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.
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.
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.
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.
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.
Frequently Asked Questions
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.
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.
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.
More Blueberry Recipes
Lemon Blueberry Muffins
Ingredients
Lemon Blueberry Muffins
- 1½ cups cake flour
- 2 teaspoons baking powder
- ½ teapoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 lemon, zested
- 2 tablespoons lemon juice
- ⅓ cup milk, whole or 2%
- 1½ cups fresh or frozen blueberries
Lemon Glaze
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
Instructions
- Preheat oven to 375 degrees. Line a standard 12-count muffin pan with paper liners.
- 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. Scrape down the bowl and beater when needed.
- On low speed, 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. Divide the muffin batter evenly between the liners. I like to use a 3-tablespoon scoop to make it equal and easy.
- Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool the muffins thoroughly on a wire rack.
- 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.
Notes
- 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.
Sandy Molinaro
I don’t have cake flour 😢
Beth Pierce
You can use all-purpose flour but cake flour is better.
Lisa
YUM! This is the perfect muffin, if you ask me. I love both ingredients—there’s just something special about adding fresh blueberries when baking muffins and that lemon glaze just makes them taste even better. We loved them!
Beth Pierce
Thank you, Lisa!
Amy
This is a classic muffin recipe for me. I can eat this for breakfast and even as a dessert. Yummy!
Sonya
This brought back such cozy memories of baking with my grandma — she loved anything with lemon and blueberries. These muffins look like the perfect treat for a slow morning with a big cup of coffee. Can’t wait to try them and soak up all those warm, happy vibes!
Beth Pierce
Thank you, Sonya!