Lemon Blueberry Muffins
Lemon Blueberry Muffins are irresistibly soft and moist, bursting with fresh blueberries and bright lemon flavor in every bite! They are the perfect breakfast or afternoon treat that’s ready in just 30 minutes!
These lemon blueberry muffins are SO good, they’re sure to fly off the table in all of their lemony, berry goodness! They are easy to make and the batter has a tangy lemon flavor with bursts of juicy blueberries throughout. They bake up exceptionally tender and moist, and stay that way for days, making them great for meal prep. Finish with a drizzle of sweet, tart lemon glaze on top for the ultimate summer snack.
If you’re looking for more spring and summer muffin recipes, give these favorites a try strawberry muffins, carrot banana muffins, healthy blueberry banana muffins and zucchini muffins (reader favorite!).
These were so good! Perfectly soft and moist!
— Sheena
Why you’ll love this recipe
- These easy blueberry muffins are made with simple ingredients and come together in minutes.
- The muffin batter is sweet and moist with the perfect amount of zesty tang.
- The blueberries add juicy bursts of flavor in every bite.
- They keep for days and freeze well, so you can have these ready to go ahead of a busy week.
- Optional glaze that makes for a pretty presentation and adds extra sweetness.
Ingredients needed
Just a handful of basic baking ingredients needed to make this lemon blueberry muffin recipe! Here’s a note on the key ingredients, followed by substitutions and variations:
In addition to baking powder, baking soda, and salt, the following ingredients are imperative for the success of this recipe:
- Oil & egg: I like to use vegetable oil to add moisture and 1 large egg will give the muffins structure.
- Granulated sugar: In some of my muffin recipes, like these banana muffins, I use both brown sugar and granulated sugar. However, just granulated sugar works best to really let the lemon flavor shine in this recipe.
- Flour: All-purpose flour is the base and ensures a tender texture.
- Vanilla & sour cream: Vanilla extract enhances the sweetness and the sour cream adds moisture as well as a delicious tangy flavor.
- Milk: Like pancake mix muffins, this batter needs some liquid to help thin it out. Dairy or nondairy milk works wonderfully.
- Blueberries: You can use fresh or frozen berries. If using frozen, do not thaw before using.
- Lemon sugar topping: A combination of granulated sugar and lemon zest sprinkled over the top before baking is really something special!
- Optional lemon glaze: Simply, mix powdered sugar and fresh lemon juice together for a sweet glaze to go on top.
See recipe card below for a full list of ingredients and measurements.
Variations/Substitutions
- If preferred, you may use an equal amount of melted butter to replace the oil.
- Greek yogurt is a great substitute for sour cream. You can use your favorite yogurt, I prefer nonfat or low-fat plain Greek yogurt but regular (not Greek) would be just fine, and any fat content.
- Add in a tablespoon of lemon zest to the batter for a more intense flavor.
- I love to add lemon juice to my glaze, but you could replace it with milk if you’d prefer a more subtle flavor.
- Make mini blueberry muffins. Bake them in an oven preheated to 350°F for 12–14 minutes. Makes about 36-40.
How to make this recipe
Like all of the muffin recipes I make, this one is super straightforward and easy! No mixer required! Start by preheating the oven and preparing your muffin tin. I have this muffin pan and I highly recommend it. It’s the best! I don’t ever use muffin liners, but instead spray a light coating of non-stick spray in all of the muffin cavities and I never have problems with the muffins sticking to the pan.
Step 1: In a large bowl, stir oil, sugar, egg, vanilla, sour cream and milk together until well combined.
Step 2: In a medium bowl, whisk together flour, baking powder, baking soda and salt.
Step 3: Add dry ingredients into wet ingredients and stir until just combined. The batter will have a thick consistency.
Step 4: Fold in 1 cup fresh blueberries by hand. Avoid over-mixing.
Step 5: Scoop batter into prepared muffin tins until filled 2/3 of the way. Top with a 2-3 fresh blueberries.
Step 6: In a small bowl, stir lemon zest together with granulated sugar to create lemon sugar. Rub the sugar and lemon zest together with your fingers until fragrant.
Step 7: Sprinkle evenly over each muffin. Bake 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let muffins cool on a wire rack.
Glaze recipe
The lemon glaze is optional, but I definitely recommend it. It adds extra lemony sweetness and an elegant touch. To make the glaze, simply mix together confectioners’ sugar (powdered sugar) and fresh lemon juice in a small bowl. Once the blueberry lemon muffins have cooled, drizzle the glaze over the tops of the muffins with a spoon. Let the muffins sit until the glaze sets.
Helpful tips
- Use fresh blueberries! They taste amazing and burst with fresh flavor. If you must use frozen blueberries, do not thaw before using.
- To make zesting the lemon easier and quicker, use a zester.
- Add a few extra blueberries on top prior to baking. They make the muffins look extra pretty.
- Do not over bake. This goes hand in hand with keeping a moist crumb in these blueberry muffins. Over baking will create a dry finished product, which isn’t nearly as delicious. Start checking your muffins for doneness at 15 minutes.
Frequently asked questions
Yes, you can substitute the blueberries with chopped strawberries, raspberries or blackberries. See our Mixed Berry Muffins for inspiration.
Although, I haven’t tried it, an all-purpose 1-to-1 gluten free flour should work great. My favorite is King Arthur Measure for Measure Gluten Free Flour.
If your muffins are overly dense, it’s probably because you over-mixed the batter. It’s normal for the batter to be a bit lumpy and should not be too smooth.
Storing recommendations
- Storing leftovers: These will keep stored in an airtight container at room temperature, on the counter, for 1 to 2 days. For longer storage, transfer them to the fridge for 4 to 5 days.
- To freeze: Allow to cool completely after baking, then place them in an airtight container or reusable bag and freeze for up to 3 months. When you’re ready to eat them, you can microwave them for 45 seconds or until warm. I recommend freezing them without the the glaze and then adding it just before enjoying. This recipe makes 12 muffins, but can easily be doubled to make 24 muffins if you’re banking on having extras for the freezer.
I sure hope you’ll give these incredibly tasty muffins a try! You’ll love them… I just know it! They will for sure cheer you up and transport you to sunny days, lemonade stands, and citrus fields. Take a bite!
More delicious muffin recipes
If you try this, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Lemon Blueberry Muffins
Ingredients
- 6 tablespoons vegetable oil
- 3/4 cup granulated sugar
- 1 large egg
- 3/4 teaspoon vanilla
- 1/2 cup sour cream
- 2 tablespoons milk
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups blueberries, fresh or frozen divided
- 1/4 cup granulated sugar
- 1 lemon zested
Optional lemon glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners or lightly grease them with nonstick cooking spray and set aside.
- In a large bowl, stir oil, sugar, egg, vanilla, sour cream and milk together until well combined.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt. Add dry ingredients into wet and stir until just combined.
- Fold in 1 cup fresh blueberries by hand. Scoop batter into prepared muffin tins until filled 2/3 of the way. Top with a 2-3 fresh blueberries.
- In a small bowl, stir lemon zest together with granulated sugar to create lemon sugar. Rub the sugar and lemon zest together with your fingers until fragrant. Sprinkle evenly over each muffin.
- Bake 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let muffins cool on a wire rack.
- While the muffins are cooling, make the lemon glaze. In a small bowl, whisk together the powdered sugar and lemon juice. Drizzle the glaze over the cooled muffins. Let the muffins sit until the glaze sets.
Notes
- Storing leftovers: These will keep stored in an airtight container at room temperature, on the counter, for 1 to 2 days. For longer storage, transfer them to the fridge for 4 to 5 days.
- To freeze: Allow to cool completely after baking, then place them in an airtight container or reusable bag and freeze for up to 3 months. When you’re ready to eat them, you can microwave them for 45 seconds or until warm. I recommend freezing them without the the glaze and then adding it just before enjoying. This recipe makes 12 muffins, but can easily be doubled to make 24 muffins if you’re banking on having extras for the freezer.
Did you make this recipe?
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Made these muffins this morning. Loved the texture. Light and fluffy!
I LOVE the blueberry and lemon combination. These were so tasty!
Hey Kim, I made these muffins this afternoon and they are delicious!!!!
Love this recipe.:-)
I have made these twice, now. And, they are great. I always add some lemon juice and double the recipe.
I’ve made this several times, in fact twice this week as muffins…. huge hit with family and friends at work! Hope to try a few other recipes on your page!!
I LOVE this recipe!! I’ve made it twice in the last two weeks – it’s been such a hit. Definitely one of my favorite recipes on your blog! They are so easy to make and turn out delicious. Thank you!
These were amazing. So sunshiny and bright!
These were so good! Perfectly soft and moist!
So happy you enjoyed!
Delicious. Perfect blueberry muffin.
So glad to hear!
These are also amazing when made with King Artrthur measure for measure flour. Even the non gluten free people loved them.
Yay! So happy to hear!
these are uhhmazing!!!!