This post may contain affiliate links. Read our disclosure policy here.
These lemon blueberry muffins taste bakery-worthy, even though they're incredibly easy to make at home.
Blueberry Lemon Muffins
When I have a lemon in the fridge, I add the juice and zest to my go-to blueberry muffin recipe. That little bit of citrus brings out the sweetness of the berries and gives the muffins a fresh, bright flavor that makes them even better.
Ingredients
Butter and sugar are creamed together to create a light and tender muffin base. Egg, milk, and vanilla add moisture and flavor, while fresh lemon juice and lemon zest bring the bright citrus flavor that makes these muffins special. All-purpose flour, baking powder, and salt form the batter, and blueberries (fresh or frozen), folded in at the end, add sweet bursts of fruit in every bite.
How to Make Lemon Blueberry Muffins
- Preheat the oven and prepare the muffin pan.
Arrange the top oven rack in the middle of the oven and line 9 muffins. - Make the muffin batter.
Whipping the butter and sugar gives these muffins a light crumb. After that, you’ll add the remaining wet ingredients and mix, then add the dry ingredients until the batter is smooth. The blueberries are added at the very end and folded with a spatula. - Fill the muffin cups and bake.
For even-sized muffins, fill them halfway first, then divide the remaining batter among the 9 muffins. - Cool the muffins before serving.
Let the muffins rest in the pan for about 10 minutes before taking them out onto a cooling rack or the counter.
Success Tips for Tall and Fluffy Muffins
Before starting to bake these epic muffins, check out these quick tips for a perfect airy texture:
Overmixing the batter yields dense muffins, so after creaming the butter and sugar, mix the other ingredients until just combined.
For even baking, fill each muffin cup halfway with batter first, then divide the remaining batter.
Easy Lemon Blueberry Muffins
Ingredients
- ¼ cup butter, softened
- ¼ cup sugar
- 1 large egg
- 1 teaspoon vanilla
- ¼ cup milk
- 1 lemon, juiced & zested
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup blueberries, fresh or frozen
Instructions
Prep:
- Preheat the oven to 375F and line a muffin pan with 9 paper liners.
Make the batter:
- In a stand mixer bowl, cream the butter and sugar on medium speed for 5 minutes or until light and fluffy. Add the egg, vanilla, milk, and lemon juice (2-3 tablespoons) and lemon zest (avoid the white part of the rind), and mix until just combined.
- Add the flour, baking powder, and salt directly into the wet ingredients and mix on low speed until just combined. Add the blueberries and carefully fold them in with a rubber spatula. If using frozen blueberries, there's no need to thaw them first.
- Use a large spoon or cookie scoop to divide the batter into the lined muffin cups, filling each ¾ full. For even-sized muffins (and even baking), I recommend filling them halfway full first, then dividing up the remaining batter.
Bake:
- Bake for 22 minutes or until the tops are golden and a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from the oven, let the muffins cool down for about 10 minutes before removing them from the muffin pan onto a cooling rack.
Storage:
- Store leftover muffins in an airtight container on the counter for 2 days, in the fridge for up to 5 days, or in the freezer for up to 3 months.
Joy says
I love lemon blueberry muffins! Trying this recipe asap!