If you’re searching for a breakfast treat that’s the perfect balance of sunshiney citrus and sweet, juicy fruit, this Lemon Blueberry Muffins Recipe will be your new go-to. These delightful muffins are soft and fluffy, bursting with plump blueberries and zesty lemon in every bite. Whether you serve them at brunch, pack them for a snack, or use them as a cheerful start to the workweek, you’ll find yourself reaching for this recipe over and over.

Lemon Blueberry Muffins Recipe - Recipe Image

Ingredients You’ll Need

This Lemon Blueberry Muffins Recipe calls for a handful of classic baking staples, with each ingredient playing a key role. Simple, familiar, and easy to find, these are the building blocks for bakery-style muffins with a bright twist of flavor and a moist, tender crumb.

All-purpose flour: Provides structure to the muffins, ensuring they rise beautifully and have the perfect crumb.
Granulated sugar: Adds just the right amount of sweetness and helps the tops get that golden color.
Baking powder: Essential for giving your muffins a gorgeous lift and light texture.
Baking soda: Reacts with the lemon juice and yogurt to help create extra fluffiness.
Salt: Enhances all the other flavors and keeps the muffins from tasting flat.
Plain Greek yogurt: Makes the batter extra moist and gives a slight tang that complements the lemon.
Large eggs: Bind everything together and add richness to the batter.
Unsalted butter (melted and slightly cooled): Brings that buttery, bakery-style flavor and wonderful texture.
Lemon zest: Packs in aromatic oils and delivers fresh, punchy lemon flavor.
Lemon juice: Adds brightness and zing, making these muffins truly pop.
Vanilla extract: Rounds out and deepens the flavor profile.
Fresh or frozen blueberries: Bursting with sweet, tart juiciness in every bite—don’t thaw if using frozen!
Flour (for tossing blueberries): Prevents berries from sinking to the bottom as they bake.

How to Make Lemon Blueberry Muffins Recipe

Step 1: Preheat and Prepare

Set the mood for baking by preheating your oven to 375°F. Line a standard 12-cup muffin tin with paper liners or give it a light coating of grease. The liners make cleanup a breeze and ensure your muffins pop out easily once they’re baked and cooled.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together your flour, sugar, baking powder, baking soda, and salt. Whisking helps distribute the leaveners and salt evenly so each muffin rises tall and tastes perfectly balanced.

Step 3: Blend the Wet Ingredients

Take a medium bowl and combine the Greek yogurt, eggs, melted (and slightly cooled) butter, lemon zest, lemon juice, and vanilla extract. Whisk until smooth and beautifully creamy. You’ll already catch whiffs of that bright citrus and vanilla—so inviting!

Step 4: Combine Wet and Dry Mixtures

Add the wet ingredients to your dry ingredients. Now, the golden rule—gently fold everything together just until combined. A few lumps are absolutely fine. Overmixing at this point can make your muffins tough, so go easy and keep things light.

Step 5: Toss and Add Blueberries

In a small bowl, toss your blueberries with the reserved tablespoon of flour. This trick keeps them from dropping to the bottom of the muffins while baking. Gently fold the floured berries into the batter, distributing them evenly but carefully to avoid bruising the fruit.

Step 6: Fill the Muffin Tin

Spoon the batter evenly among the prepared muffin cups, filling each about three-quarters full. This lets the muffins rise to just the right height so you get gorgeous, domed tops without overflowing the liners.

Step 7: Bake to Perfection

Slide the tray into the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean (a berry or two on the toothpick is just fine). Let the muffins cool in the pan for 5 minutes to set their shape, then transfer them to a wire rack so they can cool completely without going soggy.

How to Serve Lemon Blueberry Muffins Recipe

Garnishes

A simple dusting of powdered sugar can add a delicate finishing touch, or amp up the lemon factor by drizzling your muffins with a homemade lemon glaze (just mix powdered sugar and lemon juice until pourable). Fresh lemon zest or a handful of extra blueberries scattered over the platter makes this Lemon Blueberry Muffins Recipe look even more inviting.

Side Dishes

Pair your muffins with creamy Greek yogurt and a handful of granola or fresh fruit for a balanced breakfast or brunch. They’re also right at home next to a steaming mug of coffee or a pot of herbal tea. For a more indulgent spread, offer a selection of fruit preserves or whipped honey butter to slather on warm muffins.

Creative Ways to Present

Host a brunch by arranging the muffins on a cake stand and garnishing with lemon wedges and sprigs of mint for that charming, bakery-inspired display. You can also pop them into a pretty breadbasket lined with a cheerful cloth and share with friends as a homemade gift. Don’t forget—these muffins are just as welcome on a breakfast tray for a leisurely breakfast in bed!

Make Ahead and Storage

Storing Leftovers

This Lemon Blueberry Muffins Recipe keeps beautifully at room temperature for up to three days. Just let the muffins cool completely and store them in an airtight container to preserve their softness and flavor. If your kitchen is on the warm side, consider popping the container into the fridge to keep them fresh a day longer.

Freezing

Muffins freeze like a dream! Place completely cooled muffins in a single layer on a baking sheet, freeze till solid, then transfer them to a freezer bag or container. They’ll stay delicious for up to two months—making it easy to have a sweet, zesty treat on hand anytime you need one.

Reheating

When you’re in the mood for a fresh-from-the-oven muffin, just reheat a frozen or room-temperature muffin in the microwave for about 20–30 seconds. For a crisper top, pop them in a 300°F oven for 5–8 minutes. Warm muffins are especially dreamy with a pat of butter or a spoonful of jam!

FAQs

Can I use frozen blueberries in this Lemon Blueberry Muffins Recipe?

Absolutely! Frozen blueberries work beautifully—just add them straight from the freezer and don’t thaw them first. This helps prevent the berries from bleeding too much color into the batter and turning your muffins blue.

How do I keep my muffins from sticking to the liners?

Using quality muffin liners usually does the trick, but you can also lightly spritz each liner with cooking spray. Let the muffins cool completely before peeling them out of the liners for the best results.

Can I make these muffins ahead for a brunch party?

Yes! This Lemon Blueberry Muffins Recipe is a brilliant make-ahead option. Bake the muffins a day in advance, store in an airtight container, and they’ll stay moist and flavorful. Warm them up just before serving, and your guests will be wowed.

How do I make a lemon glaze for the muffins?

Mix together ½ cup of powdered sugar with 1–2 tablespoons of lemon juice, whisking until you get a smooth, drizzly consistency. Drizzle over cooled muffins for that sweet-tart bakery finish.

Can I substitute the Greek yogurt?

Plain sour cream makes a great substitute for Greek yogurt in this recipe—both bring moisture and a gentle tang. Just use the same amount and proceed as directed.

Final Thoughts

If you’re ready for a batch of bright, bakery-worthy treats, this Lemon Blueberry Muffins Recipe is calling your name. There’s no better way to bring a little sweetness and sunshine to your table—so gather your ingredients, preheat your oven, and get ready to fall in love with every zesty, blueberry-studded bite!

Lemon Blueberry Muffins Recipe

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4.6 from 20 reviews

Author: admin
Total Time: 35 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

These Lemon Blueberry Muffins are a delightful combination of tangy lemon and sweet blueberries, making them the perfect treat for breakfast or a snack.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt

Wet Ingredients:

1 cup plain Greek yogurt
2 large eggs
½ cup unsalted butter (melted and slightly cooled)
1 tablespoon lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract

Blueberries:

1½ cups fresh or frozen blueberries (if using frozen, do not thaw)
1 tablespoon flour (for tossing blueberries)

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Instructions

Preheat the oven: Preheat the oven to 375°F and prepare a muffin tin.
Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Combine wet ingredients: In another bowl, mix Greek yogurt, eggs, melted butter, lemon zest, lemon juice, and vanilla extract.
Combine wet and dry: Gently fold wet ingredients into dry until just combined.
Add blueberries: Toss blueberries in flour, then fold into batter.
Bake: Divide batter into muffin cups and bake for 18–22 minutes.
Cool: Let muffins cool before serving.