Name: The Best Lemon Blueberry Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 cups all-purpose flour; ½ cup granulated sugar; ½ teaspoon sea salt; 3 teaspoons baking powder; ¼ cup vegetable oil, coconut oil, or melted butter; 1 cup milk (whole milk or 2 percent); 1 egg; 2 ½ teaspoons lemon juice; 1 tablespoon lemon zest; 6 oz fresh blueberries (rinse, pat dry and remove stems); ¼ cup powdered sugar; 1 tablespoon fresh lemon juice

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This easy lemon blueberry muffin recipe makes delicious muffins filled with fresh blueberries and topped with a tangy lemon glaze. They’re moist, fluffy and super easy to make!

lemon blueberry muffin with lemon glaze.

If you’re looking for an easy recipe for blueberry muffins, you’re going to love this one!

We’ve been making these lemon blueberry muffins for years. Not only are they a family favorite, but they’re also a reader favorite — I made sure to include the recipe in my cookbook!

My kids love having muffins for breakfast. But these homemade muffins are also perfect as a morning snack or afternoon snack with a cup of coffee or tea. We sometimes have leftover muffins for dessert with a scoop of ice cream! And while they’re not quite as easy as my cake mix blueberry muffins, even beginning bakers can make them. Try my banana blueberry muffins next!.

I am not one to write reviews but oh my this recipie is absolutely perfect. I had to use frozen blueberries unfortunately it was all I had so I had to add time to the bake. The end result was a super light moist and just perfectly sweet muffin. Which I might add is not always easy to find. Thank you so much for sharing. We love these muffins!!!!

– Kara

More Reviews

Why you’ll love this family favorite recipe!

They’re soft with a moist crumb, and you get a mouthful of juicy blueberries in every bite.

They have a zesty lemon flavor that comes from using both lemon juice and lemon zest for maximum flavor.

They are a little tart, a little sweet, and simply delicious. Everyone loves them!

egg, four, sugar, blueberries, lemon, oil, baking powder and salt.

What You Need

Here are the basic ingredients. Full amounts are in the printable recipe card below.

All purpose flour
White sugar — adds sweetness
Sea salt — or kosher salt
Baking powder — helps the muffins rise
Vegetable oil, melted coconut oil, or melted butter — Oil makes a moist muffin, but butter adds wonderful flavor.
Milk — I use either 2 percent milk or whole milk
Egg — 1 large egg
Lemon juice — for the muffins and the glaze
Lemon zest — for the muffins and muffin tops
Fresh Blueberries — a great way to use them up!
Powdered sugar — for the glaze

How to Make Lemon Blueberry Muffins

First, just mix your flour, sugar, salt and baking powder in a large bowl. Then, mix oil, milk, egg, fresh lemon juice and lemon zest in a separate bowl.

Next, pour the dry ingredients into the wet ingredients mixture. Use a hand mixer or a stand mixer to blend the batter so that it’s nice and smooth. Be sure not to over mix the batter. Over mixing will create tough, dense muffins that do not have that fluffy, moist texture.

Once the batter is well combined, fold in some ripe, juicy blueberries with a rubber spatula. Don’t mix them in with an electric mixer, as this will cause the blueberries to burst and break, creating a blue mixture. I also like to add most but not all of the blueberries to the batter. Then, I add more to the top of the muffins right before baking.

Next, spoon the batter into a muffin pan. I like to use a cookie scoop or measuring cup for this step, but a spoon will work just as well. To make clean up easier, I highly recommend lining your muffin tin with paper liners or parchment paper. The blueberry juice bubbles out of the muffins, and things get messy! Then add some more blueberries on top. This is an optional step, but the addition of extra blueberries enhances the flavors and makes the muffin tops colorful and pretty.

These quick and easy muffins take just about 15 minutes to bake — 18 minutes tops. To tell when they’re fully baked, insert a toothpick into the center of the muffins. If the toothpick is clean, they’re done! If the toothpick has some batter stuck on it, the muffins need a little extra bake time. Once the muffins are out of the oven, let them cool on a wire rack. Now, it’s time to glaze them.

hand holding lemon blueberry muffin cut in half.

Easy Lemon Glaze

In a small bowl, combine the fresh lemon juice and powdered sugar. Using a spoon, drizzle some glaze on the top of the muffins. Try to prevent the glaze from running down the side and reaching the bottom of the muffins. This will leave you with soggy bottoms! For some more fresh flavor, I like to add extra lemon zest on top of the glaze. This also makes the muffins more colorful.

Quick Tips

The best way to line your muffin tin is to use parchment paper cups. They make cleanup way easier, and the batter doesn’t stick to the cups, unlike with cupcake liners.

Don’t over mix the batter!

Always zest your lemon before slicing and juicing it.

Using smaller berries means you will have more berries per muffin.

Pat blueberries dry before adding to batter to avoid sinking blueberries.

Use a cookie scoop to evenly disperse the batter into the muffin cups.

Bake these muffins on the middle oven rack. You don’t want to bake them too high because then the sides and top will burn too quickly.

Use a microplane to zest your lemons.

How to Store the Muffins

Because of the glaze, these muffins should be stored in the fridge, where they’ll last for up to four days. Just put them in an airtight container or on a plate covered with plastic wrap or aluminum foil. These muffins can even be frozen for longer storage — up to 3 months for best taste. Be sure to skip the glaze if you are freezing them. You can glaze muffins after they thaw out.

Variations

You can make these muffins with frozen blueberries if you want. No need to thaw the blueberries first! I prefer using fresh blueberries though because frozen ones can turn the batter blue.

You can use lemon extract if you wish, but it will take away from the fresh flavor.

Try my glazed lemon strawberry muffins for something completely different!

More Lemon Recipes

Have a bunch of lemons to use up? Try our favorite Creamy Lemon Chicken Piccata! It’s super easy and absolutely delicious! Love lemons? Try our Easy Lemon Bars, or Lemon Blueberry Bagel Breakfast Casserole.

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