Lemon Blueberry Muffins Recipes

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These lemon blueberry muffins are buttery, cake-like muffins with fresh lemon and blueberries, topped with an easy two-ingredient lemon glaze. You are going to love these easy and tasty treats packed with authentic lemon and blueberry flavor.

A close up view of lemon blueberry muffins on a wire cooling rack.

Muffins are such a fun and tasty breakfast or snack. They are easy to make, totally transportable, and proportioned properly for individual consumption. If you like these muffins, try carrot cake muffins, spring peach muffins, and morning glory muffins.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

Cake flour: Makes the muffins a little softer and more cake-like. Lemon juice tends to toughen baked goods, so the cake flour is a nice balance.
Butter: unsalted or salted. If using salted butter, reduce the salt to 1/4 teaspoon.
Vanilla extract: Use the pure stuff, please.
Lemons: for fresh lemon zest and juice
Milk: Preferably whole milk or at least 2%
Blueberries: Use fresh or frozen. If using frozen blueberries, do not thaw them. This helps keep color bleeding to a minimum.

How to Make Lemon Blueberry Muffins

This is the summary version; for the complete list of ingredients and instructions, see the recipe card below.

Whisk the flour, baking powder, and salt in a medium bowl. Using a stand mixer with the paddle attachment or a handheld mixer on medium speed, cream the granulated sugar and butter until smooth and fluffy. Reduce the speed to low and add the egg, vanilla extract, lemon zest, and lemon juice. Mix just until incorporated. Add the milk and flour mixture in three intervals, alternating between the two. Scrape down the bowl and beater when needed.

Some of the steps to making blueberry muffins. In a medium bowl, whisk the flour, baking powder, and salt. Using a stand mixer with the paddle attachment or a handheld mixer on medium speed, cream the granulated sugar and butter until smooth and fluffy. Reduce the speed to low and add the egg, vanilla extract, lemon zest, and lemon juice. Mix just until incorporated. Add the milk and flour mixture in three intervals, alternating between the two. Scrape down the bowl and beater when needed.

Remove the bowl from the stand mixer and gently fold in the blueberries. Line a standard pan with paper liners. Divide the muffin batter evenly between the liners. I like to use a 3-tablespoon scoop to make it equal and easy. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Some of the steps to making blueberry muffins. Remove the bowl from the stand mixer and gently fold in the blueberries. Divide the muffin batter evenly between the liners. I like to use a 3-tablespoon scoop to make it even and easy. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Cool the muffins thoroughly on a wire rack. Meanwhile, whisk the powdered sugar and lemon juice together. Add just enough lemon juice to get the desired consistency. Gently brush or drizzle the glaze over the muffins.

A close up view of the inside of a lemon blueberry muffins with lemon glaze.

Preparation Tips

Always scoop the flour into the measuring cup with a spoon for accurate measuring. Then, level it off with a table knife, pushing the excess back into the flour canister.
Use paper liners in your muffin tin so you don’t have to grease the pan. With liners, the muffins will never stick, the pan is easier to wash, and the muffins stay somewhat protected in their little package. I like the unbleached, chlorine-free baking cups.
Mix the batter on stir or as low as the mixer will go, and mix only until incorporated. Overmixing the batter may produce gummy muffins.
The batter will be very thick, so gently fold in the fresh or frozen blueberries.

A lemon blueberry muffin with the paper liner rmoved on a wire cooking rack with other lemon blueberry muffins.

Frequently Asked Questions

How do I store lemon blueberry muffins?

Store in an airtight container at room temperature for up to 3 days. For a longer period, store in an airtight container in the fridge for up to 5 days.

Can I freeze these?

You can freeze thoroughly cooled lemon blueberry muffins for up to 2 months. For best results, glaze after thawing the muffins in the fridge overnight.

How do I keep lemon blueberry muffins from getting soggy?

Remove the muffins from the muffin tin as soon as possible. If you leave them in the pan as they cool, they release steam, even through the paper liners, and the moisture gets trapped in the bottom of the pan.

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