Sweet Lemon Blueberry Muffins

Name: Sweet Lemon Blueberry Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 teaspoon baking soda; 1 large egg; 1 cup buttermilk; 1/2 cup vegetable oil; 1 tablespoon lemon zest; 1/4 cup fresh lemon juice; 1 cup fresh blueberries

Highlighted under: Dessert Recipe Collection

I absolutely love making these Sweet Lemon Blueberry Muffins! The combination of tart lemon and sweet blueberries creates a perfect balance that makes for an irresistible breakfast treat. Each muffin is soft, fluffy, and bursting with flavor, making them a fantastic choice for morning gatherings or a cozy afternoon snack. Besides, they’re incredibly easy to whip up, meaning you can enjoy homemade muffins in no time. Trust me, once you try this recipe, you’ll be making them over and over again!

Created by

Emma Johnson

Last updated on 2026-01-30T20:26:27.433Z

When I first experimented with these muffins, I knew I wanted to highlight the vibrant flavors of lemon and blueberry. After several trials, I discovered that adding lemon zest and juice to the batter gave an extra zing that paired wonderfully with the juicy blueberries. It was a huge hit with my family, who couldn’t resist coming back for seconds!

I also found that using buttermilk resulted in a moist and tender crumb. To elevate the muffins, I sprinkle a touch of sugar on top before baking, creating a wonderfully sweet crust that’s hard to resist. You’ll love the delightful aroma that fills your kitchen while they bake!

Why You'll Love These Muffins
Bright, zesty flavor that perfectly complements the sweetness of blueberries
Quick and easy to prepare, making them perfect for busy mornings
Versatile enough to enjoy at breakfast, snack time, or dessert

The Importance of Fresh Ingredients

Using fresh blueberries is crucial for achieving the best flavor and texture in these Sweet Lemon Blueberry Muffins. Fresh berries not only impart a delightful burst of sweetness but also maintain their shape during baking, helping to create moist muffins. If you only have frozen blueberries on hand, be sure to toss them in a bit of flour before folding them into the batter. This will help to prevent them from sinking to the bottom during baking.

Lemon zest and juice are key players in this recipe, providing a bright and zesty flavor that complements the natural sweetness of the blueberries. Freshly grated lemon zest is far superior to bottled products, as it offers a more aromatic and vibrant flavor profile. Make sure to use a microplane to get fine, fluffy zest without the bitter white pith.

If you’re concerned about the acidity from the lemon juice impacting your muffins, consider using a little less juice and balancing it with a touch more buttermilk. This ensures your muffins stay moist while still allowing that delightful lemony flavor to shine through.

Baking Tips for Perfect Muffins

When mixing your wet and dry ingredients, be careful not to overmix the batter, as this can lead to tough muffins. Instead, stir until the ingredients are just combined; some lumps are perfectly fine. This technique ensures that your muffins will rise beautifully and have a fluffy, tender crumb. If you notice gummy spots in your batter, it may be a sign of overmixing—so gently fold those in to restore balance.

For even baking, I recommend rotating your muffin tin halfway through the baking time. Ovens can have hot spots, and rotating the pan can help achieve a consistent golden-brown and perfectly risen muffin. Keep an eye on them in the last few minutes of baking; you’re looking for a lightly golden tops with a firm edge—a toothpick should come out clean when inserted into the center.

Once baked, it’s important to let the muffins cool in the pan for just a few minutes before transferring them to a wire rack. This prevents them from becoming soggy and helps maintain a nice crust. If you prefer a soft top, cover them lightly with a clean kitchen towel while they cool.

Ingredients

Gather your ingredients for these delicious muffins!

Dry Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda

Wet Ingredients

1 large egg
1 cup buttermilk
1/2 cup vegetable oil
1 tablespoon lemon zest
1/4 cup fresh lemon juice

Fruits

1 cup fresh blueberries

Make sure to use fresh blueberries for the best flavor!

Instructions

Let’s get started on making these scrumptious muffins!

Preheat the Oven

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.

Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda.

Combine Wet Ingredients

In another bowl, mix the egg, buttermilk, vegetable oil, lemon zest, and lemon juice until well combined.

Combine Mixtures

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.

Fold in Blueberries

Gently fold in the blueberries until evenly distributed throughout the batter.

Fill Muffin Tin

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

Bake

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Cool

Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Serve warm or store in an airtight container for later enjoyment!

Pro Tips

For a delightful twist, try adding chopped nuts or a sprinkle of cinnamon to the batter.

Making Ahead and Storing

These Sweet Lemon Blueberry Muffins can be made ahead of time and stored for later enjoyment. Once completely cooled, place them in an airtight container at room temperature for up to two days or in the refrigerator for about a week. To enjoy them warm, simply reheat in the microwave for about 10-15 seconds, or pop them in a toaster oven until heated through.

If you’d like to freeze your muffins, be sure to wrap each muffin tightly in plastic wrap before placing them in a freezer-safe bag. They can be stored this way for up to three months. To thaw, leave them in the refrigerator overnight or pop them in the microwave for a quick defrost on a low power setting.

For variations, consider adding nuts or seeds for added crunch, or experimenting with different fruits like raspberries or blackberries. Just remember that different fruits can alter baking times slightly, so keep an eye on them as they bake.

Serving Suggestions

These muffins are perfect on their own, but they’re also delicious spread with a bit of softened butter or a dollop of cream cheese. You can elevate your breakfast by serving them alongside a refreshing fruit salad or a side of yogurt. The tartness of the yogurt pairs beautifully with the sweetness of the muffins.

If hosting a brunch gathering, consider serving these muffins on a platter with other baked goods like scones or banana bread for a delightful variety. You could even offer a selection of jams and spreads for guests to enjoy, enhancing the flavor experience.

For an added touch, feel free to drizzle a simple glaze made of powdered sugar and lemon juice over the cooled muffins. This not only looks appealing but adds an extra layer of sweetness that complements the zesty lemon flavor wonderfully.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries, but do not thaw them to prevent the muffins from turning blue.

→ How do I store leftover muffins?

Store them in an airtight container at room temperature for up to 3 days or freeze for longer storage.

→ Can I substitute the buttermilk?

You can make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice.

→ How can I make these muffins healthier?

You can use whole wheat flour and reduce the sugar by half for a healthier version.