Lemon Blueberry Muffins

These lemon blueberry muffins are moist, packed with juicy berries, and topped with a sugar sprinkle crust. Plus, the slight lemon flavor is just right – not too overpoweringly tart yet delicious!

These muffins are super easy to make and don’t require any complicated ingredients. You can even use frozen berries if that’s what you have on hand. It’s a quick and simple recipe that yields bakery-style muffins.

If you’re a fan of the lemon-blueberry combo, you’ll love my other recipes, like blueberry muffins and blueberry coffee cake. And for a twist, try the lemon blueberry poppy seed bread or the ultimate classic, blueberry pie.

Why I Love This Recipe

• Quick and Easy: Like my favorite oatmeal muffins, this recipe is a snap to put together. With simple, straightforward instructions, you’ll have a batch of delicious muffins in no time.
• Flavor-Packed: Despite their quick prep time, these muffins are bursting with flavor. The combination of zesty lemon and sweet blueberries is a real winner.
• Impressively Moist: The moist and fluffy texture of these muffins is truly unbeatable. You’ll be amazed at how a simple recipe can yield such amazing results.
• Irresistible: My family can never stop at just one of these muffins. They’re so good, you’ll find it hard to resist a second (or third!).

Key Ingredients

• All-Purpose Flour: This is the base of our muffins, providing structure and a soft, fluffy texture.
• Granulated Sugar: Sweetens the muffins and helps to give them a golden brown color.
• Salt: Enhances the other flavors in the recipe, making the muffins more delicious.
• Egg: A binding agent that also adds moisture to the muffins.
• Butter: Adds a rich, buttery flavor and a moist texture to the muffins. We’ll also be using it for the sugar crust.
• Grated Lemon Peel: Gives the muffins a bright, tangy flavor that pairs perfectly with the sweet blueberries.
• Blueberries: Whether you choose fresh or frozen, these little gems add a burst of juicy sweetness to every bite.
• Sugar: Sweetens the muffins and also creates a crunchy, sweet crust on top.

Equipment

• Muffin tin – You’ll need this to bake the muffins. Make sure to line the tin with liners or grease it well to prevent the muffins from sticking.
• Small bowl – This is used to mix the dry ingredients (flour, sugar, baking powder, and salt) and the blueberry mixture. It keeps things organized and makes it easier to combine the ingredients.
• Large bowl – Use this to whisk together the wet ingredients (egg, milk, and melted butter) and then add the dry ingredients. This helps to ensure everything is well mixed.

How to Make Lemon Blueberry Muffins

Preparation

To start, preheat your oven to 400˚ F and prepare your muffin tin by lining it with paper liners or greasing it well.

Step 1 – Prepare the Dry Ingredients

Begin by mixing the flour, ¼ cup of sugar, baking powder, and salt in a small bowl. Once they are well combined, set this dry mixture aside.

Step 2 – Prepare the Wet Ingredients and Combine

In a separate bowl, whisk together the egg, milk, and melted butter. Once combined, add this mixture to the dry ingredients and stir until they are just moist.

Step 3 – Prepare the Blueberry Lemon Mixture

In another small bowl, combine the lemon peel, fresh blueberries, and 2 tablespoons of sugar. Once mixed, fold this blueberry lemon mixture into the muffin batter.

Step 4 – Fill the Muffin Tin

Pour your batter into the well-greased or lined muffin tin, filling each cup about two-thirds full.

Step 5 – Bake the Muffins

Place the muffin tin in the preheated oven and bake at 400˚ F for 20-25 minutes. You’ll know they’re ready when a toothpick inserted into the center of a muffin comes out clean.

Step 6 – Cool and Finish the Muffins

Once baked, let the muffins cool in the tin for 10 minutes. After they have cooled, brush the tops with melted butter and sprinkle with sugar for a sweet, crunchy finish.

Expert Tip

If using frozen blueberries, let them thaw while making the batter.  As it thaws a bit, it will be easier for the lemon and sugar to stick to the blueberries.

If you want blueberries on top of the muffins, dot the muffins with a few extra blueberries before baking.

Recipe Variations

• Different Berries: While this recipe calls for blueberries, feel free to substitute with your favorite berries. Raspberries, blackberries, or even a mix of berries would work well in this recipe.
• Lemon Glaze: For an extra lemony flavor, you can make a simple lemon glaze to drizzle over the muffins. Mix powdered sugar with fresh lemon juice and drizzle over the cooled muffins.
• Add Nuts: If you like a bit of crunch, add a half cup of chopped walnuts or pecans to the batter. This will add a delicious nutty flavor to your muffins.

What to Serve With

• These lemon blueberry muffins are the perfect addition to a weekend brunch. Serve them with a hot cup of coffee or a refreshing glass of orange juice for a delicious morning treat.
• Looking for a sweet afternoon pick-me-up? These muffins pair beautifully with a cup of your favorite tea. Just like in my lemon blueberry cake, the subtle lemon flavor and juicy blueberries are sure to satisfy your afternoon cravings.
• Hosting a baby shower or a birthday party? These muffins are a crowd-pleaser. Your guests will love the burst of blueberry flavor in every bite.

Recipe FAQs

Storing and Reheating

• Storing: After enjoying these delicious muffins, you can store any leftovers in an airtightly sealed container at room temperature for up to 2 days.
• Freezing: If you want to make a larger batch and save some for later, these muffins can be frozen. Place them in a freezer-safe bag or container and store them for up to 2 months.
• Thaw: When you’re ready to enjoy the muffins, simply let them thaw at room temperature.

Serving Size

• What to Expect: This lemon blueberry muffin recipe yields about 12 delicious muffins, each filled with the perfect combination of tangy lemon and sweet blueberries.
• How to Scale: If you want to make more than 12 muffins, you can easily double the recipe. Just make sure to use a larger bowl to mix the ingredients and a muffin tin with enough space for the increased quantity. Follow the rest of the instructions as directed, and you’ll have twice the number of tasty muffins.