Name: Lemon Blueberry Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ⅔ cup granulated sugar; 2 large eggs; ½ cup plain Greek yogurt or sour cream; ½ cup milk (dairy or non-dairy); ¼ cup lemon juice (about 1–2 lemons); 1 tablespoon lemon zest; 1 teaspoon vanilla extract; ⅓ cup vegetable oil or melted coconut oil; 1 cup fresh or frozen blueberries; Optional: coarse sugar for sprinkling on top

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Lemon Blueberry Muffins are soft, fluffy, and bursting with juicy blueberries and fresh lemon flavor. I love how the zesty lemon brings a bright, citrusy twist that perfectly balances the sweetness of the berries. These muffins are perfect for breakfast, snack time, or a light treat with tea—and they’re so easy to make with just one bowl.

Why You’ll Love This Recipe

I love this recipe because it’s fresh, fruity, and feels like sunshine in muffin form. The lemon zest adds brightness, the blueberries add bursts of juice, and the tender crumb makes them feel bakery-style without being complicated. Whether I bake them for a weekday breakfast or to share with friends, they always disappear fast. Lemon Blueberry Muffins

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Granulated sugar
Eggs
Plain Greek yogurt or sour cream
Milk (dairy or non-dairy)
Lemon juice and lemon zest
Vanilla extract
Vegetable oil or melted coconut oil
Fresh or frozen blueberries
Optional: coarse sugar for sprinkling on top

Directions

I preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
In a large bowl, I whisk together the flour, baking powder, baking soda, and salt.
In another bowl, I whisk the sugar, eggs, yogurt, milk, lemon juice, zest, vanilla, and oil until smooth.
I pour the wet ingredients into the dry and stir gently until just combined—being careful not to overmix.
I fold in the blueberries and divide the batter evenly among the muffin cups.
I sprinkle the tops with a little coarse sugar, then bake for 18–22 minutes, or until a toothpick comes out clean.
I let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

Servings and timing

This recipe makes 12 muffins and takes about 30–35 minutes from start to finish. They’re great for breakfast, brunch, or snack time.

Variations

I use frozen blueberries (no need to thaw) and toss them in a bit of flour before folding in to prevent sinking.
I add a lemon glaze with powdered sugar and lemon juice for extra sweetness.
I make mini muffins by reducing the baking time to 10–12 minutes.
I use whole wheat flour or a mix for a heartier texture.

storage/reheating

I store muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To freeze, I wrap them individually and store for up to 2 months. I reheat in the microwave for 15–20 seconds for a warm, soft muffin. Lemon Blueberry Muffins

FAQs

Can I use frozen blueberries?

Yes! I use them straight from the freezer. I don’t thaw them, and I toss them in a little flour to prevent streaking.

What makes these muffins moist?

The yogurt or sour cream adds moisture and a tender texture without needing too much oil.

Can I make them dairy-free?

Yes! I use dairy-free yogurt and milk alternatives like almond or oat milk.

How do I get the best lemon flavor?

I always use fresh lemon zest—it packs more punch than juice alone. I sometimes add a bit of lemon extract if I want it extra lemony.

Can I make these gluten-free?

Yes! I use a 1:1 gluten-free flour blend. Just be sure it includes xanthan gum or similar for structure.

Conclusion

Lemon Blueberry Muffins are light, fluffy, and full of bright citrus flavor and sweet berries. I love how quick they are to make and how perfectly they work for any time of day. Whether I’m baking for myself, family, or guests, these muffins are always a fresh, delicious choice that brings a little joy to the table.