makes 10).
If you make this recipe, take a picture and tag #inspiredtaste – we love to see your creations on Instagram and Facebook! Find us: @inspiredtaste Recipe inspired by and adapted from Allrecipes.com
Nutrition per serving: serving size 1 muffin / calories 214 / total fat 8.1g / Saturated Fatty Acids 0.8g / cholesterol 19.3mg / sodium 71.6mg / carbohydrate 33.1g / fiber 0.9g / total sugar 17.1g / protein 3g