If you love tender, fruit-packed muffins with a bright citrus pop, you’re in the right kitchen. These blueberry muffins with lemon bake up tall, golden, and wonderfully moist—no dry, crumbly bites here. They’re simple enough for busy mornings, but special enough to stack on a plate for weekend brunch.
I tested this recipe a lot (we’re talking vanishing dozen levels of testing), and the result is a soft, flavorful muffin that lets the blueberries shine. Fresh from the oven the tops are lightly crisp; by the next day they’re soft and still moist—perfect with coffee or milk.
Why I love this recipe
- It’s not overly sweet, so the lemon and berries stand out. If you prefer sweeter muffins, you can bump the sugar a little or add a touch of vanilla sugar.
- Frozen blueberries work perfectly—and you can load them up depending on how fruity you like it. I often go to about 1½ cups (250 g) and it’s delightful.
- No-stress release: use paper liners or silicone cups. With lots of fruit, greased tins alone can stick (ask me how I know!). Silicone liners have been a game-changer in my kitchen.
- I like to leave the muffins in the turned-off oven for ~10 extra minutes after baking to deepen the color on top—freshly crisp, never dry.
Lemon Blueberry Muffins Recipe
Ingredients
- 2 cups all-purpose flour (250 g)
- ¾ cup sugar (150 g)
- 2 tsp baking powder (2 teaspoons)
- ½ tsp baking soda (½ teaspoon)
- ¼ tsp salt (¼ teaspoon)
- Finely grated zest of 1 lemon (zest of 1 lemon)
- 2 large eggs (2 medium)
- ½ cup plain yogurt or sour cream (120 g)
- ¼ cup milk (60 ml)
- 2 tbsp fresh lemon juice (2 tbsp)
- 1 tsp vanilla extract (1 tsp)
- ½ cup melted butter or neutral oil (100 ml)
- 1 to 1¼ cups frozen blueberries—do not thaw (150–180 g; or use up to 250 g for extra-fruity)
Step-by-step instructions
1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or silicone cups.
2. Whisk the dry ingredients: flour, sugar, baking powder, baking soda, salt, and lemon zest in a large bowl.
3. Mix the wet ingredients: in another bowl, beat eggs, then add yogurt (or sour cream), milk, lemon juice, vanilla, and melted butter (or oil).
4. Combine: pour wet into dry and stir gently until just combined. Don’t overmix; a few small lumps are fine.
5. Fold in berries: toss the frozen blueberries with a spoonful of flour (to help prevent sinking), then fold into the batter.
6. Fill & bake: divide the batter among cups (about ¾ full). Bake 18–22 minutes, until golden and a toothpick comes out clean. I like to turn the oven off and leave the tray inside for ~10 minutes more to lightly deepen the color on top.
7. Cool: rest in the pan 5 minutes, then transfer to a rack to cool. Try not to eat three in a row. (No judgment if you do.)
Notes & swaps for this Lemon Blueberry Muffins Recipe
- Sweetness: prefer sweeter muffins? Add 1–2 extra tablespoons of sugar or a packet of vanilla sugar.
- Blueberries: frozen berries give great results and keep the batter cool; don’t thaw. For extra fruit, use up to 1½ cups (250 g).
- Fat options: melted butter adds rich flavor; neutral oil makes the crumb extra tender and stays softer on day two. Both work.
- Dairy: yogurt and sour cream are interchangeable here. Greek yogurt also works—stir in a tablespoon of milk if your batter feels very thick.
- Citrus boost: add 1 tsp lemon extract for a stronger lemony vibe.
- Sticking insurance: always use paper or silicone liners with fruit-heavy muffins.
- Storage: keep covered at room temp up to 2 days, or freeze up to 2 months. Warm briefly in the oven for that just-baked texture.
Closing
These blueberry muffins are everything I want in a blueberry bake: bright, juicy, and soft with that sunny hint of lemon. They disappear fast at our house, so you might want to double the batch.
If you love cozy bakes, you’ll also enjoy:
And for new recipes, tips, and lots of pin-worthy ideas, come hang out with me on Pinterest: CozyMomJournal
Lemon Blueberry Muffins Recipe
If you love tender, fruit-packed muffins with a bright citrus pop, you’re in the right kitchen. These blueberry muffins with lemon bake up tall, golden, and wonderfully moist—no dry, crumbly bites here. They’re simple enough for busy mornings, but special enough to stack on a plate for weekend brunch.
Ingredients
- 2 cups all-purpose flour (250 g)
- ¾ cup sugar (150 g)
- 2 tsp baking powder (2 teaspoons)
- ½ tsp baking soda (½ teaspoon)
- ¼ tsp salt (¼ teaspoon)
- Finely grated zest of 1 lemon (zest of 1 lemon)
- 2 large eggs (2 medium)
- ½ cup plain yogurt or sour cream (120 g)
- ¼ cup milk (60 ml)
- 2 tbsp fresh lemon juice (2 tbsp)
- 1 tsp vanilla extract (1 tsp)
- ½ cup melted butter or neutral oil (100 ml)
- 1 to 1¼ cups frozen blueberries—do not thaw (150–180 g; or use up to 250 g for extra-fruity)
Instructions
1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or silicone cups.
2. Whisk the dry ingredients: flour, sugar, baking powder, baking soda, salt, and lemon zest in a large bowl.
3. Mix the wet ingredients: in another bowl, beat eggs, then add yogurt (or sour cream), milk, lemon juice, vanilla, and melted butter (or oil).
4. Combine: pour wet into dry and stir gently until just combined. Don’t overmix; a few small lumps are fine.
5. Fold in berries: toss the frozen blueberries with a spoonful of flour (to help prevent sinking), then fold into the batter.
6. Fill & bake: divide the batter among cups (about ¾ full). Bake 18–22 minutes, until golden and a toothpick comes out clean. I like to turn the oven off and leave the tray inside for ~10 minutes more to lightly deepen the color on top
7. Cool: rest in the pan 5 minutes, then transfer to a rack to cool. Try not to eat three in a row. (No judgment if you do.)
Notes
- Sweetness: prefer sweeter muffins? Add 1–2 extra tablespoons of sugar or a packet of vanilla sugar.
- Blueberries: frozen berries give great results and keep the batter cool; don’t thaw. For extra fruit, use up to 1½ cups (250 g).
- Fat options: melted butter adds rich flavor; neutral oil makes the crumb extra tender and stays softer on day two. Both work.
- Dairy: yogurt and sour cream are interchangeable here. Greek yogurt also works—stir in a tablespoon of milk if your batter feels very thick.
- Citrus boost: add 1 tsp lemon extract for a stronger lemony vibe.
- Sticking insurance: always use paper or silicone liners with fruit-heavy muffins.
- Storage: keep covered at room temp up to 2 days, or freeze up to 2 months. Warm briefly in the oven for that just-baked texture.
