Muffins that make your mornings brighter! These lemon blueberry muffins are tender, moist, and bursting with juicy blueberries, with a hint of zesty lemon that wakes up your taste buds. Whether you’re baking for breakfast, brunch, or a cozy snack, this recipe is designed to help even beginner bakers succeed, as I’ll walk you through every step, much like a personal baking mentor.
If you love fruit-based muffins, you’ll also enjoy our Pumpkin Chocolate Chip Muffins or Mini Blueberry Muffins recipes for easy breakfast treats.
Why We Love These Lemon Blueberry Muffins
- Perfectly tender crumb thanks to yogurt and gentle mixing
- Sweet and tangy balance from lemon and blueberries
- Bakery-style look at home with domed tops and optional crumble topping
- Flexible & forgiving, easy to customize, great for experimenting
Ingredients You’ll Need
- All-purpose flour gives structure to the muffins.
- Baking powder helps muffins rise and become fluffy.
- Baking soda reacts with yogurt for a tender crumb.
- Salt enhances and balances flavors.
- Sugar Sweetens and aids browning.
- Egg binds ingredients and enriches the batter.
- Greek yogurt adds moisture, tenderness, and a slight tang.
- Vegetable oil / melted butter provides richness and keeps muffins soft.
- Vanilla extract enhances overall flavor depth.
- Lemon zest + lemon juice adds citrus flavor and brightness.
- Blueberries (fresh or frozen) Main fruit component; juicy bursts in muffins.
- Optional streusel topping adds bakery-style crunch and texture.
Equipment You’ll Need
- 12-cup muffin pan – Standard size ensures even baking.
- Mixing bowls – Keep wet & dry ingredients separate for better texture.
- Whisk & Spatula – Whisk for a smooth wet mixture, spatula for folding gently.
- Measuring cups & spoons– Accurate measuring prevents dense muffins.
- Cooling rack– Prevents soggy bottoms by letting air circulate.
- Toothpick or cake tester To check if muffins are baked through.
- Sifter – For a light, airy flour mixture and to prevent lumps.
Step-by-Step Instructions
1. Pre heat Your Oven
Preheat your oven to 375°F (190°C). Line a muffin pan with paper liners or lightly grease it.
Pro Tip: Preheating ensures muffins rise evenly and develop a nice dome.
2. Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Expert Insight: Whisking thoroughly distributes the leavening agents and prevents uneven texture.
3. Combine Wet Ingredients
In a large bowl, whisk egg, sugar, yogurt, oil, lemon zest, lemon juice, and vanilla until smooth.
Tip: Yogurt + lemon juice adds extra tenderness and subtle tang, don’t skip!
4. Bring It Together
Gently fold dry ingredients into wet ingredients until just combined. Batter should be slightly lumpy.
Expert Tip: Overmixing can make muffins tough. Folding just until combined keeps them soft.
5. Add Blueberries
Fold in blueberries carefully, so they remain intact.
Pro Tip: Dust frozen blueberries with a teaspoon of flour before folding this prevents them from sinking to the bottom.
6. Fill Muffin Cups
Spoon batter into muffin cups, filling about ¾ full. Optional: sprinkle streusel on top for crunch.
7. Bake to Perfection
Bake 18–22 minutes or until a toothpick inserted comes out clean. Rotate the pan halfway if your oven has hot spots.
Expert Touch: Start at 375°F for 5 minutes, then reduce to 350°F. This helps achieve bakery-style domed tops.
8. Cool & Enjoy
Cool muffins in the pan for 5 minutes, then transfer to a wire rack to prevent soggy bottoms.
Expert Tips for a Perfect Lemon Blueberry Muffins
- Use room temperature egg & yogurt for smoother batter.
- Measure flour carefully, spoon and level to avoid dry muffins.
- Avoid overmixing. Folding just enough keeps the crumb tender.
- Fresh blueberries give bursts; frozen is fine if floured first.
- Lemon zest is key, don’t skip, juice alone isn’t enough.
Storage Tips
- Room Temperature: Store your muffins in an airtight container for 2–3 days. This keeps them soft and prevents them from drying out. Tip: Place a small piece of parchment paper between layers if stacking, so they don’t stick.
- Fridge: Muffins can last up to 5 days in the refrigerator. Wrap each muffin individually in plastic wrap or foil to lock in moisture and prevent them from absorbing fridge odors. Before serving, let them come to room temperature or warm slightly for that fresh-baked feel.
- Freezer: For long-term storage, muffins freeze beautifully for 2–3 months. Wrap them individually, then place in a freezer-safe bag or container. To enjoy, thaw at room temperature or warm in the oven for a few minutes, and they’ll taste just like fresh-baked.
Serving Suggestions
- Serve Warm: Muffins taste best when slightly warm. Spread a little butter or cream cheese on top for extra richness and a melt-in-your-mouth experience.
- Perfect Pairings: These muffins are ideal with a cup of coffee, tea, or milk, making them a delightful choice for breakfast or brunch. The citrusy zing of lemon balances beautifully with warm beverages.
- Optional Glaze: For extra flavor and visual appeal, drizzle a light lemon glaze over the muffins. It adds a subtle sweetness, brightens the flavor, and gives your muffins that bakery-style finish.
Variations
- Chocolate Chip: Swap the blueberries for mini chocolate chips for a rich, chocolaty twist. Great for kids or anyone craving a sweet treat.
- Mixed Berry: Use a combination of raspberries or blackberries instead of blueberries. This gives a more complex berry flavor and vibrant color.
- Gluten-Free: Substitute the flour with a 1:1 gluten-free flour blend. Be gentle when folding the batter to maintain tenderness.
- Vegan: Replace the egg with a flax egg (1 tbsp flaxseed + 3 tbsp water) and use plant-based yogurt. You’ll still get soft, fluffy muffins with that zesty lemon flavor.
- Want a healthier option? Try my Healthy Blueberry Muffins Recipe as a perfect alternative.
- Crumble Topping: Add a streusel made with cinnamon, sugar, and oats for extra texture and a bakery-style finish. Perfect for when you want a little crunch on top.
These muffins pair wonderfully with coffee or tea. For a twist, try slicing a loaf of my Lemon Blueberry Bread or a piece of Blueberry Pound Cake for brunch, both of which complement your morning cup perfectly.
More breakfast and brunch recipes
- Pancake Mix Recipe
- Rhodes Cinnamon Rolls
- Pumpkin Pancakes
- Blueberry Muffin
- Pumpkin Chocolate Chip Muffins
- Strawberry Bread
- Banana Bread Recipe
FAQS About This Lemon Blueberry Muffin Recipe
Can I use frozen blueberries instead of fresh ones?
Yes! Frozen blueberries work perfectly, but toss them lightly in flour before folding them into the batter. This prevents them from sinking to the bottom and keeps the muffins from turning purple. Frozen berries may release a little extra juice, so handle gently while mixing.
How do I make my muffins dome nicely on top?
For high, bakery-style domes, preheat the oven fully before baking, fill muffin cups only ¾ full, and avoid overmixing the batter. Starting the bake at a slightly higher temperature for the first 5 minutes can also help lift the muffins before lowering the temperature to finish baking evenly.
Can I store muffins for later?
Absolutely! Store at room temperature in an airtight container for 2–3 days, in the fridge up to 5 days (wrap individually), or freeze for 2–3 months. Always bring them to room temperature or warm them in the oven before serving to enjoy them fresh and soft.
Final Thoughts
These Lemon Blueberry Muffins are not just dessert, they’re an opportunity to practice precision, patience, and love for baking. With this guide, beginners and intermediate bakers alike can create bakery-quality muffins at home. Experiment, add your touch, and watch your kitchen become the go-to spot for returning happy guests!
Lemon Blueberry Muffins
Ingredients
- 1 ¾ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup sugar
- 1 Large egg (room temp)
- ½ cup Greek yogurt (room temp)
- ¼ cup vegetable oil or melted butter
- 1 tsp vanilla extract
- 1 lemon Zest of lemon
- 2 tbsp fresh lemon juice
- 1 cup blueberries (fresh or frozen; toss frozen in 1 tsp flour)
Optional Topping
- Streusel (¼ cup brown sugar + 2 tbsp butter + 2 tbsp oats + ½ tsp cinnamon)
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners or lightly grease it.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.
- In a large bowl, whisk the egg, sugar, Greek yogurt, oil, lemon zest, lemon juice, and vanilla extract until smooth.
- Gently fold the dry ingredients into the wet ingredients just until combined; the batter should remain slightly lumpy to ensure tender muffins.
- Carefully fold in the blueberries, taking care not to break them, especially if using frozen berries that have been lightly tossed in flour.
- Spoon the batter into the muffin cups, filling each about three-quarters full, and sprinkle the optional streusel topping over each muffin if desired.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. For bakery-style domed tops, you can start baking at 375°F for the first 5 minutes, then reduce the temperature to 350°F for the remainder of the time.
- Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool completely and prevent soggy bottoms. Serve warm or at room temperature, optionally spreading butter, cream cheese, or drizzling a light lemon glaze.
Notes
- Use room temperature ingredients (egg & yogurt) for smooth batter and higher, tender muffins.
- Fold gently: Mix dry into wet just until combined; overmixing makes muffins dense.
- Blueberries: Toss frozen berries in 1 tsp flour to prevent sinking; fold gently to keep them intact.
- Domed tops: Start baking at 375°F for 5 min, then reduce to 350°F for bakery-style domes.
- Serving suggestion: Best warm or at room temperature. Add butter, cream cheese, or drizzle a light lemon glaze.
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Storage:
- Room temp: 2–3 days in airtight container
- Fridge: Up to 5 days (wrap individually)
- Freezer: 2–3 months (thaw or warm in oven before serving)
- Variations: Chocolate chip, mixed berry, vegan (flax egg + plant-based yogurt), gluten-free (1:1 flour blend)
- Optional streusel topping: Adds crunch and bakery-style finish.
